SECRETS SERVED: Egg-Cellent Ideas

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Lois White from the Iowa Egg Council offers several different recipes you can do with your left over hard boiled eggs from your Easter egg hunts.

Click for several other Egg Council Recipes.

Scalloped Eggs and Ham Casserole

6 hard-boiled eggs, peeled and sliced

1 cup chopped cooked ham (6 ounces)

¼ cup chopped red bell pepper

2 cups jarred alfredo sauce

1 tablespoon butter

1/3 cup panko (Japanese-style bread crumbs)

1/3 cup finely shredded Parmesan cheese

Chopped fresh Italian parsley

Preheat oven to 400°F. Lightly grease a 1-quart casserole. Layer half of the

eggs, ham, and red peppers in casserole. Top with 1 cup of the alfredo sauce.

Repeat layers.

In a medium saucepan melt butter. Stir in panko and cheese. Evenly sprinkle over egg mixture in dish. Bake, uncovered, about 20 minutes or until bubbly and top is golden. If desired, sprinkle with parsley.

Makes 6 servings.


Egg-cellent BLT Sandwiches

¼ cup light cream cheese

¼ cup light mayonnaise

2 teaspoons sundried tomato pesto

2 teaspoons herbed pesto

8 slices whole wheat bread, toasted

4 large slices Bibb or iceberg lettuce

2 medium tomatoes, sliced

8 slices apple-smoked bacon, crisp-cooked, drained, and halved

4 large hard-boiled eggs, peeled and sliced

Sea salt

Ground black pepper

In a small mixing bowl beat together cream cheese, mayonnaise and pestos. Spread pesto mixture on four of the bread slices. Layer four of the bread slices with lettuce, tomato, bacon and sliced eggs. Season with salt and pepper. Spread remaining four bread slices with pesto mixture; place on sandwiches, spread sides down.

Makes 4 servings.