All They're Cracked Up To Be....

Easter is still a couple of days away and as usual most of us will be coloring way too many hard boiled eggs much to the dismay of all those poor tired hens.
I do not know about you but when Easter has come and gone I do not find myself with an overload of excess candy, instead I feel like I am buried under a pile of colored hard boiled eggs. You hardly ever hear anyone talk about what to do with all those eggs. I can only sprinkle salt on so many and eat as is for so long. Sure there is always egg salad but even that can grow tiresome, so what to do with all those eggs? Well, here are a couple suggestions that might help crack this case!

Pickled Eggs and Onions

1 tsp. prepared mustard

3/4 c. water

1 tbsp. salt

1 med. onion, sliced in rings

1 1/4 c. cider vinegar

1/2 c. sugar

1 tsp. pickling spice

12 hard boiled eggs, peeled

In small saucepan blend mustard with 1/4 cup vinegar. Add remaining 1 cup vinegar and remaining ingredients except eggs. Simmer uncovered 5 minutes or until sugar is dissolved and onions are crisp and tender. Pour over eggs, cover and refrigerate overnight.

Hard Cooked Egg Casserole

1 1/2 doz. hard cooked eggs, sliced

1/2 lb. bacon

1/4 c. butter

1/4 c. flour

1 c. light cream

1 c. milk

1 lb. grated sharp Cheddar cheese

1/2 tsp. salt

Dash pepper

1 clove garlic, crushed

1/4 tsp. thyme

1/4 tsp. marjoram

1/4 tsp. basil

1/4 c. chopped parsley

1 1/2 to 2 c. buttered bread crumbs

Fry the bacon until crisp. Drain and crumble. Make cream sauce using butter, flour, cream and milk. Add the cheese and stir until cheese is melted. Season with salt, pepper, garlic, and other herbs. Pour some of the sauce in a greased 3 quart baking dish. Add a layer of egg slices, then bacon and more cream sauce. Continue until ingredients are used up, ending with sauce. Sprinkle with bread crumbs. Bake at 350 degrees for 20 minutes until bubbly and browned.