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Devilishly Good Eggs
Make Use of What the Easter Bunny Leaves Behind!
By Donna Smith
After the Easter Bunny goes hippity hoppity through your house, it's a good bet you'll be left with lots of hard-boiled eggs to contend with. In years past, the beautifully decorated eggs would just sit in my refrigerator until they were no longer safe to eat; then I would throw them away.
Now I can't wait to get my hands on all those hard-boiled eggs and make several varieties of deviled eggs. Not only are they simple to make and filled with protein, but they also can be made to fit whatever food you're craving at the time!
1 dozen hard-boiled eggs
1/2 cup low-fat mayonnaise
2 tablespoons minced onion
2 teaspoons yellow mustard
2 teaspoons sweet pickle relish
Salt and pepper to taste
Cut the eggs in half and put yolks in a large bowl. Mash yolks with a fork. To the yolks add the mayonnaise, onion, mustard, pickle relish, salt and pepper. Mix well. Stuff the filling inside the egg white. Cover and refrigerate until ready to serve. Sprinkle with a little paprika, if desired, before serving.
1 dozen hard-boiled eggs
1/2 of a 10-ounce box of frozen chopped spinach, thawed and squeezed dry
1/4 cup mayonnaise
2 1/2 tablespoons apple cider vinegar
2 tablespoons margarine, softened
1 tablespoon sugar
5 to 6 slices bacon, cooked crisp and crumbled
Salt and pepper to taste
Cut the eggs in half and put yolks in a large bowl. Mash yolks with a fork. To the yolks add the spinach, mayonnaise, vinegar, margarine, sugar, salt and pepper. Mix well. Stir in bacon. Stuff the filling inside the egg white. Cover and refrigerate until ready to serve.
1 dozen hard-boiled eggs
4 tablespoons prepared pesto
5 to 6 tablespoons mayonnaise
Flat-leaf parsley leaves
Cut the eggs in half and put yolks in a large bowl. Mash yolks with a fork. To the yolks add the pesto and mayonnaise. Stuff the filling inside the egg white. Garnish with the flat-leaf parsley. Cover and refrigerate until ready to serve.
1 dozen hard-boiled eggs
1/2 cup finely grated cheddar cheese
1/4 cup low-fat mayonnaise
2 to 4 tablespoons sour cream
1 tablespoon chopped, fresh cilantro
1/4 cup of your favorite salsa
Salt and pepper to taste
Cut the eggs in half and put yolks in a large bowl. Mash the yolks with a fork. To the yolks add the cheddar cheese, mayonnaise, cilantro and salsa. Add the sour cream, 1 tablespoon at a time, until you reach the desired consistency. Season with salt and pepper. Stuff the filling inside the egg white. Cover and refrigerate until ready to serve.
1 dozen hard-boiled eggs
2 cups cooked broccoli florets, chilled
1/4 cup sour cream
1 tablespoon minced onion
1 to 3 tablespoons mayonnaise
Juice from one small lemon
1/2 teaspoon chili powder
Cut eggs in half and put yolks in a large bowl. Mash the yolks with a fork. Set aside.
Mash the broccoli with a fork to break up. To the broccoli add the mashed egg yolks, sour cream, onion, lemon juice and enough mayonnaise to make a smooth filling. Stir well. Stuff the filling inside the egg white. Cover and refrigerate until ready to serve.
1 dozen hard-boiled eggs
1/2 cup low-fat mayonnaise
1/2 pound small shrimp, cooked and chopped into small pieces
1/4 cup chopped green onions
1 1/2 tablespoons dried dill
1 1/2 tablespoons lime juice
4 teaspoons Dijon mustard
Salt and pepper to taste
Cut eggs in half and put yolks in a large bowl. Mash the yolks with a fork. To the yolks add the mayonnaise, shrimp, green onions, dill, lime juice, mustard, salt and pepper. Stir well. Stuff the filling inside the egg white. Cover and refrigerate until ready to serve.
1 dozen hard-boiled eggs
1/2 cup plain yogurt
2 tablespoons minced green onion
2 teaspoons lemon juice
2 teaspoons yellow mustard
3 teaspoons fresh, chopped chives
Salt and pepper to taste
Cut eggs in half and put yolks in a large bowl. Mash the yolks with a fork. To the yolks add the yogurt, green onions, lemon juice, mustard, chives, salt and pepper. Stir well. Stuff the filling inside the egg white. Cover and refrigerate until ready to serve.
