Hard boiled eggs often take centeral interesting stage during Easter celebrations. Easter bunnies are probably hopping around your home garden hiding all those colorful eggs for the children, who are very excited for those colorful hard boiled eggs hunt in the early morning of Easter.
However, after the Easter Bunny has got his way home, he was probably looking for ways to use them after Easter. Well, you can just eat them with salt, or check out some few simple recipes, yet delicious, ways to work those eggs out of the Easter basket and onto the table.
Deviled Eggs:
Ingredients:
12 eggs, hard-boiled
1 cup Mayonnaise
1 teaspoon prepared mustard, optional
¼ cup sweet pickle relish
1 teaspoon salt
Preparation:
Step 1 Cut eggs in half and remove the yolks.
Step 2 Mash with a fork then add the rest of the ingredients. Mix should be slightly moist.
Step 3 Spoon about 1-2 tablespoons of the filling into the egg whites or use a pastry bag to pipe the filling into the whites.
Step 4 Sprinkle with paprika, if desired. Cover and chill for at least one hour.
EGG SALAD DIP:
6-8 hard-boiled eggs, peeled and cubed
2 tablespoon mayonnaise, add more or less to taste if needed
1-2 teaspoon prepared mustard
2 diced pickles (can substitute pickle relish if desired)
A sprinkle of salt and paprika
Stir all ingredients together and chill in the fridge until served.
MACARONI SALAD:
2 cups (uncooked) macaroni pasta
4-5 green onions, chopped
1-2 celery stalks, chopped
6 hard boiled eggs, peeled and chopped
1 cup Miracle Whip
1 cup mayonnaise
1 teaspoon vinegar
1 teaspoon prepared mustard
1 tablespoon sugar
Cook pasta according to package directions. Chop the onions, celery and eggs and place in a large mixing bowl. Mix in the Miracle Whip, mayonnaise, vinegar, mustard and sugar. Stir all ingredients together. Let the salad cool in fridge for at least an hour before serving.
After the fun of coloring those hard boiled eggs for Easter, with a little bit of creativity, those eggs can hunt up a featured spot on your family menu.
However, after the Easter Bunny has got his way home, he was probably looking for ways to use them after Easter. Well, you can just eat them with salt, or check out some few simple recipes, yet delicious, ways to work those eggs out of the Easter basket and onto the table.Deviled Eggs:
Ingredients:
12 eggs, hard-boiled
1 cup Mayonnaise
1 teaspoon prepared mustard, optional
¼ cup sweet pickle relish
1 teaspoon salt
Preparation:
Step 1 Cut eggs in half and remove the yolks.
Step 2 Mash with a fork then add the rest of the ingredients. Mix should be slightly moist.
Step 3 Spoon about 1-2 tablespoons of the filling into the egg whites or use a pastry bag to pipe the filling into the whites.
Step 4 Sprinkle with paprika, if desired. Cover and chill for at least one hour.
EGG SALAD DIP:
6-8 hard-boiled eggs, peeled and cubed
2 tablespoon mayonnaise, add more or less to taste if needed
1-2 teaspoon prepared mustard
2 diced pickles (can substitute pickle relish if desired)
A sprinkle of salt and paprika
Stir all ingredients together and chill in the fridge until served.
MACARONI SALAD:
2 cups (uncooked) macaroni pasta
4-5 green onions, chopped
1-2 celery stalks, chopped
6 hard boiled eggs, peeled and chopped
1 cup Miracle Whip
1 cup mayonnaise
1 teaspoon vinegar
1 teaspoon prepared mustard
1 tablespoon sugar
Cook pasta according to package directions. Chop the onions, celery and eggs and place in a large mixing bowl. Mix in the Miracle Whip, mayonnaise, vinegar, mustard and sugar. Stir all ingredients together. Let the salad cool in fridge for at least an hour before serving.
After the fun of coloring those hard boiled eggs for Easter, with a little bit of creativity, those eggs can hunt up a featured spot on your family menu.
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