I've scoured the Web to come up with these unusual recipes for leftover eggs. They are from different countries. I hope you enjoy the variety that they can add to your life in the coming week of leftover ham and eggs. One of them even uses ham, so you combine your leftovers!
Russian Stuffed Eggs
1 doz. large (jumbo) eggs
1/2 lbs large mushrooms
1 bunch parsley
ground black pepper
Mayonnaise
Boil the eggs for 10 minutes or more (until they're
hard) and let them cool off completely.
Chop the mushrooms very finely (a good food processor
will help) The goal is to have about 2 cups of
chopped mushrooms for every dozen eggs.
Chop 1/2 cup of parsley finely.
Cut the eggs in half and take out the yolks. Mix the
egg yolks with the mushrooms, parsley and add a tea
spoon full of black pepper.
Add 1/2 cup mayonnaise and stir the whole thing. You
should have a gray, mushroomy paste.
Stuff each hollow egg half with heaping teaspoon of
the paste. Put a tiny little bit of mayo on top and
stick a parsley leaf on. Refrigerate before serving.
Lemon Tarragon Stuffed Eggs
6 hard-cooked large eggs
3 tablespoons mayonnaise
1 large shallot, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly grated lemon zest
3/4 teaspoon fresh lemon juice
2 teaspoons minced fresh tarragon leaves
Garnish: Fresh tarragon sprigs
Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled.
Marjoram Stuffed Deviled Eggs
4 large eggs
1/2 tsp. Fresh marjoram, chopped
2 Tbsp. mayonnaise
1 clove Elephant Garlic, diced.
Place 4 large eggs in a small saucepan filled with cold water. Bring to boil and cook for 10 minutes. Peel and slice in half, scooping out yolk. Mix yolks together with ½ t Marjoram, chopped, 2 T mayonnaise and 1 clove diced garlic. Stuff egg whites and top with more marjoram.
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