It is the week after Easter and our fun activity of dying eggs has resulted in at least one egg lost somewhere in the house getting ready to make its presence known via odor, and we have just about given up on trying to eat the rest. Sorry, they are less appetizing with the bit of food coloring spilling onto the white.
But eggs are an important and iconic Easter symbol. The egg is a symbol of new life and of life emerging from the tomb. So when you crack open the shell, try to consider the sealed tomb opening for our newly risen Lord. Try to imagine the freedom from death granted to each of us as you free the nourishing food from its shell.
But, at the same time, I am looking for a way to use up many eggs in a hurry, especially because my family is not generally a hard-boiled-egg-eating group. So, deviled eggs, egg salad, potato-egg salad, salade nicoise, all will make an appearance. Here is a new one that also works well with fresh spring veggies:
- 10 hard-boiled eggs
- 1 C of mayonnaise
- 2 Tbs of your favorite mustard
- 2 Tbs of chopped pickles plus 1 Tbs of pickle juice
- 2 Tbs chopped pimento
- ½ tsp white pepper
- 1 tsp salt
- 1 tsp Paprika plus more for garnish
- 1 C finely shredded sharp cheddar cheese
- 5 strips of bacon, cooked crisp and crumbled
- 3 Tbs finely chopped parsley
Mash the eggs well with a fork until totally smooth and mix with all ingredients, reserving some bacon and parsley. Garnish with parsley, bacon and paprika. Serve with veggies and crackers.
Copyright 2018 Kate Daneluk