Hippety hopping

Some children are probably pretty confused this time of year, thinking that colored eggs are laid by a large rabbit. Gather round, kiddies, and I’ll tell you the truth: The colored eggs aren’t produced by the Easter Bunny, but by Big Bird.

As the author of an entire book on deviled eggs, I do get questions. People vehemently opposed to waste ask what to do with all those eggs after the kids have hunted them down. Here’s what to do: Toss them in the trash. Unless you want to be known as the Easter host who gave everyone food poisoning.

Cook some extra eggs and refrigerate them in anticipation of creamy, lovely deviled eggs. Offer the group something a little different this year with this recipe from my book “Deviled Eggs: 50 Recipes from Simple to Sassy” (Harvard Common Press, 2004).

Lox and Eggs

6 hard-cooked eggs, peeled, cut in half and yolks mashed in a bowl

2 tablespoons sour cream

2 teaspoons whipped cream cheese

1 1/2 teaspoons Dijon mustard

2 tablespoons chopped smoked salmon

1 1/2 teaspoons grated onion

Salt and black pepper to tste

Drained capers for garnish

Combine the thoroughly mashed yolks with the sour cream, cream cheese and mustard. Stir in the smoked salmon and onion. Taste, then season with salt and pepper. Fill the whites evenly with the mixture and garnish each egg half with 3 or 4 capers. Makes 12.


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