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Devilishly Good Eggs

Make Use of What the Easter Bunny Leaves Behind!

By Donna Smith

Cut the eggs in half and put yolks in a large bowl. Mash yolks with a fork. To the yolks add the spinach, mayonnaise, vinegar, margarine, sugar, salt and pepper. Mix well. Stir in bacon. Stuff the filling inside the egg white. Cover and refrigerate until ready to serve.

1 dozen hard-boiled eggs
4 tablespoons prepared pesto
5 to 6 tablespoons mayonnaise
Flat-leaf parsley leaves

Cut the eggs in half and put yolks in a large bowl. Mash yolks with a fork. To the yolks add the pesto and mayonnaise. Stuff the filling inside the egg white. Garnish with the flat-leaf parsley. Cover and refrigerate until ready to serve.

1 dozen hard-boiled eggs
1/2 cup finely grated cheddar cheese
1/4 cup low-fat mayonnaise
2 to 4 tablespoons sour cream
1 tablespoon chopped, fresh cilantro
1/4 cup of your favorite salsa
Salt and pepper to tast

Cut the eggs in half and put yolks in a large bowl. Mash the yolks with a fork. To the yolks add the cheddar cheese, mayonnaise, cilantro and salsa. Add the sour cream, 1 tablespoon at a time, until you reach the desired consistency. Season with salt and pepper. Stuff the filling inside the egg white. Cover and refrigerate until ready to serve.

1 dozen hard-boiled eggs
2 cups cooked broccoli florets, chilled
1/4 cup sour cream
1 tablespoon minced onion
1 to 3 tablespoons mayonnaise
Juice from one small lemon
1/2 teaspoon chili powder

Want to see more?

• The Good, the Bad and the Difference: The Facts about Cholesterol
• Bunnies and Ham and Eggs, Oh My! Ideas for Easter and Beyond
• Recipes!
• Check out our Article Library.
• Talk about it!

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