Make use of Easter eggs in pasta, salad and cookies

Traditionally, painted eggs were given during Easter to celebrate spring because they signify rebirth and fertility. We continue the tradition today with egg dyeing. What will become of these one-of-a-kind pieces of art when the egg hunts are over? Many of us will turn them into egg salad sandwiches for the rest of the week.

If you’re open to doing more, here are recipes that will give new life to your Easter eggs.

ORECCHIETTE CARBONARA

1/2 pound dried orecchiette pasta, or any short pasta like penne
1/4 cup finely chopped pancetta
1 cup frozen green peas
2 tablespoons light cream cheese
1 tablespoon fresh lemon juice
1 cup shaved Parmigiano-Reggiano cheese, divided
3 large eggs, hard-boiled and coarsely chopped
Lemon zest to garnish (optional)

Over high heat, bring large pot of salted water to a boil. Add pasta and cook until just tender, about 10 to 12 minutes. Drain pasta, reserving 1 cup of cooking water. Set aside.

In large skillet over medium heat, cook pancetta until crisp and browned, about 7 minutes. Drain fat, add peas; heat until warmed through. Add cooked pasta, cream cheese, lemon juice and 1/4 cup of reserved pasta water; toss to coat.

Stir in 3/4 cup of cheese; add more pasta water as needed.

Transfer pasta to serving bowl. Garnish with chopped eggs, remaining cheese and lemon zest, if using. Serves 3.

Approximate nutritional information, per serving: 570 calories, 21 g fat, 10 g saturated fat, 230 mg cholesterol, 800 mg sodium, 64 g carbohydrate, 4 g fiber, 7 g sugar, 33 g protein

CURRIED EGG SALAD ON TOAST

1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon champagne vinegar (available at most supermarkets)
1 teaspoon curry powder
Salt and pepper, to taste
2 teaspoons fresh lemon juice
1/2 cup minced celery
1/4 cup minced Maui onion
6 large eggs, hard-boiled and coarsely chopped
6 pumpernickel bread slices, toasted and sliced on the diagonal
1 cup watercress, leaves only

In small bowl, combine mayonnaise with mustard, vinegar, curry powder, salt, pepper and lemon juice, whisking until smooth.

Fold in celery, onions and eggs. Cover and chill until ready to serve. Divide egg salad mixture among toasted bread pieces. Top with watercress. Serves 6.

Approximate nutritional information, per serving: 300 calories, 20 g fat, 3.5 g saturated fat, 200 mg cholesterol, 500 mg sodium, 18 g carbohydrate, 2 g fiber, 1 g sugar, 10 g protein

DOUBLE CHOCOLATE HARD-BOILED EGG COOKIES

2-3/4 cups all-purpose flour
1 cup unsalted butter, cold, cubed
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sugar
3/4 cup packed light brown sugar
2 hard-boiled eggs, finely chopped
1-1/2 teaspoons vanilla
1/4 cup regular sour cream
2 cups good quality semi-sweet chocolate chips

Heat oven to 350 degrees. Line baking sheets with parchment paper.

In food processor, pulse flour and butter until coarse and mealy. Add salt and baking soda; pulse again to mix. Add both sugars and eggs; pulse until mealy. Add vanilla and sour cream; pulse to mix.

Transfer to mixing bowl; stir in chocolate.

Shape dough into 30 balls. Dough will be quite dry but should stick together easily when you form the balls by hand. Place dough balls on baking sheets; bake 13 to 15 minutes or until puffy but soft. Cool 3 to 5 minutes; transfer to cooling rack.

Cool completely before eating. Makes 30 cookies.

Approximate nutritional information, per cookie with walnuts: 220 calories, 12 g fat, 7 g saturated fat, 30 mg cholesterol, 100 mg sodium, 28 g carbohydrate, 2 g fiber, 17 g sugar, 3 g protein

More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.