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April 2004 Issue
The Holiday Aftermath
by J. Sinclair
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After all the Easter fun has been spent, it's time to take advantage of all those Easter eggs. And anyone feeling overwhelmed should simply remind themselves that eggs are truly a wonderful food. They are a wonderful source of protein, vitamins and minerals ... plus they taste great!

Of course, a great many of the eggs at our house are simply cracked open and eaten out of hand. My daughter likes to mash hers into little bits and add salt and pepper. My son likes to deconstruct them completely and eat the bits separately. (What can I say, he's a typical boy!) My husband likes to drop his peeled eggs into a cup of water and microwave them to warm them up -- a great way to get warm eggs without covering the inside of the appliance with egg shrapnel! I'll peel mine, slice them perfectly into two and sprinkle the halves with my favorite lemon-pepper seasoning.

Beyond the various attempts to enjoy them in their "pure" form, we also are fans of egg salad sandwiches. Actually, I like the sandwiches and my kids like to spoon theirs into hollowed out tomatoes. It's a great way to get them to eat more vegetables. (Or is that fruits? I never remember which!) I usually just mash the eggs and add some mayo and pickle relish and a couple favorite seasonings. I have, however, had my moments and added everything from avocado to red onion -- mostly with success.

We're also big salad fans and leftover Easter eggs often get sliced and added to any number of chef's salad renditions during the week. Yum! By the way, sliced eggs can be added as a garnish to a great many other dishes. Casseroles, soups and even mashed potatoes have become the resting place for a nicely sliced egg in my house.

Okay, now it's time to share my guilty pleasure with you. I absolutely love ... and I mean love in a way that drives me to make hard-boiled eggs for this very purpose ... to slice eggs over a piece of toast and then smother it in country gravy. Biscuits and gravy are a welcomed treat, but they can't hold a candle to this kind of bliss. If fresh tomatoes are available, I'll sometimes toss a little diced tomato over the top. Before you completely write me off, try this just once and you'll see where my cravings make some sense!

Before I go, I thought I ought to share another favorite of mine that has gotten rave reviews at many a dinner party. There's nothing like the smooth creaminess of this filling that shares a spicy bite with you. Enjoy and have a very Happy Easter!

 

Wildfire Devilled Eggs

With a name like devilled eggs, you'd think these popular appetizers would have a little more pep! Here's my solution to the issue.
  • 6 hard-boiled eggs
  • 1/4 c. mayonnaise
  • 1 clove garlic, crushed
  • 1 T. hot curry powder
  • 1 tsp. salt
  • Red pepper flakes (optional)
Peel the eggs and carefully slice them lengthwise. Remove the yolks and set the whites aside.

Mash the yolks in a small bowl and add the mayonnaise, garlic, curry powder and salt. Whip until a smooth consistency is achieved. Place the mixture into a plastic bag and snip one corner of the bag. Squeeze the filling into the reserved egg whites and garnish with some red pepper flakes, if desired.

  • Yields: 12 devilled eggs
  • Preparation Time: 10 minutes
 



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