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I love sharing me recipes!

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Monday, April 21, 2014

5 Eggcellent Recipes for Leftover Easter Eggs ♥

  I hope everyone had a fabulous Easter! I have collaborated 5 top recipe using leftover Easter eggs, because you all know you have those little suckers left over in your fridge, here are my top 5 eggcellent recipes enjoy! ♥ 



1. Skinny Egg Salad Sandwich Recipe ♥ 



Ingredients ♥ 

6  large hardboiled eggs
1/3 cup small-dice celery (about 1 stalk)
1/3 cup light mayonnaise
2 tablespoons dill pickle relish
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed

Directions ♥ 
Peel the eggs, rinse off any bits of shell, cut them in half, and place back in the large bowl. Using a potato masher or fork, mash the halves into small pieces.

Add the remaining ingredients and stir to combine. Taste and season with additional salt and pepper as needed. serve on a whole wheat bread, with crackers, in a wrap or just plain by itself! enjoy! ♥ 

2. Grandma Katrina's Deviled Egg's ♥ ( click for recipe!) 



3. Polpettone Italian Meatloaf ♥



Ingredients  ♥ 

For the decoration inside
1 boiled carrot, sliced lengthways in 4 pieces
1 lightly boiled courgette (zucchini), sliced lengthways in 4 pieces
1 or 2 hard-boiled eggs


For the polpettone itself
 (1 cup) breadcrumbs to coat
 (1 lb) very lean, quality ground beef 
Fifth to half a nutmeg, grated (adjust quantity to taste)
2 eggs
1 cup parsley, chopped
2 cloves garlic, chopped
 (1/4 lb) Parmesan cheese
 (1/4 lb) ricotta cheese
2 boiled, mashed medium potatoes
3 heaped tablespoons flour

1 glass white wine
For the sauce
 (2 lb) ripe tomatoes, skinned and chopped
2 cloves garlic

Bunch basil (20 fresh leaves)

Directions ♥ 
Mix the ingredients for the polpettone very well, using a fork.

Roll out into a dinner plate size shape. Place the vegetables on the rolled mixture. Roll up into a “Yuletide log” shape. If using, toast the multicereal bread, crumbed, in a little oil with a clove of garlic.
Add plain breadcrumbs to the multicereal breadcrumbs .Roll the meatloaf in the breadcrumbs. Cook in the oven for 30-40 minutes on 390 F until well browned.
Add the glass of white wine, baste well and return to the oven.
Meanwhile, make a tomato sauce by cooking the tomatoes slowly with olive oil and garlic, adding basil at the end. Save some leaves for decoration.
If you like, press the garlic through a garlic press back into the sauce. If not, discard.
Cook the meatloaf for an additional few (around 10) minutes in the sauce. Decorate with basil leaves. You can serve this dish with or without the sauce, as you wish. Without the sauce, it makes great picnic food, served at room temperature.enjoy!♥ 

4. Skinny Potato Salad ♥  



Ingredients ♥
12 Small or 6 Medium Red Potatoes
1 Small Onion, finely chopped
1 cup Chopped Celery
6 Hard Boiled Eggs, diced
1 tsp Salt
Dressing:
2 Eggs, beaten
1/2 cup White Sugar
1 tsp Cornstarch
Salt, to taste
1/2 cup Vinegar
1 can (5 ounce)  Evaporated Milk
1 tsp Prepared Yellow Mustard
1/4 cupfat free butter or margarine

1 cup light  Mayonnaise

Directions  ♥
Place peeled potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook for about 20 minutes, or until easily pierced with a fork. Drain, cool and dice. In a large bowl, toss diced potatoes with the onion, celery, one teaspoon of salt and the eggs. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch and salt in a saucepan. Stir in vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat and stir in the butter. Refrigerate until cool, then stir in the mayonnaise. Gently stir the dressing into the bowl of potato salad until evenly coated. Chill several hours, or overnight, before serving.
HELPFUL TIPS:

Refrigerating overnight is best as it gives the flavors time to blend.

5.  Deviled Green Eggs and Ham ♥ 



Ingredients ♥ 

Leftover Ham ( cubed)
Leftover hard boiled-12
green GEL food coloring
1/4 cup mayo
1-2 t mustard 
salt, pepper, paprika, tarragon {you can just use salt & pepper if you like}

Directions ♥
Pop the yolks out and mash lightly.  Add salt, pepper, paprika, and tarragon {or any combination of these that you like} to taste.  Add the mayo and mustard.  Stir until mostly combined.
Add two small squirts of the gel food coloring.  Do not use the liquid food coloring from the store.  It is too runny for these purposes and will make the egg mixture really loose. Stir them until all of the food coloring is incorporated and put into a piping bag.  If you don’t have a piping bag, you can use a plastic Ziploc and just snip the tip off for piping.Pipe into the egg whites and enjoy! serve with the cubed ham on skewers in the middle of platter. So supercute! ♥ 




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