After Easter, what do you do with all those hard-cooked eggs you and your kids dyed for baskets and egg hunts? Here are a couple of tasty ideas that are easy to do and very versatile. (No leftover Easter eggs — no problem. Check out our archived recipe for perfect hard-cooked eggs.)
Grab a loaf of good artisan bread from the Market and make the best egg salad sandwiches ever!
‘Fancy’ Egg Salad
by David Latt for NYT Cooking
- 4 eggs
- 1 tablespoon Italian parsley, finely chopped
- 1 tablespoon capers, dried, finely chopped
- 1 tablespoon finely chopped shallots
- 1 slice of bacon, crisp, finely chopped
- 1 ½ tablespoons mayonnaise
- Salt and pepper
- Put the eggs into a gently boiling pot of water and cook for 30 minutes. Cool with water, peel and chop.
- Toss the eggs in a bowl with the parsley, capers, shallots and bacon. Season with salt and pepper to taste, then add the mayo and mix well. Serve with fresh bread or crackers, on hearts of romaine, or in a salad.
Sauce gribiche makes an excellent accompaniment to cold poached salmon, warm braised leeks, steamed asparagus, or sliced ham.
by Gabrielle Hamilton for NYT Cooking
- 3 tablespoons Dijon mustard
- 2 tablespoons white-wine vinegar
- 6 tablespoons extra-virgin olive oil
- 3–5 cornichons, cut into thin coins (3 tablespoons)
- 3 tablespoons capers
- 3 hard-boiled eggs, roughly chopped
- 4 tablespoons chopped parsley
- 4 tablespoons chopped tarragon
- Freshly ground black pepper
- Whisk together mustard, white-wine vinegar and olive oil in a medium mixing bowl until emulsified.
- Fold in the cornichons, capers and eggs.
- Stir in the parsley and tarragon, and season to taste with salt and black pepper.