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As Easter is coming, what are the tastiest recipes for using up hard-boiled eggs?

As the Easter festival is coming and you are thinking of a bout ramping up your Easter celebrations. One way of doing it is by making health and tasty recipes for your loved ones to make this Easter festival remembrable. So in this blog post I will discuss how can we celebrate this festival with recipes and hard boiled eggs for Easter.

So here are some of the recipes to make on Easter.

Deviled Eggs

Deviled eggs are popular appetizers in the United States, even though they’re a relatively recent invention. They were first made in the 1840s by an upstate New York physician, Thomas Jefferson Cutter. The basic idea behind a deviled egg is to take a hard-boiled egg and stuff it with various ingredients such as mustard, spices and sometimes mayonnaise or cream cheese. The term “deviled” wasn’t used until much later—in the 1860s—perhaps because some people thought that these eggs actually had been “devilsed” (or perhaps not).

Deviled eggs date back to at least the 18th century, but their popularity skyrocketed after World War I when America was coming out of its austerity period of rationing food and sugarrammed black coffee was on everyone’s lips. In fact, most recipes for deviled eggs still contain sugar today.

How to make deviled eggs

Deviled eggs are a classic for a reason. They’re simple to prepare, but the combination of the creamy yolk and the tangy filling is always a crowd pleaser.

  • First, hard-boil your eggs. There are several methods for doing so, but we recommend this one from NPR: Bring water to a boil in a pot and gently lower your eggs into the water in a single layer with tongs or a slotted spoon. Let them cook for 8 to 10 minutes, depending on how well done you like your hard-boiled eggs — longer if you prefer them harder; less time if you want the yolks creamy and soft. Then immediately submerge the hot eggs in an ice bath until they cool down completely (this helps keep them from turning green around their edges). Peel off their shells once they’re cool.
  • Cut each egg in half lengthwise and scoop out its yolk into a bowl with a spoon (or use a piping bag if you want it looking fancy). Now mash up those yolks with mayonnaise, lemon juice, mustard and some herbs until creamy and smooth (here’s our recipe for inspiration).
  • Spoon that mixture back into the empty whites (or pipe it) then sprinkle it all with paprika or parsley flakes or whatever else you’d like! You’re now ready to plate up these babies as soon as possible before they disappear in front of your eyes!

Step 1

  • Peel your eggs

Bring a saucepan of water to the boil and carefully lower the eggs in. Boil for 6 minutes 30 seconds and then drain the hot water and rinse under cold running water until cool enough to handle. Peel your eggs under a thin stream of cold running water as this will make it much easier to get rid of all traces of shell.

Bring a saucepan of water to a boil. Add the eggs and cook for 6 minutes and 30 seconds (the yolk will be slightly runny at this point). Drain and rinse under cold water until cool enough to handle.

Bring a saucepan of water to a boil. Add the eggs and cook for 6 minutes and 30 seconds (the yolk will be slightly runny at this point). Drain and rinse under cold water until cool enough to handle.

To peel, gently tap each egg on the work surface till its shell is finely cracked all over. Roll the eggs between your palm and the work surface, then peel away the shells under running water. Halve the eggs lengthways and scoop out their yolks into a bowl.

Tip in 2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp cider vinegar and some seasoning, then mash together with a fork until well combined. Divide among snail dishes or small ramekins, then top each with half a halved egg white. Dust lightly with paprika and serve immediately.

Step 2

  • To hard-boil eggs in the Instant Pot, place the steaming rack in the bottom of the pot. Place 1 cup of water and 6 eggs on top of the trivet. Place lid on top, set valve to sealed position. Set manual time to 5 minutes. Once cooking cycle is complete, quick release by turning valve to venting position, allow steam to escape before removing lid. Transfer eggs immediately to an ice bath for 10 minutes until completely cooled.
  • Crack shells all over on a countertop or plate and then peel and halve (discarding 4 of them). Using a spoon, scoop yolks into a bowl (set aside 4 white halves), then finely chop remaining whites with a knife or press through a ricer (you’ll need ½ cup—add chopped leftover whites if you don’t have enough).

Crack the shells all over on the countertop or a plate, then peel and halve. Scoop the yolks into a bowl, discarding 4 of them. Set aside 4 of the white halves, then finely chop the remaining whites. Mash the yolks with the mayonnaise, lemon juice, mustard and half each of the chives, parsley, mint and dill. Season to taste and stir in the chopped egg whites. Spoon back into the reserved egg whites and sprinkle over the remaining herbs and some paprika to serve.

