Angelic Eggs

If you are not using leftover Easter eggs, prepare the hard-boiled eggs. Fill a pot with eggs and cover with an inch of cold water. Bring to a boil and then turn heat down to medium heat. Continue to gently boil for 12-15 minutes. Allow to cool before peeling.

CLASSIC

• 6 hard-boiled eggs (with yolks removed)
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon or regular mustard
• Salt and pepper to taste
• Chopped fresh chives for garnish
• Paprika for garnish

In a small mixing bowl, combine and mash (with a fork) the egg yolks, mayonnaise,  mustard and salt and pepper (to taste) until smooth. Spoon or pipe (with a pastry bag) the filling into the eggs and top off with fresh chives and paprika.

AVOCADO BACON

• 6 hard-boiled eggs (with yolks removed)
• 1 avocado (peeled and pitted)
• 1 tablespoon mayonnaise
• 2-3 tablespoons chopped cilantro
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• ¼ cup bacon bits (store-bought or 2-3 strips cooked and chopped)
• Chopped fresh chives for garnish

In a small mixing bowl, combine and mash (with a fork) the egg yolks, avocado, mayonnaise, cilantro, lime juice and salt and pepper (to taste) until smooth. Spoon or pipe (with a pastry bag) the filling into the eggs and top off with bacon bits and fresh chives.

CURRIED

• 6 hard-boiled eggs (with yolks removed)
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon curry powder
• Salt and pepper to taste
• Smoked paprika for garnish
• Chopped cilantro for garnish

In a small mixing bowl, combine and mash (with a fork) the egg yolks, mayonnaise, Dijon mustard, lemon juice, curry powder and salt and pepper (to taste) until smooth. Spoon or pipe (with a pastry bag) the filling into the eggs and top off with smoked paprika and cilantro.