Although dyeing and decorating Easter eggs is so much fun, now that the holiday is over the refrigerator may be packed with them. Follow these suggestions, and the Easter eggs will be as fun to eat as they were to create.
Hard-cooked eggs may be safely stored in the refrigerator not more than seven or eight days. Leftover hard-cooked eggs can be grated and placed in small plastic freezer bags or cartons and frozen for later use. Thawed, they provide excellent garnish for green salads. They also taste great served creamed over toast or added to casseroles.
COLD MEAT RELISH
2/3 to 1 cup mayonnaise
1/4 cup sweet pickle relish, drained
2 tablespoons fresh parsley, finely chopped
1 teaspoon prepared mustard
3/4 cup grated frozen eggs, or 3 hard-cooked eggs, mashed
Salt and pepper to taste
Mix ingredients. Serve over cold meats as relish or sandwich spread. Makes 2 cups.
HEAVENLY DEVILS
6 hard-cooked eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon very finely chopped white or green onion
2 tablespoons finely chopped slivered almonds
2 tablespoons finely grated Cheddar cheese
Salt and pepper to taste
Dash paprika
12 whole roasted almonds
Cut the eggs in half lengthwise and remove the yolks. Place yolks, mayonnaise, mustard, onion, chopped almonds, cheese, salt and pepper in a quart-sized plastic bag. Close the bag and knead until contents are thoroughly blended. Push the contents toward one corner. Snip about 1/4 inch off the corner of the plastic bag. Squeeze the bag gently and fill the egg whites with the yolk mixture. (Or, combine ingredients in a bowl and spoon mixture into egg whites.) Sprinkle with paprika and garnish with whole almonds. Cover and refrigerate until ready to serve. Makes 12 egg halves.
