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it's "national egg salad week" -- or -- what to do with all those boiled eggs?

gee, who knew?

what do you do with all those boiled eggs left after passover and easter?

http://homecooking.about.com/od/topre...

favorite egg salad add-ins? type of bread for the sandwich? toasted or soft?

other salad ideas? nicoise and more.... any international "specialties"?

use in sauce "gribiche" for your poached salmon? http://en.wikipedia.org/wiki/Sauce_gr...

a condiment for smoked salmon?

put on pizzas? cure in a brine? 100 year-old egg? tea-smoked egg? scotch eggs?

casseroles? pat├ęs?

deviled eggs (ok, that's a given!) http://chowhound.chow.com/topics/304516
http://www.chow.com/home_cooking_dige...

how about you? what creative uses have you found for those lovelies?

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  1. Using butter and/or bacon fat, make a cream sauce including smothered onion and dijon mustard. Toast bred or English muffins, top with sliced HB egg, spoonon some sauce and top-broil.

    1. When Virginia Willis stopped our BAY'A thread yesterday she pointed us in the direction of Her Deviled Eggs recipe....
      http://virginiawillis.wordpress.com/2...

      1. pink pickled eggs ap! You know that!

        1. Lightly boil some beef in a soy sauce/water base with some sliced garlic, hot green and red chili peppers, and crushed toasted sesame seed.
          Take the beef out when tender and shred it.
          Put the peeled eggs in the resulting broth and simmer for a few minutes.
          Let it cool, add the beef back in, then let it sit covered in the fridge for a few hours or over night.
          Makes a great accompaniment to almost any style steamed or fried rice.

          1. At our house we usually peel them, slice a couple in a bowl, add extra virgin olive oil, oregano, lemon juice, salt and pepper to taste and then sop up the olive oil and lemon with bread.