Seasonal Recipe Spotlight: Eggs

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Egg overload? Has it set in by now, with Easter around the corner? Well, we love eggs and couldn't resist dropping in a few more recipes here to help you find just the right ones to make this weekend.

There's colored Easter eggs for grownups, like Ann's Pickled Red Beet Eggs and the marbled Tea Eggs we wrote about earlier this week.

There's deviled eggs in a dizzying array of forms and varieties - ones with capers and tarragon, with wasabi, curry, radishes, chives and thyme, and sour cream, lemon and herbs.

And then there are different, more creative things you can do with them, like deep-fried boiled eggs (aka son-in-law eggs). You could make a brunch spinach pizza with eggs on top.

You can make extra-big duck eggs or extra-small quail eggs. Try these sweet soy-infused quail eggs.

Or you can go with the classics, like our favorite: toast soldiers and softboiled egg. And don't forget about Eggs Benedict and Eggs in Ham...

Happy egg-eating!

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.