Whatever Easter means for you and your family traditions, hard-boiled painted eggs are probably going to make an appearance. They are colorful and fun to create, but tend to get pushed to the back of the refrigerator once the day’s celebrations are over(at least that’s what happened in my house).
This year try one (or all) of these yummy recipes to ensure that those colored eggs get gobbled down. And don’t forget to read up on our natural food dyes,to ensure the healthiest day-after-Easter treat.
Deviled Eggs, with Bacon: This is such a yummy twist to the classic deviled egg recipe.
2-3 pieces of bacon (fried till crispy), 1-2 chives (thinly sliced), 6 hard boiled eggs, 2 tablespoons mayonnaise, 1 and 1/2 teaspoons spicy brown mustard, 1/2 teaspoon lemon juice, 1/2 teaspoon paprika.
Slice the eggs in half the long way and remove the yolk, being careful not to break the white. Whip the ingredients and the yolks with an electric mixer till light and fluffy. Fill the whites with the yolk mixture. Top with crumbled bacon and thinly sliced chives.
Classic Deviled Eggs: This classic picnic snack is the perfect treat for a post-holiday smorgasbord.
6 hard boiled eggs, 1/4 cup of mayonnaise, 1 teaspoon white wine vinegar, 1 teaspoon yellow mustard, 1/8 teaspoon salt, pinch of black pepper, paprika (for garnish)
Slice the eggs in half the long way and remove the yolk, being careful not to break the white. Whip the ingredients and the yolks with an electric mixer till light and fluffy. Fill the whites with the yolk mixture. Sprinkle or dust with paprika for garnish.
Egg Salad: This simple salad is packed with protein and great for an in-a-pinch lunch.
4 hard boiled eggs (chopped), 2 tablespoons of mayonnaise, 2 stalks of celery (chopped), 1/2 small onion (chopped), 1 teaspoon yellow mustard, salt and pepper to taste
Chop and mix ingredients. Serve on toasted bread or salad greens. Optional: Remove the mustard and add a teaspoon of curry.
Chef’s Salad: This classic salad is a great lunch or dinner. Like any salad it’s great to experiment and add different variations of ingredients, depending on what you have on hand. It also uses up some of that leftover Easter ham.
1 head of Romaine lettuce, 2-3 carrots (peeled and chopped), 1 cucumber (sliced), Ham (sliced into bite-sized pieces), Parmesan Cheese (thinly sliced), 2-3 hard boiled eggs (sliced length-wise), 1/2 small red onion (diced)
Combine all ingredients and serve with your favorite dressing.