Featured recipe from Marilu’s table * Deviled eggs
What to do with the hard-cooked and colored eggs from Easter?
Set aside a few eggs for a quick breakfast or mid-morning snack next week. Put one aside to slice on top of a salad. Make deviled eggs with the rest. They’re a popular appetizer, but also make a great addition to any meal.
Note * Always use non-toxic, food-based dyes to color Easter eggs. Then, even if the white of the egg gets some color (and a lot of personality) through small cracks in the shell, it’s still fine to eat the eggs.
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Deviled Eggs
Blue * Serves 8
4 cage-free organic eggs, hard-cooked, cooled, and peeled
2 Tablespoons Vegenaise
1 teaspoon Dijon-style mustard
1/8 teaspoon cayenne, or to taste
salt
1/8 teaspoon paprika
1/4 teaspoon minced organic parsley
Cut the eggs in half lengthwise and remove the yolks. Mash the yolks in a bowl with the Vegenaise, mustard, cayenne, and salt to taste. Spoon the filling into the egg whites. Garnish the tops of the eggs with the paprika and parsley.
