Leftover Easter Eggs? Here's a Recipe That Your Family Will Love!
The Easter egg: Symbol of Christ's Resurrection, symbol of new life. The colorful ovoids bring smiles to children's faces when they're discovered in the back yard or under the sofa on Easter morning. Nestled in plastic grass, surrounded by chocolate bunnies and marshmallow chicks, they're the perfect centerpiece for your holiday table.
But when the Easter celebration is over, what are you going to do with all of those hard-boiled eggs? I mean, how much egg salad can one family eat?
I have a suggestion! Why not dress six or seven of them up in a pie?
I only entered a cooking contest once, and my entry was this beautiful Creamed Eggs in Salmon Crust. And I won! My recipe was featured in Better Homes and Gardens, and I received a small check, an annual subscription to the magazine, and six copies of the recipe to share with my friends. I served Creamed Eggs and Salmon Crust to my own family—especially in the week after Easter.
* * * * * * *
Creamed Eggs in Salmon Crust
- 1 can (16 oz.) canned salmon
- 1 slice bread
- 1 egg
- 4 or 5 medium mushrooms, sliced and lightly sauteed in butter
- 1 can (10 ¾ oz.) condensed cream of mushroom soup
- ½ cup light cream (use skim milk, if preferred—it still works!)
- 1 tsp. Worcestershire sauce
- 6 or 7 hardboiled eggs, sliced
Preheat oven to 350º.
In medium bowl, prepare salmon crust:
- Drain and reserve liquid from canned salmon, then flake salmon
- Place slice of bread in a blender and process until fine crumbs (or tear into small pieces)
- Add bread crumbs and egg to salmon; mix well.
- Press salmon mixture into bottom and sides of 8-inch pie plate.
- Bake 15 minutes in preheated 350º oven.
Meanwhile, prepare Creamed Egg filling:
- In a microwave-safe bowl, combine mushroom soup, cream, reserved salmon liquid, sauteed mushrooms and Worcestershire sauce. Mix well, and microwave until warm (about 45 seconds)
- Add egg slices, reserving a few for garnish
When salmon crust is light brown, remove from oven and pour creamed mixture into middle. Garnish with reserved egg slices and parsley.