YES Test Kitchen columnist Laura Hays has two more egg recipes just in time for Easter!
Creamed Hard-cooked Eggs
Serve this dish on toast. Garnishes could include some crumbled bacon, snipped chives, or some asparagus spears. This is a tasty and budget-minded way to use up your decorated Easter eggs!
12 hard-cooked eggs, peeled
¼ cup butter
½ cup flour
3 cups milk
1 tablespoon chicken bouillon granules or 2 bouillon cubes
Salt and pepper to taste
Separate the egg whites from the yolks. Mash the yolks with a fork. Chop the egg whites into small pieces.
Melt the butter in a saucepan. Stir in the flour and whisk until smooth. Gradually add milk and bouillon. Stir until lumps disappear and you have a nice, thick white sauce. Add the egg yolks and stir until incorporated into sauce. Stir in egg whites. Add salt and pepper to taste.
Serve on buttered toast.
Dutch Baby Pancake
This is so easy and makes a pretty presentation. Serve the pancake with mixed berries or sliced bananas. Or, just use some butter and maple syrup. You might also try some cinnamon-spiced sautéed apples.
2/3 cup milk
½ cup flour
3 large eggs
¼ teaspoon vanilla extract
¼ teaspoon salt
3 tablespoons butter
Fresh lemon juice (optional)
1 tablespoon powdered sugar (optional)
Preheat oven to 425 degrees.
Blend milk, flour, eggs, vanilla and salt in a blender until smooth.
Melt butter in a 10-inch oven-proof skillet until bubbling. Pour in batter.
Bake in center of preheated oven until puffed and golden, about 25 minutes.
Brush with additional butter, sprinkle with lemon juice and dust with powdered sugar. Serve immediately with suggested accompaniments.