Easter is the Christian celebration commemorating Christ’s resurrection. What kid doesn’t love coloring, decorating, and hunting for Easter eggs? If your family gets carried away with the egg-cellent fun, you may end up with heaps of hard-boiled goodies. Fortunately, after your little ones have found all their Easter eggs, they can use them to make this recipe.
4 large eggs
3 tablespoons sour cream or mayonnaise
1 teaspoon Dijon mustard
Salt and pepper, to taste
Parsley leaves, or paprika for garnish (optional)
- Arrange eggs in a single layer in a medium-sized pot. Add enough water to completely cover them. Bring to a boil over high heat and cook 10 minutes.
- Carefully drain water from pan and run cold tap water over eggs.
- When just cool enough to handle, tap eggs lightly on counter to break up shell. Use fingers to carefully pull away shell and discard.
- Cool eggs to room temperature or cover and refrigerate up to one day before proceeding.
- Cut cooled, peeled eggs in half lengthwise. Use fingers to carefully pop yolks out of eggs and put into a small mixing bowl. Mash yolks with fork until no large lumps remain.
- Add sour cream or mayonnaise along with mustard, then stir until blended. If using one of the flavor variations below, mix in additional ingredients along with salt and pepper, to taste.
- Arrange egg halves, open side up, on a plate. Using a small spoon, generously fill egg cavaties with seasoned yolk mixture.
- Garnish with parsley leaf or sprinkle of paprika and serve immediately, or cover and refrigerate up to two days, garnishing before serving.
Herb: Stir 1 tablespoon chopped herbs (parsley, dill, chives, and basil all work, especially when combined) into mashed yolk mixture.
Smoked salmon: Stir 2 tablespoons chopped smoked salmon and 2 teaspoons chopped chives or dill into mashed yolk mixture.
Serves 4 to 6 (as appetizer)
Per Serving (without flavor variations): calories 65, fat 5 g, protein 4 g, carbohydrates 0 g, dietary fiber 0 g