Eggs Not Just to Dye For by Various Authors on Creators.com

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Eggs Not Just to Dye For

By Caroline Dipping

Dying them vivid hues and hiding them outdoors — hopefully somewhere the dog can't find them — is not the only way to treat eggs on Easter.

Baked with cheese, hard-cooked and dotted with capers, or whipped into voluminous sweet clouds, eggs can easily morph from brunch to dessert. With their ability to be all things to all diners — and with an attractive price tag of just 15 cents each — it's no wonder eggs play a starring role at the holiday table year after year.

In 2010, more than 164 million eggs were purchased for Easter in the United States, according to the American Egg Board. While many of those got a dye job, just as many were transformed into breakfast casseroles, meringues and deviled eggs.

Carl Schroeder, chef-owner of Bankers Hill Bar (plus) Restaurant, knows full well the appeal of a deviled egg, and not just at Easter. When he opened his comfort food eatery last spring, he included a starter of hard-cooked eggs with creamy yolks spiked with lemon, parmesan and capers. It's been on the menu ever since.

"It's a dish that everyone grew up with," he said. "All of our mothers and grandmothers would put out a plate of them on special occasions. Mine are just an updated version of the old standard."

If you are still up to your eyeballs in the protein-packed orbs, you can celebrate National Egg Salad Week starting the day after Easter.

For tried-and-true recipes, visit incredibleegg.org.

Hard-Cooked Egg Primer

For perfect hard-cooked eggs, the American Egg Board suggests this straightforward formula:

— Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling.

— Remove from burner. Cover pan. Let eggs stand in hot water about 15 minutes for large eggs, 12 minutes for medium, 18 for extra large.

— Cool completely under cold running water or in a bowl of ice water. Store unpeeled eggs in the refrigerator for up to 1 week.

Deviled Farmer's Market Eggs

12 fresh organic eggs, hard-boiled, peeled and cut in half

1/2 cup mayonnaise

1 tablespoon good-quality Dijon mustard

1/4 teaspoon paprika

1/4 teaspoon cayenne

1/4 teaspoon Sriracha Hot Chili Sauce

2 tablespoons fresh lemon juice

1 tablespoon finely chopped fresh parsley

Scant 1/2 teaspoon salt

Garnish

Well-rinsed capers

Finely grated parmesan cheese

Chopped chives

Separate yolks from whites, and place in a medium-sized bowl. Press yolks through a sieve. In a small bowl, combine remaining ingredients except garnishes. Pipe or spoon yolk filing into halved egg whites. Garnish with capers, parmesan cheese and chopped chives. Refrigerate until ready to serve.

From Bankers Hill Bar + Restaurant.

Carolina Dipping writes for The San Diego Union-Tribune.

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