Leftover hard boiled eggs that can be turned into a delicious and creamy chopped egg salad to be enjoyed on sandwiches or crisp bread.
Every Easter I have the same problem: tons of leftover hard boiled eggs! I like hard boiled eggs a lot and during normal times I even happen to cook about 4 or 5 of them on a Sunday just to have some to eat on bread for breakfast during the following week, but after Easter we just have too many.
The children always want to dye eggs for Easter and not just 10 but lots and lots of them. They love to turn the eggs into the color and especially they love painting the colored eggs with food coloring pens afterward, sticking stickers or glitter on them, or whatever. There are lots of ways of decorating eggs around here, sometimes I feel the companies making these things come up with a brand new thing every year, another glitter pen or sparkles, stickers and so on. Pricey things, if you ask me, but well, it makes the children happy…
Every Easter I have at least 30 eggs that the kids have painted themselves. In addition to that come the already dyed eggs that I buy to hide in the garden (10 eggs). I buy those because the Easter Bunny is supposed to have brought them, so I can hardly hide the eggs that the kids have painted themselves. And in addition to those, grandma hides at least 20 eggs in her huge garden for the children to look for. So we already have about 50 eggs… Often enough, Bruno and Perla also receive Easter gifts from their god parents which actually only include chocolate eggs and regular dyed eggs.
So, that would make about 50 and 60 dyed eggs to go through in a couple of weeks or so. But trust me, I have never had to throw away one egg.
What to do with leftover hard boiled eggs?
This will be the theme on Where Is My Spoon for the next two weeks. What to do will all those pretty eggs that nobody can bear to look at anymore after a while? All the hard boiled egg recipes I will post during the next times are recipes that I have made over and over again, every year for Easter, but not only. A good chopped egg salad or hard boiled eggs in a creamy sauce are always welcome.
I have quite a lot of recipes with hard boiled eggs on my blog, here are a few nice ideas for your leftover Easter eggs:
What is egg salad?
A classic egg salad is a very simple and delicious affair: some hard boiled eggs, chopped and mixed with good quality mayonnaise (best homemade) and some salt and pepper.
However, the variations on a egg salad are endless, today’s Best Egg Salad Recipe – With Cream Cheese And Leeks – Eggs Recipes being just another twist on an egg salad. I called it “best” not because this is the best egg salad in the world, I am sure there are tons of other egg salad recipes out there that are at least just as good or even better than my egg and leeks salad.
But for me, at the time being, this is the best egg salad I know, I have eaten it recently in my friend’s house and I have been making it myself repeatedly ever since. And when I say repeatedly, I am not exaggerating, I’ve made it at least 10 times during the past months. A delight, every time!
What do you put in egg salad?
There are many ways to enrich or modify a classic egg salad in order to make it healthier, lower in fat or calories, spicier, richer, more interesting or whatever. You can add different sorts of mustard (hot, medium, sweet, grainy, smooth, with horseradish, with apples or herbs etc), chili sauces of any kind (plain, sweet, sweet-sour, Sriracha, sambal oelek, harissa etc), you can mix mayonnaise with yogurt or cream cheese, you can leave the mayonnaise completely out of the equation and only use cream cheese instead. You can use only or a mixture of quark, yogurt, crème fraiche, smetana, sour cream.
You can add pickles, chopped ham, grated cheese, cooked or raw diced vegetables, avocado, fruit like canned mandarins or pineapple, fresh apples or pears, olives, pesto and so on.
I have this Egg Slicer or Chopper Westmark Germany Multipurpose Stainless Steel Wire Egg Slicer (Grey) for chopping egg, I love it and use all the time. Finally a gadget that doesn’t just get forgotten in the cupboard.
How to spice egg salad?
The spices that can be added to an egg salad can be changed according to your mood, taste and the rest of the ingredients as well. I spice this Best Egg Salad Recipe – With Cream Cheese And Leeks – Eggs Recipes with only salt and pepper and a lot of cayenne pepper.
Apparently I have eaten this salad at my friend’s house when she made it plain before (she said that), but it was only when she over did it with the cayenne pepper that I got to love it so much. She found it too much, because she never eats anything spicy (imagine that, she says that chili or anything spicy covers any other taste in any dish), but I only really noticed this egg salad when she dropped too much cayenne pepper into it.
Otherwise, when it comes to egg salad, you can spice it with pretty much anything you like. I love to add fresh herbs, I find chives particularly good in most combinations, but fresh parsley or dill are wonderful choices as well. I have added not only cayenne pepper to egg salads, but also all sorts of paprika powders, ground cumin or coriander, turmeric, chili and herb mixtures, za’atar, sumac, flaked dried tomatoes, dried herbs like oregano, Italian or French dried herb mixtures.
Really the sky is the limit, a good egg salad can be different and delicious every time you make it.
How long does egg salad last in the fridge?
A question that arises quite often when it comes to egg salads or to bread/sandwich spreads generally, is how long will they keep in the fridge.
When it comes to salads or spreads made with homemade mayonnaise, my answer is: the sooner you eat it, the better! I usually try not to keep anything made with raw eggs more that 2 days in the fridge, it is just not safe.
However, if you make the egg salad with bought mayonnaise, cream cheese or any other of the above mentioned additions, the egg salad will keep for 3 to 5 days in the fridge. Make sure to keep it in an airtight container and refrigerate it shortly after preparing it.
The egg salad should not be kept at room temperature for more than 2 hours, even less in summer or warmer regions.
The egg salad does not freeze well, it is preferable to make smaller portions that can be eaten within a few days.
Best Egg Salad Recipe – With Cream Cheese And Leeks – Eggs Recipes
should also be consumed within 3-5 days. It can be served on bread/sandwiches, crisp bread or as a dip for raw vegetable sticks or grissini.
- 3 hard boiled eggs
- 300 g/ 10.6 oz/ 1 1/3 cups cream cheese, regular fat or low-fat
- 1 thin leek (See note)
- 2-3 tablespoons milk, as needed
- cayenne pepper to taste (I like it hot)
- salt and pepper
- some chives, optional
Use leftover hard boiled eggs or boil some eggs, rinse them in cold water and let them cool down completely.
Stir the cream cheese well to make it smooth. Chop the leek (white and green parts) very finely and give them to the cream cheese. Mix well and add some salt, pepper and cayenne pepper before you add the eggs. Add some milk to make the mixture smoother and a bit less stiff.
I prefer to mix very well before adding the eggs, so that I will not crush the chopped eggs too much when stirring. But that is just a matter of preference, the egg salad will taste the same, no matter at what point you stir it.
Chop the eggs finely and carefully fold them into the salad. Taste again and add more seasoning to taste. Sprinkle with chopped chives or some leftover, finely chopped greens from the leek.
I usually buy a large leek and use a piece about as long as my hand, making sure that about half of it is white, while the other half of it is green.
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