Hunt Is on for Ways to Use Leftover Easter Eggs

Once all the hidden Easter eggs have been found there comes the inevitable question of what to do with them. Egg salad has been a traditional favorite. Deviled eggs have had their share of the leftover limelight, too. But today’s health-conscious eating requires uses for eggs that are imaginative and tasty yet light and nutritious.

“Considering all factors, eggs rank next after milk in importance and efficiency among foods of animal origin,” states the Encyclopedia Britannica. Indeed, for most of its history the egg has been considered one of nature’s most perfectly balanced foods since it contains all the nutrients, vitamins and minerals known to be essential for good health except Vitamin C.

And, it is a prime source of protein because of its unique balance of essential amino acids--the building blocks of protein.

But the egg’s reputation has suffered in recent years because of health concerns regarding cholesterol. Although eggs are rich in the substance, it’s only found in the yolk. And the fat they contain is primarily the unsaturated form.

Today’s egg contains five grams of fat--three grams unsaturated and two saturated--213 milligrams cholesterol, 75 calories and about six grams of protein. Persons on strict low-cholesterol diets may substitute two egg whites for each whole egg in recipes, or use one whole egg and two whites to make omelets, scrambled or other egg-based dishes.

HOT OR COLD

LAYERED POTATO

SALAD

4 hard-cooked eggs, sliced

4 medium potatoes, cooked, peeled and thinly sliced

2 cups shredded carrots

1 cup chopped zucchini

1 cup chopped tomato

1/3 cup bottled creamy Italian dressing

Parsley sprigs, optional

Reserve few center egg slices for garnish.

In 10x6-inch baking dish or casserole, evenly layer 1/3 potato slices, carrots, 1/3 potatoes, zucchini and remaining potatoes. Top with unreserved egg slices and tomatoes. Drizzle evenly with dressing.

To serve cold, cover and chill to blend flavors, several hours or overnight.

To serve hot, heat covered, at 350 degrees until heated through, about 20 minutes. Garnish with reserved egg slices and parsley. Makes 4 servings.

MIDDLE EASTERN

GARBANZO BEAN DIP

1 (16-ounce) can garbanzo beans, drained

1/2 cup chopped green onions

1/4 cup lemon juice

1/4 cup plain low-fat yogurt

1/2 teaspoon salt

4 hard-cooked eggs, chopped

3 tablespoons sesame seeds

3 cloves garlic, minced

2 teaspoons oil

Place beans, green onions, lemon juice, yogurt and salt in blender container. Cover and blend at medium speed until smooth, about 1 minute. Spoon into medium bowl and stir in eggs.

Cook sesame seeds in small skillet over medium heat, shaking pan or stirring constantly until brown. Stir into bean mixture. In same pan over low heat, cook garlic in hot oil until tender but not brown. Stir into bean mixture until well blended. Cover and chill to blend flavors. Serve with fresh vegetable dippers or spread on crackers as appetizer. Makes about 3 cups.

GOLDEN GRILLS

6 hard-cooked eggs, chopped

1/2 cup finely chopped turkey ham

1/3 cup finely chopped onion

1/4 cup shredded low-fat Swiss cheese

2 tablespoons sweet pickle relish

2 tablespoons reduced calorie mayonnaise

12 slices rye bread

Softened margarine

Stir together eggs, ham, onion, cheese, relish and mayonnaise until well blended. Spread 1 side of each bread slice lightly with margarine. Place 6 slices, margarine side down, on griddle, baking sheet or in skillet. Spread each with about 1/2 cup egg mixture.

Top with remaining bread slices, buttered side up. Grill until golden on both sides or bake at 400 degrees until golden, turn and bake 5 to 8 minutes longer. Makes 6 servings.

ATHENS EGG SALAD

1/2 cup plain low-fat yogurt

1/4 teaspoon salt

1/4 teaspoon dried oregano, crushed

6 hard-cooked eggs, chopped

18 cherry tomatoes, quartered

1/2 cup crumbled feta cheese

1/4 cup sliced, pitted black olives, drained

1/4 cup chopped green onions with tops

4 pita bread rounds, halved

Lettuce leaves

Anchovy fillets, optional

Stir together yogurt, salt and oregano until well blended. Stir in eggs, tomatoes, cheese, olives and green onions. Mix lightly. Cover and chill to blend flavors.

To serve, line each pita bread with lettuce and fill with about 1/2 cup egg salad. Garnish with anchovy fillet. Makes 4 servings.

DELI-STYLE EGG SALAD ITALIA

1/4 cup oil

2 tablespoons vinegar

1 tablespoon dried basil, crushed

3/4 teaspoon garlic salt

1/4 teaspoon dried oregano crushed

1 1/3 cups rotini, cooked and drained

1 cup sliced zucchini

1 cup sliced fresh mushrooms

1/4 cup chopped red onion

4 hard-cooked eggs, cut into wedges

Combine oil, vinegar, basil, garlic and oregano. Mix until well blended. Gently stir in rotini, zucchini, mushrooms and onion until evenly coated with dressing. Cover and chill to blend flavors, stirring occasionally.

Just before serving, gently toss in eggs. Makes 2 main-dish or 4 side servings.

SCOTCH EGGS

1 pound turkey, pork or Italian sausage

Fine dry bread crumbs or cornmeal

8 hard-cooked eggs

1 egg, beaten

Oil, optional

Divide sausage into 8 (2-ounce) portions. Pat out each portion on lightly crumb-sprinkled surface, to about 1/8-inch thickness. Wrap completely around each hard-cooked egg, pressing edges together to seal. Roll sausage-coated eggs in 1/3 cup crumbs and dip in beaten egg.

Fry in hot oil 1 or 2 at time, until crisp and browned, about 4 to 5 minutes. Or, bake at 375 degrees until lightly browned, about 20 minutes. Drain on paper towels. Makes 8 servings.

NIPPY NIBBLERS

4 hard-cooked eggs, chopped

1/2 cup shredded low-fat Jack cheese

1 (4-ounce) can chopped green chiles, drained

1/4 cup minced green onions

6 tablespoons prepared taco sauce

1/4 teaspoon salt

1 (8 to 12-ounce) can refrigerated crescent dinner rolls

1 egg

1 tablespoon water

Stir together hard-cooked eggs, cheese, chiles, green onions, 4 tablespoons taco sauce and salt until well combined. Separate dough into rectangles. Press or roll out each rectangle to measure 9x6 inches. Cut each rectangle in half lengthwise. Cut each half into thirds to form 3-inch squares.

Dollop 1 tablespoon egg mixture in center of each square. Pull up corners, pinch together and twist. Place on ungreased baking sheet. Beat together egg and water until thoroughly blended. Brush over dough. Bake at 400 degrees until lightly browned, about 8 minutes. Garnish each with 1/4 teaspoon remaining taco sauce. Makes 6 to 8 appetizer servings.