Classic Egg Salad Sandwich

Now that you’ve got your eggs, do what your grandmother or great-grandmother did and make egg salad. You can use this recipe for a classic egg salad sandwich, or use as dip with celery and carrots. Both are easy recipes that make good leftover snacks. Even better, egg salad also makes an excellent stuffing for tomatoes, hollowed out avocados, or peppers. Just add a bit more mustard and mayonnaise to make it soft enough to stuff vegetables with.

Hard-boiled eggs can be eaten plain as well—they taste great on the go! Try sprinkling them with some ground black pepper or paprika before eating if you like a little added flavor.

Easter, Easter recipes for using hard boiled eggs

We’ve gathered the tastiest recipes for using up hard-boiled eggs this Easter. We have everything from green goddess deviled eggs and egg salad sandwiches to spinich and artichoke dip with fried eggs on top.

Wonderful, but wait—you need to make it through the process of boiling your eggs first. Here’s a step-by-step guide to making perfect hard boiled eggs every time.

  • Step 1: Place your desired number of eggs in a pot of cold water and bring them to a boil over high heat. Once they’re boiling, cover the pot tightly and turn off the burner. Let them sit there in the hot water for 15 minutes before transferring them to an ice water bath.
  • Step 2: Carefully peel the eggshells off under running water, or use this tip for easy peeling: crack an egg gently all over before placing it in the ice bath, then peel away!

What can I add to boiled eggs for flavor?


Add some salt and pepper to your water before cooking your eggs.

When it comes to preparing boiled eggs, a little salt and pepper can go a long way. That’s because the shell of an egg acts as a barrier that keeps all the tasty salt and pepper out, so if you try to add them after the egg is cooked, the shell will have already done its job and your seasonings will have little effect.

But if you add your salt and pepper to the water before boiling your eggs, they’ll be able to get in through the tiny pores on their shells’ surface—and once they’re inside, you can really taste them! The amount you add depends on how many eggs you’re cooking: for every 2 cups of water in your pot, add about 1/4 teaspoon each of salt and pepper (you may want to adjust this ratio slightly based on how much seasoning you like). And when it comes to boiling eggs, don’t even think about using regular table salt—use sea salt or kosher salt instead; their bigger granules pack more flavor into every bite!

Adding Flavor to boiled Eggs

Add flavorings to the water for a deeper flavor. Add about half a teaspoon of salt or other flavorings such as herbs, spices, vinegar and soy sauce when you first put the eggs in the water. These will add some subtle flavors that are better when using ingredients that have more delicate flavors.

A milder approach is to add your favorite vinegar to the pot just before adding the eggs. Experiment with different vinegars, such as red wine vinegar or balsamic, until you find one that you like. For example, if you want an earthy taste on your eggs, try balsamic vinegar. You can also try a teaspoon of soy sauce. There are lots of other options for adding flavor to boiled eggs simply by varying the ingredients in your seasonings or by adding small amounts of sauces after boiling- it’s up to you!

Add some vinegar to the cooking water.

Add vinegar to the cooking water. This will help them peel easily and will keep the eggs from cracking during boiling. You can use white or apple cider vinegar, but no more than a teaspoon per liter of water otherwise the eggs may taste sour or vinegary. Add salt and pepper after boiling as well.

Make Instant Pot hard boiled eggs, then toss them in a delicious spicy dressing.

Instant Pot hard boiled eggs are a staple in our house. I eat them every single day and my kids love them too. They’re so easy to make, which is why they’re one of the first things we learned how to cook in our Instant Pot. The Instant Pot really shines when cooking eggs because it makes perfectly cooked eggs with no guesswork or watching the clock!

Let’s talk about all the ways you can season your Easter eggs, but first let’s cover the basics of making a simple Instant Pot hard-boiled egg recipe.

Turn your peeled hard boiled eggs into a yummy appetizer by cutting them into small pieces and adding salad dressing

  • Cut hard-boiled eggs into small pieces
  • Add a dressing of your choice
  • Serve on a plate or in a bowl

To make this appetizer, follow these steps:

  • Cut the boiled egg into small pieces (1/4″). Put them in a bowl and add the salad dressing of your choice, making sure that all the eggs are covered with dressing. Let sit for at least 2 hours so that they absorb flavor from the dressing before serving. It is best to use mayonnaise-based dressings rather than vinaigrette ones since they will keep longer without going rancid or developing an off taste if stored properly after being prepared (see next section).
  • Garnish with chopped parsley or chives, if desired. Add salt and pepper to taste just before serving as well; it’s important that you wait until right before serving because adding these now would cause your dish not only to become more watery but also have an unappetizing look when mixed together with the other ingredients!

