You miiiight have noticed by now that Birchbox staffers have an ever-so-slight obsession with food—from colorful veggies and delicious smoothies to festive cookies and fun cocktails. That’s why we’ve enlisted our in-house kitchen geek Nicole to share her cooking tips every week: seasonal ingredients, nifty tools, and must-try recipes.
Skip the egg salad sandwich and try deviled eggs kicked up with capers and pimentón, a smoky Spanish paprika.
If you’re like me, you dream about decorating fanciful Easter eggs for months leading up to the holiday weekend, but then hesitate when it comes time to dye. After all, you can only take so many egg salad sandwiches once your pastel oeuvre has outworn its welcome.
But never fear. I’ve got plenty of ideas for ways to use these leftover tokens of spring—without subjecting yourself to a week’s worth of egg salad sandwiches for breakfast, lunch and dinner. Click through for five tasty recipes that you’ll use long after Easter.
1. Diced with Veggie Hash over Toast
If you have an extra 10 minutes in the morning, dice up a hardboiled egg along with some yellow squash, zucchini, and red onions. Sautée in a small amount of oil until heated through, and spoon over toast. For an extra treat, melt cheese on the toast first.
2. Sliced on a Breakfast Tartine
Toast a slice of fresh bread and spread on a thin layer of cream cheese or goat cheese. Add sliced hardboiled egg, lox and capers, or toppings of your choice on top for your own French-inspired open-faced sandwich.
3. Top Your Lunch Salad
Sliced or crumbled hardboiled eggs are an awesome way to add some protein to your baby greens. Major bonus, they keep your energy up through any afternoon lulls.
4. Scotch Egg
Traditionally, this is a hardboiled egg covered in a thin layer of sausage meat, which is then egged, breaded, and fried until the meat is cooked through. Think of them as large stuffed meatballs. For a healthier option, I like to use lean turkey meat and bake them in the oven. They make a fantastic dinner when paired with a simple side salad.
5. Deviled Egg Dinner Party
Too many hardboiled eggs to handle yourself? Call in reinforcements! Deviled eggs are a snap to make. Simply slice in half, scoop out all of the yolks, mix with mayo and paprika, and refill the egg halves with your mix to serve. You can also add capers, caviar, ham or even some sriracha for spice.
Need more recipe ideas to get you through your cooking rut? Here’s even more food for thought from the Birchbox Test Kitchen.