KEARNEYSVILLE – My granddaughter Kayla Welsh took “Scratching the Surface” as a 4-H project this year, and she’s been busy raising chickens from peeps to adult and eagerly awaiting the laying of eggs.
As her adult advisers, both her dad and I have been amazed at the information available in her project book. One thing we’ve learned: You’re never too old to learn.
As part of her project, Kayla was asked to list the ways an egg can be used and she came up with several possibilities, including boiled, deviled, poached, fried, scrambled, pickled and colored at Easter time.
Hard-boiled eggs are an easy favorite, and you can dress them up in more than a few ways. Here are three easy recipes that feature hard-boiled eggs and are sure to please, including a how-to for making pickled eggs. They’re a favorite in the Welsh family and can be prepared not just for Easter dinner, but all year round. The eggs are great as a garnish and to add a splash of color in salads.
12 extra-large eggs, hard-boiled
1½ cups white vinegar
1½ cups water
1 Tablespoon pickling spice
6 large garlic cloves, crushed
2 bay leaves
Place a medium saucepan over high heat. Add the vinegar, water and pickling spice. Bring the mixture to a boil and add the garlic, cloves and bay leaves.
Peel the eggs and place them in pickling jars.
Pour the hot vinegar mixture into the jars and make sure the eggs are submerged. Seal the jars tightly.
Store in the refrigerator eight to 10 days before serving.
Beets & Pickled Eggs
You’ll need fresh beets, cooked until tender, or canned beets. Add vinegar of your choice and sprinkle a little sugar in mixture to take away the tartness. Bring to a boil. Place beets into container and add peeled, hard-boiled eggs. Make sure they are submersed.
Let stand in the fridge until the vinegar and beet juice have soaked into the eggs.
Lettuce (iceberg or Romaine)
Shredded cheddar cheese
Finely diced cooked ham
Strips of green pepper
Sliced hard-boiled eggs
Place the lettuce in a large salad bowl, and top with the remaining ingredients and your choice of salad dressing. This is a recipe you can made in different sizes for the occasion.
1 dozen hard-boiled eggs
2 Tablespoons Dijon mustard
½ cup mayonnaise
1 Tablespoon green onion, thinly sliced
¼ teaspoon Tabasco sauce
Salt and pepper (to taste)
Paprika (as garnish)
Peel the eggs and rinse them under cold water. Cut the eggs in half lengthwise, and empty the yolks into a medium mixing bowl. Arrange the eggs on an egg platter.
Mash the yolks and add to the bowl all the remaining ingredients except the paprika. Mix well, then place a dollop of the mixture into each egg white and garnish with a sprinkling of paprika.
– I’d love to hear your feedback on this column. If you have any other recipes that use eggs or want to offer ideas for future columns, please contact me at firstname.lastname@example.org and or send mail to Patt Welsh, 234 Kearneysville Pike, Kearneysville WV 25430.