Looking for ways to use up all of those hard boiled eggs from the weekend? Fresh asparagus is calling for them as a chopped topping, a savory vegetable tart could use up a few, but my favorite is good old deviled eggs.
There are many variations on this theme, adding pickles, capers, chopped onion to name a few. They always seem so old fashioned to me, but every time I make them for either a side with chef salad, or for an appetizer, they are always the first thing to disappear.
I think people travel back in time a bit when they see the familiar yellow oval; deviled eggs definitely make me think of my teenage years, and Mom’s cooking.
So mix them up with a little yogurt and mustard, add chopped pickles, and decorate with a bit of paprika and some greens. We’re having another side of crostini with roasted tomatoes, goat cheese and a balsamic drizzle. I wouldn’t exactly call it a cleansing meal after Easter, but combined with a salad, it’s easy on the eyes and the palate after a busy weekend, and a light, simple meal for this Meatless Monday.
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