Cooking Cove: Not your usual Easter Bunny egg salads

By Barbara Beltrami

Wasn’t it fun to color Easter eggs? And aren’t they beautiful? But then what do you do when you’re stuck with all those eggs? Egg salad, of course! Try a curry egg salad on croissants or a slice of egg salad with fresh herbs, and if you still have Easter eggs left, consider a nice big Niçoise salad or a slice of iceberg with bitch. They will take all those hard-boiled eggs to new places in your palace.

Egg curry salad on croissants

YIELD: Makes 4 servings

INGREDIENTS:

6 hard-boiled eggs, peeled and chopped

1 1/2 teaspoons curry powder

Salt and white pepper to taste

2 tablespoons mayonnaise (or more to taste)

1 tablespoon chopped fresh chives

1/4 cup finely chopped celery

1/2 roasted red pepper, finely chopped

A dash of cayenne pepper

4 croissants, halved

DIRECTIONS: In a medium bowl, combine eggs, curry powder, salt and pepper, mayonnaise, chives; celery, red pepper and cayenne. Spread over 4 crescent bases, then garnish with crescent tops; cut each croissant in half. Serve with mango chutney.

Egg Salad Slices with Fresh Herb Garnish

YIELD: Makes 6 slices

INGREDIENTS:

8 hard-boiled eggs, peeled and coarsely chopped

1/3 cup mayonnaise

prepared Dijon mustard

1 teaspoon apple cider vinegar

1 tablespoon extra virgin olive oil

Salt and pepper to taste

6 slices 12-grain bread, toasted

2 green onions, trimmed and thinly sliced

1/4 cup torn basil leaves

1/4 cup chopped chives

1/4 cup chopped chervil

1/4 cup chopped dill

3 tablespoons extra virgin olive oil

1 tablespoon orange juice

DIRECTIONS: In a medium bowl, combine eggs, mayonnaise, mustard, vinegar, olive oil, salt and pepper. Spread mixture on toasted bread. In a small bowl, gently combine the green onions, basil, chives, chervil, dill, olive oil, orange juice, salt and pepper; then sprinkle over the egg salad. Serve warm or at room temperature with bread and butter, pickles and raw vegetables.

Nicoise salad

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup white wine vinegar

2 tablespoons chopped shallot

1 1/2 tablespoons prepared Dijon mustard

2/3 cup extra virgin olive oil

Coarse salt and freshly ground pepper to taste

1 head of Boston lettuce, washed, drained and leaves separated

1 pound creamy potatoes, washed, boiled and halved

1/2 pound green beans, trimmed and steamed until al dente

8 radishes, thinly sliced ​​8 cherry or grape tomatoes, halved

4 hard-boiled eggs, peeled and quartered

10 ounces tuna belly wrapped in Italian olive oil

1/2 cup Kalamata or Niçoise olives

DIRECTIONS: In a medium bowl, whisk together vinegar, shallot, mustard, oil, salt and pepper. Line a large salad bowl with the lettuce, then the potatoes and drizzle 1/3 of the oil and vinegar mixture over it; add the green beans and radishes and drizzle another 1/3 of the mixture over it, and finally arrange the tomatoes, eggs, tuna and olives over it and drizzle the remaining 1/3 of the mixture over it. Serve at room temperature with crusty bread and unsalted butter or extra virgin olive oil and a chilled dry white wine.

Iceberg Wedge with Gribiche

YIELD: Makes 4 servings

INGREDIENTS:

4 wedges of iceberg lettuce, washed and drained

2 large hard-boiled eggs, chopped

6 pickles, chopped

1/4 cup chopped chives

1 clove of garlic

1 teaspoon capers, rinsed and drained

1 teaspoon prepared Dijon mustard

1 tablespoon freshly squeezed lemon juice

4 tablespoons extra virgin olive oil

Salt and freshly ground pepper to taste

1/4 cup chopped parsley

DIRECTIONS: Arrange lettuce wedges on plates or platter. Place eggs, pickles, chives, garlic, capers, mustard, lemon juice, oil, salt and pepper in bowl of electric mixer; mash until smooth, then pour evenly over wedges and sprinkle with parsley. Serve at room temperature with ham and potatoes au gratin.

Alicia R. Rucker