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  • Writer's pictureRhonda Morrison

Eggcellent ideas and tips for dyed Easter eggs.

Updated: Nov 4, 2020

Pappy’s Potato Salad recipe and Tuna and Egg Nicoise


Hippity hoppity Easter is on its way. Dying Easter eggs is a tradition in most homes this time of year. It is a family activity that young and old can both enjoy. “Look at this one” is the phrase of the day and pride is emoted over the different shades and hues created together. This is hands down one of my favorite holiday traditions. But then we are left with several dozen dyed eggs.

I am not one to waste food and growing up we did leave dyed eggs out on the counter overnight and ate them for breakfast. Low and behold, no one died. But to be on the safe side, now our beautiful creations reside in the refrigerator until Easter morning. Hard-boiled eggs are only safe to eat for two hours after cook time when sitting out at room temperature. At that point, they must be refrigerated to prevent food poisoning. They will keep in the refrigerator for a week maybe more with the shell on. But peeled, they are only good for four to five days refrigerated. You can freeze the yolks for up to three months. Freezing cooked egg whites results in a rubbery texture when thawed.

Get creative in how you would like to serve the eggs the bunny left behind.

I have seen many ways to boil eggs. I like to place my eggs in the bottom of a slow simmering pot of salted water and raise the temperature to a boil for seven minutes. My friend, Chef Brian Wilson, brings salted water to a boil and then removes the pot from the heat before placing the eggs in the water for fifteen minutes resting on the counter. For perfectly round eggs, pierce a small hole in the bottom of the eggshell before boiling with a straight pin or thumbtack.

There are many thoughts on how to get an egg to peel easier. One is to submerge the eggs in a bowl of ice water as soon as they are pulled from the pot. Another take is to use eggs that were laid more than seven days prior to cooking them. Gently rolling the boiled egg on a flat surface to shatter the shell helps to massage the membrane away from the whites of the egg. In my opinion, boiling eggs in salted water is a must.

Get creative in how you would like to serve the eggs the bunny left behind. Typically we eat them as is, slice them up for garnish or to use in salads, make an egg salad for lunches throughout the week, or devil them. All of the above options are wonderful. But eggs also go great with tuna, in potato salads, and in gumbos.

Adding peeled boiled eggs to gumbos is an excellent way to make the pot go further on a dime. The egg whites will also absorb all of the flavors in that gumbo making them even more scrumptious. My father, the boys call him Pappy, makes my favorite potato salad for gumbo. Green olives, pickled relish, and eggs give a kick that makes a roux pop. This salad is also great with Cajun-style bar-b-que. Try a new salad like Tuna and Egg Nicoise for a simple and refreshing new twist perfect for springtime. Enjoy any one of these recipes using your own peeled Easter creations.



Pappy’s Potato Salad 2 lb. russet or gold potatoes 1 tbsp. kosher salt 2 peeled hard-boiled eggs ¾ cup light mayonnaise 1 tbsp. yellow mustard 2 tbsp. minced green olives 1 tbsp. sweet relish 1 tbsp. dill relish 1 tsp. Cajun or creole seasoning 1 tbsp. minced parsley 3 green onions, sliced thin

Peel and dice potatoes. Place in a pot and cover with cold water. Heat potatoes over medium-high heat to a light boil. Add kosher salt. Continue to boil for 10 to 20 minutes or until tender. Remove from heat and drain. Allow potatoes to cool. Crumble or chop eggs. Place eggs in a large mixing bowl. Add mayo, mustard, olives, relishes, seasoning, parsley, and onions to eggs. Stir until well mixed. Fold potatoes into the egg dressing. Refrigerate until ready to serve.

Tuna and Egg Nicoise Salad 8 oz. drained albacore tuna 2 hardboiled eggs, peeled ½ cup Nicoise or Kalamata olives, halved ¼ cup grated parmesan cheese 4 cup-shaped romaine lettuce leaves 1 cup Caesar salad dressing

Place lettuce leaves on a serving platter or 4 serving plates. Flake tuna and distribute it to the middle of each of the leaves. Cut each egg in half. Quarter each half. Place half a quartered egg on top of each leaf of flaked tuna. Top each leaf with equal amounts of halved olives. Sprinkle with grated parmesan. Drizzle each salad with dressing.

Caesar Salad Dressing 3 garlic cloves, minced 1 tsp. anchovy paste Juice of a medium lemon 1 tsp. Dijon mustard 1 ½ tsp. Worcestershire sauce 1 cup mayonnaise ½ cup freshly grated parmesan Salt and pepper to taste

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, mustard and Worcestershire sauce. Add the mayonnaise, Parmesan, and seasoning. Whisk dressing until well combined. Taste and adjust to your liking.



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