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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