Boiled eggs are simple to make but they can also be delicious with just a little extra effort

Boiled eggs are simple to make yet they can also be delicious with just a little extra effort. It’s important to learn how long to boil them, how to tell when they’re cooked, and how to store them. The longer you cook an egg, the harder it is: 1 minute for soft boiled (the yolk is still runny), 3 minutes for hard boiled. If they’re cooked too long, the yolks will turn a grayish color around their edges and have a chalky texture when you eat them. If this happens, there isn’t much you can do about it since the change appears after cooking or after storage in the fridge. To prevent this from happening in the future, try putting a small hole in the bottom of each egg before boiling so that moisture can escape through it as it cooks instead of becoming trapped inside and causing this problem.

Here are some tasty additions that will make your eggs taste great: salt and pepper; chili powder; ketchup or hot sauce (use only once).

Is it better to dye eggs hot or cold?

Warmer water holds more dissolved oxygen than cooler water. Cold egg whites will shrink more when cooked, which results in little cracks for delicious flavorings to enter the egg during cooking. Cold eggs are easier to peel.

The oxygen molecules in warm water are more energetic than the oxygen molecules in cold water. Loosely speaking, hot water has more “stuff” (in this case, dissolved oxygen) in it because the hot temperature gives the water molecules enough energy to break away from other molecules. In contrast, cold water is made up of tightly packed and sluggish molecules that can’t escape from each other’s gravitational pull.

That means that at higher temperatures, food like eggs will absorb more dissolved gases (such as oxygen) than if they were cooked at a lower temperature; conversely, high-temperature cooking will result in greater shrinkage and cracking when compared to cooking at a lower temperature.

Eggshells are porous, so if you dye the egg hot, the dye can seep into the shell and be absorbed by the edible part of the egg.

If you’re dyeing your eggs hot, the heat can open up pores in the eggshell and cause dye to seep through.

As a general rule when cooking, you should keep the edible parts of food separated from non-edible parts. While eggshells aren’t poisonous, they do have a slightly chalky taste that can affect both the appearance and flavor of the eggs. If you choose to dye them hot, make sure that there are plenty of vinegar in your solution so that your eggs will still taste good.

Dyeing eggs cold is also better for the environment because you’ll waste less energy heating up water.

You can dye eggs in water at room temperature for about 20 minutes, but the flavor and color will be milder. If you want a bolder egg taste and brighter colors, use warm water. However, you need to keep an eye on it as the eggs cook; they’ll finish more quickly in warm water than they will in cold.

The best way to make sure your eggs are safe to eat is to cook them thoroughly. It’s recommended that you boil your eggs for 12 minutes after the water comes to a rolling boil (15 with instant pot).

The color of eggs depends on a breed of chicken and their diet. Breeds like Rhode Island Red chickens lay deep brown-colored eggs because of the xanthophyll pigment found naturally in plant material such as green leaves, alfalfa and corn. Most factory farms feed hens corn and soybeans because those feeds are cheap. White-feathered breeds produce white shells because there isn’t any pigment present in the shell itself, only calcium carbonate that makes up the structure of the eggshell itself.

It takes a hen 26 hours to make an egg from start to finish—that means for every chicken egg we eat, there’s about five pounds worth of feed that went into creating it! According to Cornell University College of Agriculture and Life Sciences research professor Thomas Elam, “A hen needs two pounds of feed daily at least–or $1 worth per month–to produce one dozen eggs per year.”

After decorating your eggs, let them dry at room temperature before refrigerating.

  • Once you finish decorating your eggs, let them dry completely before storing or refrigerating.
  • To store your eggs at room temperature (up to 2 hours), keep them in an egg carton or another airtight container.
  • To store your eggs in the refrigerator (up to 5 days), cover the egg carton or other airtight container with plastic wrap first.
  • Eggs can be stored in the refrigerator for up to 5 days, so feel free to hard-boil and dye your Easter eggs early!

If your goal is to get pretty Easter eggs, it’s better to dye them cold; however, if your goal is to make a delicious hard-boiled egg, it’s better to dye the eggs hot.

When you’re planning to dye Easter eggs, you’ll need to decide if you want pretty eggs or delicious ones. While coloring your eggs cold will give them a more vivid color, cooking the eggs in dye before hard-boiling them will make the eggshells easier to peel and give the eggs a slightly tastier flavor.

The better choice depends on what kind of Easter egg experience you’re looking for. If your goal is to get pretty Easter eggs, it’s better to dye them cold; however, if your goal is to make a delicious hard-boiled egg, it’s better to dye the eggs hot.

So I have covered all the aspects and question that you may have in mind about Easter recipes in this blog post. I hope you like this post and if you have any questions about this blog post you can ask me in the comment section without any hesitation. I will try my best to respond to every query. Make sure to follow my blog for latest food related queries.

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