Sunday, March 23, 2008
All those Easter Eggs - Now What?
I hope everyone enjoyed the Easter holiday. Now, it's time to find interesting ways to use all those lovely hard boiled eggs that you had such a great time decorating with the wee ones. Here are two easy and delicious ways to get the family to eat them up!
Quick and Easy Deviled Eggs
6 peeled hard boiled eggs
1/4 cup bottled Thousand Island Dressing
sliced black olives
julienned pimento strips
Cut each egg in half vertically, and remove yolk, using a teaspoon. Place yolks in medium bowl and mash, arrange whites on platter. Add Thousand Island Dressing to yolks, and mix well. Spoon egg yolk mixture into center of whites, mounding well. Place one pimento strip and one sliced olive on top. Makes 12.
**You may increase or decrease the amount of Thousand Island dressing, for a drier, or moister filling.
Egg and Olive Salad
6 peeled hard boiled eggs, coarsely chopped
1 cup pitted Kalamata olives, coarsely chopped
1/4 cup roasted red peepers (drain all juices if using canned or bottled peppers)
1 tsp sea salt
1/2 tsp coasely ground fresh black pepper
1 cup mayonnaise
1/2 tsp celery seed
Combine all ingredients in bowl, and refrigerate for at least one hour to allow flavors to meld. Spread on bread of your choice as a sandwich, or serve with herbed crackers.