I’m popping in with a recipe even though it’s not Saturday because by Saturday, all your Easter eggs may be too old to eat! 😉 This post is one part of the answer to the question: So, after the eggs are dyed and Easter is over, what do you do with all the eggs?! There’s only so much egg salad that a person can eat, after all… 😉
My foray into this different way of using hard boiled eggs was inspired by a note in the More-with-Less Cookbook, and was fleshed out using this recipe from Food.com. It’s certainly leagues away from egg salad, and comes together quickly.
I just ate the eggs and sauce plain, but they’d probably be good served with rice, too.
I hope this helps you deal with any surfeit of Easter eggs you might have! 😉
- 6 hard boiled eggs
- 4 Tablespoons of butter or olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 Tablespoons curry powder
- 2 heaping Tablespoons tomato paste
- 3/4 cup water
- 1 Tablespoon lemon juice
- a few dashes of salt and pepper
- Melt the butter in a skillet and cook the onion and garlic until just soft.
- Meanwhile, peel the hard boiled eggs and slice them in half lengthwise.
- Stir in the curry powder, tomato paste, water, lemon juice, and salt and pepper. Cook until it’s warmed through and begins to bubble.
- Gently add the halved hard boiled eggs and spoon some of the sauce over each egg half.
- Let simmer over medium low heat until the eggs are warmed through or until the sauce has reduced (about 15 minutes).