Easter, like Thanksgiving or Christmas or any other food-centric holiday, is a time to sit back and relax with friends and family and celebrate with a veritable feast. But, afterward, there's always one thing that's a bit tough to deal with: No, not just the dishes, but leftovers. And if you're hosting an Easter egg hunt this year, that means there will be way more boiled eggs than anyone would ever want to toss into egg salad, Cobb salad, chefs' salad, or any other salad that has cooked eggs in it.
So what's a home cook to do? Well, how about turning some of them into a party mix tray of deviled eggs instead? That way, you can pass them out to guests, and you won't have to eat all those eggs yourself.
Here are a few recipes and ideas to help you get some "eggs-celent" inspiration (sorry, it's hard to resist an easy pun).
Beet dye and pink deviled eggs
Beets simmered in vinegar give these delicious deviled eggs from Denise Woodward and Laudalino Ferreira, authors of Chez Us, a lovely pink hue around the edges.
FoodNetwork.com's mango chutney deviled eggs
The folks over at FoodNetwork.com suggest mixing the egg yolks with red curry paste and mango chutney for an Indian-inspired flavor sensation. For more suggestions, see their story, "Reinvented: Deviled Eggs Many Ways."
FoodNetwork.com's pickled okra deviled eggs
Yet another great suggestion from FoodNetwork.com: Give your deviled eggs a Southern touch with delicate slivers of pickled okra placed on top of each yolk. For more suggestions, see their story, "Reinvented: Deviled Eggs Many Ways."