While there’s no question that eggs make an easy, hearty brunch dish, executing them for a crowd can be difficult. Who wants to poach or fry dozens of eggs while entertaining? The solution? The frittata.
It’s the day after Easter, which means yesterday’s bounty of pastel-colored eggs becomes this week’s leftover food challenge. Chances are, you’ve got at least half a dozen of them stocked away in your refrigerator — and time is of the essence, since hard-cooking removes an egg’s natural coating, making it easier for bacteria to enter through the shell’s pores. In fact, we recommend that hard-cooked eggs should be refrigerated no longer than one week. Here are a few simple, big-batch recipes to help you use them up quickly.
Hard-boiled eggs join forces with in-season asparagus in this comforting spring casserole that’s ready in under an hour. Top it off with simple Cheddar sauce and a saltine-crumb topping.
If you celebrate Easter (or, hey, even if you don’t), you might find yourself with a wealth of hard-boiled eggs in your fridge this month — and one of the most-delicious ways to eat them is to “devil” ’em. Of course, we love the classic recipe, but these recipes change things up a bit — in a very good way.
Deviled Eggs with Candied Bacon (above)
Kelsey Nixon tops her eggs with everyone’s favorite garnish and suddenly they’re even more irresistible than ever.
Where there’s Easter, there are eggs, right? If you find yourself with a refrigerator overflowing with hard-boiled eggs — pastel-colored or otherwise — ahead of Sunday’s holiday and don’t know what to do with them all, look no further than an easy-to-prep egg salad.
Instead of turning out a goopy, light-yellow mixture, this good-for-you recipe for Chunky Egg Salad (pictured above) promises next-level results with light, fresh flavors. The key to this recipe is slicing the eggs coarsely; instead of mashing them or finely dicing them, simply slice the hard-boiled eggs into sixths so the whites and yolks are still visible. When it comes to the dressing, keep it simple and classic with a cool, creamy combination of mayonnaise and whole-grain mustard. Fragrant dill adds a welcome bite of freshness, while crunchy celery delivers the texture you crave. To make the salad into a satisfying meal, serve it in sandwiches or feature it in a salad.
On their own, scrambled eggs can satisfy a craving for simple comfort food, and since they take just minutes to prepare, they’re often a go-to pick for speedy meals any time of day. But when you take just a bit more care about exactly how they’re scrambled and then dress them up just a bit, the results are anything but ordinary.
If holiday guests are lingering at your house this week — and surely looking for something to eat — stick with easy, speedy all-in-one meals to save you prep time in the kitchen, especially when it comes to breakfast. For morning meals and a hearty meat-free option any time of day, eggs are a go-to pick to deliver filling, protein-rich dishes. And, perhaps most importantly during the busy holiday season, they cook up in a flash.
For a next-level spin on the usual egg-and-toast plate, Food Network Kitchen chefs introduce the warm, slightly smoky flavor of curry in their quick-fix recipe for Baked Eggs with Curried Spinach, featured in Food Network Magazine. Just as you’d simmer eggs in marinara sauce for classic eggs in purgatory, this recipe comes together by cooking the eggs on a bed of spinach, curry sauce (the store-bought kind is A-OK) and red lentils, which deliver extra heft. A splash of heavy cream adds a luxurious richness to the dish, while warm naan bread offers welcome possibilities for dunking and soaking up the savory sauce. Though eggs may be traditionally thought of as a morning meal, keep this recipe on hand for fuss-free lunches or a lighter dinner too.
Buttery mashed potatoes and gravy; rich, cheesy casseroles; creamy pumpkin pies … there’s no shortage of indulgences come the holidays, and we haven’t even entered Christmas cookie season yet. While these decadent dishes are called for at this time of year, it’s no surprise that you may be craving a bit of balance in your meals. That’s where this healthy recipe comes in.
Ready to eat in only 25 quick minutes, Food Network Kitchen’s Garden Egg Salad is a better-for-you take on traditionally heavy egg salad. By swapping in low-fat mayonnaise and mixing in fresh celery and crunchy radishes, this mustard-laced salad features all of the textures and flavors you crave, but it’s not simply made lighter. Bonus: Opt for romaine lettuce leaves instead of the traditional bread when serving up this fuss-free lunch.
While eggs are likely part of your weekend brunch routine, there’s no reason these protein-packed beauties can’t make an appearance at during the week — at any time of day. They cook up in mere minutes and are hearty enough to keep you feeling full, which is why they’re often called upon to beef up meatless meals.
In Food Network Kitchen’s 25-minute recipe for Baked Eggs with Salsa Verde (pictured above), eggs are the centerpiece of the dish, which is a top-rated fan favorite. Think of this fuss-free meal as eggs in purgatory gone green; while the traditional dish features eggs baked in a spicy tomato sauce, this version lets a tomatillo-based salsa verde act as the sauce. Studded with garlic and jalapeno, this simple homemade sauce is blended until smooth, but the chefs in Food Network Kitchen advise, “If pressed for time, use a mild store-bought salsa, either red or green.” Once the eggs have cooked in the salsa, blanket them with Monterey Jack cheese for a gooey finish, and sprinkle with fragrant cilantro before serving.
No, the calendar hasn’t fast-forwarded to spring. Today, Nov. 2, is indeed National Deviled Egg Day, and while deviled eggs often take on a shining role come Easter, they’re also a go-to appetizer for that other holiday just around the corner: Thanksgiving.
Since they’re hearty and comforting, deviled eggs will surely please your hangry turkey day guests when they arrive, but they’re not so large that partygoers will fill up before the feast. No matter if you opt for the tried-and-true classic recipe or decide to dress up the traditional deviled egg, you’ll be able to do much of the prep for this starter ahead of time, which means you’ll have one less thing to focus on as mealtime inches closer.
Check out some of our favorite ideas below for egg-cellent deviled egg inspiration. Read more
Much like a pizza crust, a tortilla is a blank culinary canvas; there are hardly any rules for what you can and can’t stuff inside it or pile on top of it. While some of the most-classic approaches are the fan-favorite taco or fajita, how you put those together is up to you. When it comes to making meatless fajitas, beans are surely a go-to pick, but when you want to try something new, look to eggs to bulk up the meal.
Ready to eat in only 30 quick minutes, Food Network Magazine’s Cheesy Scrambled Egg Fajitas (pictured above) make for a hearty breakfast as well as a quick-fix dinner. Just like traditional fajitas, these feature tender sauteed peppers and onions, plus buttery scrambled eggs, which add welcome heft. Don’t forget to add a decadent bite with Monterey Jack or pepper Jack cheese as the eggs finish cooking — it will slowly melt within minutes. Fill warm tortillas with the fluffy eggs, plus the colorful veggies, then top with a quick-fix combination of creamy avocado, juicy tomatoes and a jalapeno for subtle heat.