Now that the pastel-colored whirlwind that is Easter is over, it can only mean one thing — you probably have a good dozen leftover hard-boiled eggs (and a mountain of candy wrappers and green plastic grass) on your hands. Hard-boiled eggs may make for a delicious and nutritious snack almost any time of year, but come Easter, there are only so many you can eat before you want to gag. Plus, with the short shelf life, it’s either eat them in one sitting Gaston-style, or toss ’em.
Since I’m not a fan of either option, I’ve made three tasty and unique recipes for all of those leftover eggs. A tasty homemade pizza with Gorgonzola cheese and bacon, a salmon salad with a tangy vinaigrette and some delightfully spicy deviled eggs are the perfect solutions to your abundance of eggs. As for the candy and grass cleanup? I suggest leaving that to your husband while you shop, have a drink or get a massage. That’s what they are for, right?
Salmon salad recipe with homemade balsamic vinaigrette
- 8 ounces cooked organic salmon fillet
- 3 cups mixed salad greens
- 2 hard-boiled eggs, sliced
- 1 large tomato, sliced
- 2 ounces goat cheese
- Croutons (optional)
For the dressing
- 1/4 cup balsamic vinegar
- 1 teaspoon brown sugar
- 1 tablespoon garlic, chopped
- Dashes of salt and pepper
- 3/4 cup olive oil
- Prepare the dressing by whisking the vinegar in a bowl with the sugar, garlic, salt and pepper until it dissolves. Add in the oil until it’s fully mixed, and add additional salt to taste.
- Prepare the salad by mixing all the ingredients together except for the salmon, cheese and croutons. Slice the salmon into 2 pieces, remove the bottom scales and bones, and place on top of the mixed salad. Sprinkle cheese and croutons on top. Drizzle with dressing, and enjoy!