Eggs After Easter

What do you do with all those beautiful colored boiled Easter eggs? You can and probably always do make them into deviled eggs. Here are a tasty deviled egg recipe and some other ways to use up Easter eggs.

     DEVILED EGGS
         4 servings
4 hardboiled eggs, peeled and halved lengthwise
2 Tablespoons coconut cream from top of can of coconut milk
3 green onions, sliced
2 Tablespoons finely chopped ginger root
2 to 3 garlic cloves, minced
2 teaspoons curry powder    or 1 teaspoon ground coriander, 1/8 teaspoon hot red pepper, 1/8 teaspoon black    pepper,  ½ teaspoon cinnamon, and ½ teaspoon turmeric
1 can coconut milk
2 Tablespoons cornstarch mixed with 3 Tablespoons water or coconut milk
Garnish:
2 Tablespoons minced cilantro or parsley
Stirfry green onions, ginger, garlic, and curry powder or spices for 2 minutes. Add coconut milk. Heat to a gentle boil.  Stir in cornstarch mixture, one teaspoonful at a time until thickened to your liking.  Gently slip halved boiled eggs in. Spoon hot curry sauce over eggs. Turn off heat under pan and let rest a few minutes to heat the eggs through.
Serve over rice with yogurt on the side. Offer small dishes of several condiments to spoon over top. Choose several: minced parsley, raisins or craisins, toasted peanuts, toasted cashews, chopped dried or fresh apricots, sliced green onion tops, sliced kumquats.

     EGG CURRY
      4 servings
4 hardboiled eggs, peeled and halved lengthwise
3 green onions, sliced
1 Tablespoon finely chopped ginger root
2 to 3 garlic cloves, minced
2 teaspoons curry powder    or 1 teaspoon ground coriander,  1/8 teaspoon hot red pepper, 1/8 teaspoon black pepper,  ½ teaspoon cinnamon, and ½ teaspoon turmeric
1 cup coconut milk
2 Tablespoons cornstarch mixed with 3 Tablespoons water or coconut milk
Garnish:
2 Tablespoons minced cilantro or parsley
Stirfry green onions through curry powder or spices for 5 minutes. Add coconut milk. Heat to a gentle boil.  Stir in cornstarch mixture. Stir cook until thickened. Gently slip halved boiled eggs in. Turn off heat under pan and let rest a few minutes to heat the eggs through.
Serve over rice with yogurt on the side.

   UOVOS AL DIABLO
            2 servings
2 or 3 hardboiled eggs, peeled and halved lengthwise
2 cups spaghetti sauce
2 dashes red pepper flakes
6 pitted black olives. optional
4 ounces pasta of choice, cooked

 Heat the spaghetti sauce in a skillet. Stir in the red pepper flakes. Slip the halved boiled eggs, yolk side up. Do not immerse completely. Arrange the olives, if using, around the eggs. Serve from the pan over portions of cooked pasta.
Add a green salad, and there’s your lunch or supper meal.