Growing up in a Vietnamese-Catholic family meant that Easter signaled the end of Lent, going to church and returning home for a big meal of homemade Viet fare. My mom let me dye eggs when I was young so I could experience the American tradition but she never really took to the idea. Eggs were a versatile food to her so why commit yourself to cooking all your eggs by one method?
My siblings thought I was cute for dyeing them but they were too old to get into it much. I am the youngest in a line-up of five. My father was a soft-boiled egg kind of man. To him, boiled eggs were destined to be simmered with fatty pork, caramel sauce, and coconut juice for thit heo kho trung, a southern Viet classic.
But frankly, a kid can eat so many deviled eggs. Inevitably I’d ask my mom to make salade Russe, a Russian potato, carrot and egg salad colored magenta by boiled beets. She boiled all the vegetables and let me peel and cut them. Eggs were usually part of the tangy rich mixture and I already had them. (Convenient!)
By making the potato salad with the hard-boiled eggs, the rest of the Easter eggs were used. It’s not like I tricked my family into participating in my Easter egg activities. They just needed to see them in a different light. That’s the beauty of repurposing leftovers.
For your hard-boiled egg and Easter pleasure, here are some recipes and tips:
- Deviled eggs and Kewpie Mayonnaise (An instant feel-good food)
- North Indian Egg Curry (Anda Masala)
- Impromptu potato salad (similar to the salade Russe I grew up with)
- Deviled egg tips (how to keep the yolk centered!)
- Perfectly peeled boiled eggs (video tip)
- Hard-boiled egg tips