Easter has come and gone. Feasts have been devoured, students enjoyed not one, but TWO days off, chocolate supplies everywhere have been fully restocked and nearly everyone has gone to at least one of the over half dozen egg decorating events that took place across Fairfield University campus the week of March 26. Now comes the question that all egg decorating enthusiasts are asking: what do I do with the two dozen eggs I painted/colored/tie-dyed? After all, there are only so many plain hard boiled eggs a human being can eat.
As this is Cara’s Cuisine, I, of course, believe that the solution is simple. Find new ways to eat them. The simplest options are to incorporate them into everyday meals by chopping them up and adding them to sandwiches or salads. They add a good burst of protein, fill you up and ensure that the eggs don’t get wasted.
If you’re feeling a little bit more creative, you can also make deviled eggs. Made with hard boiled eggs, mayonnaise, vinegar, mustard, optional bacon and a hint of salt, not only can all of the ingredients be easily attained, but this can also be used as a crowd pleasing dish or appetizer.
Deviled Eggs
- 6 large hard boiled eggs
- 1 teaspoon Dijon mustard
- 1 to 2 dashes Tabasco sauce, to taste
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons mayonnaise
- 3 bacon strips, fried
- Peel the hard boiled eggs and put in refrigerator to cool for 10 minutes.
- Halve the eggs lengthwise and scoop out the yellow yolks without breaking the remaining egg white’s cup-shape, placing all yolks in a bowl and mashing them with a fork.
- Add mustard, Tabasco (optional), pepper and mayonnaise so a thick, crumbly mixture is formed.
- Fill each egg white cup with about 1 1/2 teaspoons of the egg-yolk mixture.
- Fry bacon and sprinkle on top of each deviled egg.
- Serve and enjoy for a delicious breakfast, luscious lunch or some great dinner appetizers – or for dinner itself. We don’t judge here at The Mirror.
Good luck getting through all of those hard boiled Easter eggs!
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