Cooking Cove: Egg-citing recipes from the Easter Bunny

Cooking Cove: Egg-citing recipes from the Easter Bunny

Curried Deviled Eggs

By Barbara Beltrami

No need to take a hard-boiled attitude toward the surfeit of Easter eggs. I know, I know. How many hard-boiled eggs can a family eat, especially when there are alternatives like marshmallow peeps, jelly beans and chocolate bunnies? Actually, quite a few if they are recycled into other dishes. For eggs-ample, egg salad with green onions and dill, curried deviled eggs and sliced egg canapes, all of which, by the way, make eggs-cellent hors d’oeuvres before Easter dinner.

Egg Salad with Green Onions

Egg Salad with Green Onions

YIELD: Makes 8 servings

INGREDIENTS

8 hard-boiled eggs

½ cup mayonnaise

¼ cup chopped green onions

2 tablespoons chopped fresh dill or 2 teaspoons dried

Salt and freshly ground pepper, to taste

DIRECTIONS: Peel eggs and chop into small pieces. In a medium bowl, combine eggs, mayonnaise, green onions, dill and salt and pepper. Vigorously whip or stir. Cover and refrigerate until using. Serve with bread, crackers, chips, green salad or sliced tomatoes.

Curried Deviled Eggs

Curried Deviled Eggs

YIELD: Makes 8 servings

INGREDIENTS:

8 hard-boiled eggs

¼ cup mayonnaise

¼ teaspoon prepared mustard

1 teaspoon curry powder

1 heaping tablespoon minced fresh parsley or 1 heaping teaspoon dried

½ teaspoon cayenne pepper

Salt and pepper, to taste

DIRECTIONS: Peel eggs and slice in half end to end. Gently scoop out yolks and place in small bowl. Add mayonnaise, mustard, curry powder, cayenne, parsley and salt and pepper. Vigorously whip together until mixture has a smooth creamy consistency. Scoop or pipe into hollowed egg whites. Cover and refrigerate until using. Serve with pickles, olives or celery and carrot sticks.

Sliced Egg Canapes with Sun-dried Tomatoes and Prosciutto or Anchovies

YIELD: Makes 16 canapes

INGREDIENTS:

16 slices of French bread (baguette), toasted

1 large clove peeled garlic

4 tablespoons extra virgin olive oil

4 to 5 slices prosciutto or 16 anchovy filets

3 to 4 hard-boiled eggs, cut into quarter-inch slices

16 oil-packed sun-dried tomatoes, chopped

DIRECTIONS: Rub one side of toasted bread slices with garlic. Drizzle one teaspoon olive oil on each slice. Cut or tear each slice of prosciutto into approximate size of bread slice. If using anchovies, lay one anchovy filet on each bread slice and with a fork, mash into bread. Lay egg slices over prosciutto or anchovies to cover, then sprinkle sun-dried tomatoes on top. Do not refrigerate assembled canapes as bread will lose its crispness. Serve with wine, cocktails or soft drinks.

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