ORLANDO, Fla. – Decorating Easter eggs is a tradition for many families. Then so are “ho-hum” egg salad sandwiches the day after brunch.

So we ventured out to the Caribe Royale in Orlando to re-imagine the hardboiled egg with these two recipes, courtesy of Executive Chef David Hackett:

BLT Egg

4ea.- Hard Boiled Eggs (cook for 12min.)

4ea. - Cherry Tomato

2 strips - Cooked and Chopped Applewood Smoked Bacon

2 tsp. -Finely Chopped Basil

3 tsp. - Mayonnaise

2 tbsp. - Micro Greens

Salt & Pepper to taste

Method:

·         After the eggs have been hard boiled, remove the shell and cut the ends off so the eggs can stand without rolling over.

·         Remove the cooked yolks – discard or eat

·         Cook the bacon until crispy, remove and chop fine.

·         Cut the top of the cherry tomato off and remove the seeds and fill with the chopped bacon.

·         Mix the basil and mayonnaise together and set aside.

·         Place some basil aioli in the inverted egg, then place the bacon stuffed cherry tomato where the yolk was and top with micro greens.

Smoked Salmon Egg

4ea. - Hard Boiled Eggs (cook for 12min.)

2oz. -Cream Cheese

1 tsp - Fresh Dill Fine

4ea. - English Cucumber, cut 1/8” slice and seed removed

4oz. - Sliced Smoked Salmon

8ea. - Sprigs of chives cut 1 ½” in length

2oz. - Salmon Roe

2oz. - Toasted Panko breadcrumbs

Salt and pepper to taste

Method:

·         After the eggs have been hard boiled, remove the shell and cut the ends off so the egg can stand without rolling over.

·         Remove the cooked yolks – discard or eat

·         Soften the cream cheese and add the chopped dill, pinch of salt & pepper

·         Spread a small amount of the cream cheese on the bottom of the egg and dip that into the toasted panko breadcrumbs.

·         Add additional dill cream cheese inside the egg where the yolk was (you decide amount)

·         Top egg with English cucumber slice

·         Top the cucumber with sliced smoked salmon

·         Top the smoked salmon with salmon roe and chives

Perfect Hard-Boiled Eggs

·         It is best to use 1- to 2-week-old eggs, this will make them easier to peel.

·         Fill a sauce pot with water, enough to cover the eggs with two inches of water, the more eggs the more water.

·         Add 1 tsp of salt per 3 eggs to the water, this will help with cracking and make peeling easier.

·         Heat to pot of water on high heat to a full boil.

·         Once the water is boiling place your eggs into the water using a slotted spoon. (Make sure not to drop them in but place them into the water).

·         Allow the eggs to boil for 12 minutes and remove them from the boiling water and place them in an ice bath for 8 to 10 minutes.

·         Peel and enjoy

Note: If the eggs are fresh steam then instead for 13 to 14 minutes and chill them in ice water for 8 to 10 min.