Put a Little Devil in Your Easter Eggs!

Easter Egg
National Egg Salad Week April 9-15

National Egg Salad Week is the full week right after Easter. Can you guess why…… could it be all the leftover Easter eggs just staring at you from the refrigerator? Transform them into something special this week and let the celebration continue!

Smoked Salmon & Egg Salad Tartines
Inspired by Ina Garten 

Egg Tartines

Ingredients:

6 hard boiled eggs (recipe below if not leftover Easter eggs)

1/3 cup mayonnaise

2 teaspoons whole-grain mustard

2 teaspoons red onion, minced

1 tablespoons minced fresh dill, plus sprigs for garnish

1 tablespoon capers, rough chopped

¼ tsp salt and pepper (to taste)

8 slices 7-grain bread or round French bread

8 slices smoked salmon

Directions:

Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water.

To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside.

Add the mayonnaise, mustard, onion, capers, dill, salt, and pepper. Combine lightly with a fork. Toast the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.

Bacon & Cheddar Deviled Eggs

Bacon Eggs

 

 

 

 

 

 

 

Ingredients:

12 hard boiled eggs

1/2 cup mayonnaise

1/3 cup sour cream

1-1/2 tsp. Dijon mustard

1/3 cup crumbled cooked bacon, reserve some to sprinkle on top

1/4 cup finely shredded sharp Cheddar cheese (1 oz.)

1/4 tsp. salt & pepper

2 Tbsp. chopped fresh chives

Directions:

Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add mayonnaise, sour cream, Dijon mustard, crumbled bacon, and cheddar. Salt and pepper to taste. Spoon or pipe the filling back into egg white and sprinkle with crumbled bacon and chives. Cover and refrigerate at least one hour before serving.

Smoked Salmon and Egg Salad Tartines
Yields 8
Inspired by Ina Garten
Write a review
Print
1012 calories
14 g
512 g
41 g
147 g
8 g
474 g
2739 g
2 g
0 g
26 g
Nutrition Facts
Serving Size
474g
Yields
8
Amount Per Serving
Calories 1012
Calories from Fat 364
% Daily Value *
Total Fat 41g
62%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 12g
Cholesterol 512mg
171%
Sodium 2739mg
114%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
3%
Sugars 2g
Protein 147g
Vitamin A
9%
Vitamin C
0%
Calcium
37%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 hard boiled eggs (recipe below if not leftover Easter eggs)
  2. 1/3 cup mayonnaise
  3. 2 teaspoons whole-grain mustard
  4. 2 teaspoons red onion, minced
  5. 1 tablespoons minced fresh dill, plus sprigs for garnish
  6. 1 tablespoon capers, rough chopped
  7. ¼ tsp salt and pepper (to taste)
  8. 8 slices 7-grain bread or round French bread
  9. 8 slices smoked salmon
Instructions
  1. Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water.
  2. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside.
  3. Add the mayonnaise, mustard, onion, capers, dill, salt, and pepper. Combine lightly with a fork.
  4. Toast the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.
beta
calories
1012
fat
41g
protein
147g
carbs
14g
more
Life of the Party Always! http://lifeofthepartyalways.com/

Bacon and Cheddar Deviled Eggs
Yields 24
Write a review
Print
82 calories
0 g
98 g
7 g
4 g
2 g
35 g
101 g
0 g
0 g
4 g
Nutrition Facts
Serving Size
35g
Yields
24
Amount Per Serving
Calories 82
Calories from Fat 64
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 98mg
33%
Sodium 101mg
4%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 4g
Vitamin A
3%
Vitamin C
0%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 hard boiled eggs
  2. 1/2 cup mayonnaise
  3. 1/3 cup sour cream
  4. 1-1/2 tsp. Dijon mustard
  5. 1/3 cup crumbled cooked bacon, reserve some to sprinkle on top
  6. 1/4 cup finely shredded sharp Cheddar cheese (1 oz.)
  7. 1/4 tsp. salt & pepper
  8. 2 Tbsp. chopped fresh chives
Instructions
  1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside.
  2. Mash the yolks with the back of a fork and add mayonnaise, sour cream, Dijon mustard, crumbled bacon, and cheddar. Salt and pepper to taste.
  3. Spoon or pipe the filling back into egg white and sprinkle with crumbled bacon and chives. Cover and refrigerate at least one hour before serving.
beta
calories
82
fat
7g
protein
4g
carbs
0g
more
Life of the Party Always! http://lifeofthepartyalways.com/

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