Wednesday, April 11, 2012

What to do with all the Easter Eggs?

Will you have as many eggs as we will left over from Easter? Perhaps you want to serve egg dishes for your Easter celebration. Here is a couple of ideas for you!

Sweet-Sour "Angeled" Eggs

from Taste of Homes

12 hard-cooked eggs
1/3 cup plus 1 Tbs. mayonnaise
5 tsp raw sugar*
5 tsp cider vinegar
1 tsp prepared mustard
1/2 tsp salt
1/4 tsp pepper

Slice eggs in half lengthwise; remove yolks and set whites aside. Pull out your Bosch Food Processor and simply blend yolks, mayonnaise, sugar, vinegar, mustard, salt and pepper. Stuff or pipe into egg whites.

*I substituted 2 tsp Xagave. (Click here!)

Yields: 24 servings.

Note from Paula: Many will see these labeled 'deviled' eggs but I want to give these great eggs a worthy name. Why give the devil credit for something so good?

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