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What about all those EGGS?

Article Excerpt
Byline: Randi Bjornstad The Register-Guard

Good news for those who worry about cholesterol while heaps of lovely colored eggs take up space in the refrigerator.

Now that scientists and nutritionists have restored the reputation of eggs as healthful and nutritious for most people, the destination of all those leftover Easter orbs could well be on the table instead of in the compost bin.

Rather than getting sick from eating too many post-holiday eggs, the greater problem now may be getting sick of them for lack of serving ideas.

Hard-cooked eggs, egg salad and deviled eggs may be tasty occasionally, but the idea of devouring enough of them to keep up with the artistic flair of kids intent on dyeing an egg to match every hue in the spectrum can be daunting.

There is a solution. A survey of cookbooks - and of course a bit of searching on the Internet - turns up an abundance of recipes for using hard-cooked eggs, beyond the usual standbys.

Curried eggs served over broccoli, asparagus with dressing and a "mimosa" of egg, parsley and chives or an avocado-and-egg pate, for example, offer some relief from the usual approach of camouflaging hard-cooked eggs with mayonnaise and mustard.

OK, so there's also one recipe for "stuffed" eggs, but this one's a gourmet delight from Italian kitchens, using healthful olive oil instead of mayo, and adding capers, tarragon and tuna.

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