Another Easter has come and gone. This means time spent with family and friends, backyard egg-hunting, and delicious food.
It also means leftovers. Lots and lots of leftovers.
So what can you do with all those eggs or that leftover ham? Here are a couple of great (and healthy) ideas…
(from Ellie Krieger)
1 dozen hard-boiled eggs
2/3 cup silken tofu, drained
1 tbsp mayonnaise
1 tbsp Dijon mustard
½ tsp hot sauce
1-2 tsp prepared horseradish
2 tbsp chives, chopped
freshly ground black pepper
¼ tsp paprika
Peel the eggs and slice in half lengthwise. Scoop out the yolks and discard 6 of them or save for another use. Set aside the whites.
Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish and chives. Season with salt and pepper.
Spoon the mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika.
Green Eggs and Ham Frittata
8 large eggs
1½ tsp dried dill
¼ tsp salt
¼ tsp freshly ground pepper
2 tbsp extra-virgin olive oil
2 leeks, white and light green parts only, diced
1 5-ounce bag baby spinach, chopped
½ cup diced ham
½ cup shredded havarti or Muenster cheese
Position rack in upper third of oven; preheat to 450°F.
Whisk eggs, dill, salt and pepper in a medium bowl. Heat oil in a large ovenproof nonstick skillet over medium heat. Add leeks; cook, stirring, until softened, about 4 minutes. Add spinach and ham; cook, stirring, until the spinach is wilted, about 1 minute.
Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata so uncooked egg can flow underneath, until the bottom is light golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan to the oven and bake until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.