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Devilishly Good Eggs
Make Use of What the Easter Bunny Leaves Behind!
By Donna Smith
Cut eggs in half and put yolks in a large bowl. Mash the yolks with a fork. Set aside.
Mash the broccoli with a fork to break up. To the broccoli add the mashed egg yolks, sour cream, onion, lemon juice and enough mayonnaise to make a smooth filling. Stir well. Stuff the filling inside the egg white. Cover and refrigerate until ready to serve.
1/2 cup low-fat mayonnaise
1/2 pound small shrimp, cooked and chopped into small pieces
1/4 cup chopped green onions
1 1/2 tablespoons dried dill
1 1/2 tablespoons lime juice
4 teaspoons Dijon mustard
Salt and pepper to taste
Cut eggs in half and put yolks in a large bowl. Mash the yolks with a fork. To the yolks add the mayonnaise, shrimp, green onions, dill, lime juice, mustard, salt and pepper. Stir well. Stuff the filling inside the egg white. Cover and refrigerate until ready to serve.
1/2 cup plain yogurt
2 tablespoons minced green onion
2 teaspoons lemon juice
2 teaspoons yellow mustard
3 teaspoons fresh, chopped chives
Salt and pepper to taste
Cut eggs in half and put yolks in a large bowl. Mash the yolks with a fork. To the yolks add the yogurt, green onions, lemon juice, mustard, chives, salt and pepper. Stir well. Stuff the filling inside the egg white. Cover and refrigerate until ready to serve.
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