Hard-Boiled Eggs - Safety and Salads

Just as April showers bring May flowers, so do the hard-boiled eggs that arrive via Passover seder or an Easter egg hunt bring us, well, a lot of hard-boiled eggs. What to do with them all?

Many of those who celebrate Easter open a lunch box the first Monday thereafter to be confronted with a big scoop of egg salad. And while that's always an option -- as is the Cobb Salad that centers many an April luncheon -- there are recipes out there beyond the standards. So hide your eggs and eat them too.

First, though, safety is critical. According to the USDA, Easter eggs are safe to eat after the hunt provided you follow a few basic guidelines: Use food-safe coloring to dye the eggs and refrigerate them within two hours of boiling them. Boiling an egg removes a protective coating that occurs naturally on the shell, which leaves the shell vulnerable to bacteria. After the hunt, discard any eggs whose shells have cracked or that nestled in a bacteria-friendly environment such as dirt, hay or anywhere accessible to pets. Don't keep hard-boiled eggs away from the fridge for longer than two hours and use them within seven days of boiling them.

Beyond the jump is a delicious recipe for using those safely-handled eggs. (Hint: It's a salad, but it's not egg salad).

Frisée aux lardons is as central to a French bistro's menu as French toast (which isn't actually French) is to that of an American diner. In this version, the traditional poached egg tucked among spiky frisée and caramelized shallots is replaced by diced boiled egg. Frisée is a bitter green available in most supermarkets; however, if you can't find it, try making this dish with fresh butter lettuce. Serve salad with a warm baguette if desired.

Frisée Aux Lardons

Serves 4

For the dressing

1/2 pound bacon (use strip or slab)

1/4 cup plus one tablespoon extra-virgin olive oil

2 shallots, minced

3 tablespoons sherry vinegar

For the salad

Four to six heads frisée

Four hard-boiled eggs (have an extra on hand)

Kosher or sea salt

Freshly ground black pepper

Approximately 2 teaspoons herbes des provences

1. If using strip bacon, cut it into matchsticks. If using slab, cut into lardons (1/2-inch cubes).

2. Heat one tablespoon olive oil in a saute pan until shimmering. Add the bacon and cook over medium heat until browned, about ten minutes.

3. Meanwhile, snap the leaves off of the frisee, leaving a hard core to discard. Rinse the frisée and toss or spin dry.

4. Peel, rinse and pat eggs dry. Inspect for evidence of contamination; discard unsafe eggs. Use a thin, sharp knife to halve each egg vertically from top to bottom. Scoop out the yolk and set aside (use in the salad if you wish). Slice each egg half top to bottom into strips, and then slice across the strips to create dice.

5. Once the bacon has browned, remove with a slotted spoon to a double layer of paper towels to drain. Add the shallots to the fat in the pan and saute until the shallots are translucent and give off their aroma. Turn off the heat and, keeping your face clear to avoid the fumes, add one tablespoon of the vinegar to the pan. It will burn off almost instantly. Add the remaining two tablespoons of vinegar and, working quickly, use a wooden spoon to scrape off the browned bits on the bottom of the pan.

6. Return the bacon to the pan and stir to incorporate. Add the remaining 1/4 cup olive oil; whisk to emulsify. The dressing will be heavy.

7. Divide the frisée among four serving bowls and sprinkle with salt, freshly ground black pepper, and herbes des provence. Sprinkle chopped egg whites (and yolks, if desired) over the frisee. Spoon warm dressing over salads and serve immediately.