Tag Archives: eggs

What to make with leftovers: quick, easy mini fritters

what to make with leftover chicken - mini fritters

I picked up this idea from food writer Mark Bittman: he calls them “tiny pancakes.” (Here’s his original recipe.) It was born out of wanting to make himself something quick to eat, and finding some leftover scallops on hand. Don’t worry; you don’t need scallops to make this! Just about any leftovers will do, and you could do this for breakfast, lunch or dinner. Or brunch. Or appetizers. Or a midnight snack.

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Eggs on avocado toast – easy, clean-eating breakfast or lunch!

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The moment I saw the photo on Pinterest of Simple Poached Egg and Avocado Toast at Pinch of Yum, I was hungry for this combo! But I thought it would be even better with a sprinkling of crispy bacon on top. Especially since I had some already-cooked bacon in the fridge. (Because of this: the best and easiest way to cook bacon.)
Better with bacon? Yep: I was right! The contrast of crispy whole-wheat toast, creamy mashed avocado, warm/runny egg yolk and crunchy bacon = heaven!
Poached eggs are a little challenging; her method makes them a bit simpler, but you could also just fry your eggs. My avocado was a bit too firm, so I added a bit of mayo to it. And then a dash of garlic salt, just cuz. Sprinkled on some fresh ground black pepper and a wee bit of thyme — totally optional, but pretty!
Now I wish I were going to be home for lunch tomorrow, because I am already hungry for it again!
Diet-friendly? Almost paleo (full-on paleo if you skip the bread); gluten free if you use gluten free bread for the toast; clean eating if the bacon passes muster; South Beach / low carb for maintenance level.

A dozen ways to use up leftover hard boiled eggs

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The Easter bunny’s long gone, the last of (or at least, you hope the last of) the plastic Easter grass has been vacuumed up, and you’ve got a bunch of hard boiled eggs in the fridge, taunting you. “What are you gonna do with us, huh? Deviled eggs? How original!”

Here’s a dozen ways to use up those little bum nuts (as the Aussies call them). And yeah, we’ll start with the common deviled egg, but things get creative — and maybe just a little weird — as we progress through the list.

Cookies made with hard boiled eggs, anyone?

(The first one on the list is a 2015 update…)

Bacon Deviled Eggs – with sriracha and avocado!

Bacon fat in the yolk mixture? Pure paleo genius!

I first made these for my husband, because he hates traditional deviled eggs (the mustard, mostly) and LOVES bacon. I subbed 2 teaspoons of sriracha for the Frank’s. Once I tasted them, I made another batch for me with far less hot sauce (I’m a spice wimp), but a little bit of mustard. Either way, this will get made again in our house!
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If you’re going to start with deviled eggs, you might as well start with a classic: here are Martha Stewart’s creamy deviled eggs.

I do love deviled eggs, and I don’t usually like to mess with the classic recipe. This variation is tempting me, though: deviled eggs with cream cheese and green onions, from Life’s Ambrosia.

Salad is another great use for leftover hard boiled eggs. Of course you can add them to caesar salad, potato salad, or tuna salad. Here are a few more variations.

Spinach salad with ham and egg, from Martha Stewart

My very own bacon and egg salad with creamy balsamic dressing.

Simple salad Nicoise lettuce cups, also from Real Simple.

Pioneer Woman shares her recipe for avocado egg salad.

How about a sliced egg sandwich with herbed mayo? Via RealSimple.

The Low Carb Diner took Grandma’s potato salad and remade it into cauliflower salad.

How about asparagus (another spring classic) with Greek yogurt, from A Couple Cooks.

These look intriguing: Chinese tea eggs, from Asian Supper.

And as promised: chocolate chip cookies made with hard boiled eggs, from The Girl Who Ate Everything.

Chocolate chip cookies not your thing? How about these Norwegian sugar cookies, via Rachel Ruff of the Denver Cooking Examiner. Yep, they’re made with hard boiled eggs, too!

Chicken club salad with creamy balsamic vinaigrette

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Working from home has its perks and its challenges.

One of the perks is making yourself lunch every day.

One of the challenges is making yourself lunch every day.

For me, answering “What’s for lunch?” usually starts with a peek in the fridge to see what protein options I have on hand. With the weather warming up, I feel like a salad pretty much every day, but it’s got to have some protein.

On this particular day, I had a bit of roasted chicken, but just a small portion; not enough to make even one serving of orange-cranberry chicken salad.

So what else was in there for protein? Some fully-cooked bacon. I’m okay with using bacon as a flavor accent, but it’s not really healthy enough to be the main protein in a meal, IMHO. Hard boiled egg would round things out nicely. Now we’ve got a chicken club salad!

So I grabbed a few eggs and boiled them. It just takes a few minutes, and ever since I got this handy little egg timer, my hard boiled eggs come out perfect every time. The product description says it best:

 Simply add the egg timer in with your eggs and boil… There’s an easy-to-read scale within the timer. During the course of boiling, the timer changes colors, from red to purple, starting from the outside edge and moving to the center. When the color change reaches your desired spot on the scale, the eggs are cooked accordingly.”

So although I just wanted one egg for my salad, I make a couple extra for deviled eggs, tomorrow’s lunch, or who knows what. While the eggs were boiling, I fried up some of the bacon. Since it’s fully cooked, that’s not really necessary, but I like it crispy.

I chopped up some romaine, and sliced a little red onion very thin. Then, to whip up the dressing.

This is based on a super-simple dressing recipe I learned from a friend…

Dressing option 1:

1-2-3 Dressing

1 part sugar (or maple syrup or honey)
2 parts balsamic vinegar
3 parts olive oil

You just combine those in a jar and shake them up. Easy-peasy, right?

But there are two things I don’t like about that. First of all, it’s got sugar. And although you can sub another sweetener, I’ve found that sweetener-based dressings don’t cling to the greens like the sugar-based version does.

Also, it tends to separate easily. So here’s my solution:

Dressing option 2:

Creamy Balsamic Vinaigrette

2 packets Splenda (or sweetener of your choice equiv. to 4 t. sugar)
2 T. balsamic vinegar
2 T. mayo
2 T. olive oil

Put the sweetener and the vinegar in a small jar. Swirl it around until the sweetener is mostly dissolved.

Then add in the mayo and shake it up well, until no more white flecks can be seen on the inside of the jar. Then add the olive oil and shake again.

This makes enough for the generous dressing of one good-sized salad, or two smaller ones.

The addition of the mayo helps both with making the dressing cling to the salad, and keeping it from separating.

So, by this time, your eggs should be done. Rinse them with cold water for a minute or so, then shake the pan so the eggs smack against each other, to crack the shells. Then remove the shells, and slice up as many as you want for your salad.

Assembly time: romaine, chicken, egg slices, bacon, sliced onion. I wasn’t in a cheese mood on this particular day, but you could certainly add feta, bleu, Swiss, or shredded cheddar to this. Then drizzle dressing over the top and toss lightly.

Chicken club salad, with bacon and hard-boiled eggs

There you have it: a fresh, healthy, delicious salad, in less time than it would take you to drive to a bistro and read the menu!

I call that a perk.

You might also like:
30-second Caesar salad
Ginger-peanut salad dressing
Make-ahead Tex-Mex salad