Elegant stuffed eggs for Easter brunches
Easter eggs were introduced into our American holiday tradition by the Pennsylvania Dutch to signify the rebirth of spring. Therefore, for your Easter brunch or buffet, you may want to make some stuffed eggs with a variety of fillings.
If you have ever watched them disappear at a picnic, you know how popular they are. Stuffed eggs are also an excellent way to use up colored Easter eggs.
You could present them as part of a tiny smorgasbord at one end of a cold vegetable and cheese platter. The focal point could be a colorfully glazed ham instead of the usual hot version.
Stuffed eggs can be served along with crisp fresh vegetables for family and guests to nibble on before sitting down to eat the traditional baked Easter ham.
Accompany the ham with a fresh spring vegetable, such as asparagus, and sweet potatoes or tiny red new potatoes.
For dessert, a chocolate or carrot cake with a fluffy coconut frosting would make a festive ending to this special meal. Elegant Stuffed Easter Eggs 8 hard-cooked eggs 1 cup flaked cooked crab meat 1/2 cup minced celery 1/2 cup chopped walnuts 2 tablespoons minced green pepper 1 teaspoon prepared mustard 1/4 teaspoon salt Mayonnaise Watercress or chicory
Shell eggs and cut in half lengthwise. Remove yolks and mash. Add remaining ingredients except watercress, mixing in enough mayonnaise to moisten.
Stuff whites with mixture and arrange on a bed of watercress or chicory. Makes 16 halves. Harlequin Eggs 1 cooked carrot 1 cooked beet 1/2 cup minced green beans 1/4 cup mayonnaise 1/4 teaspoon salt 1/8 teaspoon pepper 4 hard-cooked eggs Paprika
Shred carrot and beet. Mix with beans, and blend with mayonnaise and seasoning. Cut eggs in half lengthwise. Remove yolks and fill with vegetable mixture. Sprinkle with sieved egg yolks. Dust with paprika. Makes 8 stuffed egg halves. Mushroom Deviled Eggs 6 hard-cooked eggs 3 tablespoons Green Goddess salad dressing 1 teaspoon Dijon-style mustard 1 2-ounce can chopped mushrooms, drained and finely chopped, or 1/4 cup finely chopped fresh mushrooms.
Halve eggs lengthwise. Remove yolks and mash them. Add dressing and mustard. Stir in mushrooms. Add salt and pepper to taste. Spoon mixture into whites. Makes 12 deviled egg halves.
Here is a simple stuffed egg variation which will make enough to fill 6 hard cooked egg halves. Pretzel: To egg yolks add 1/4 cup mayonnaise, 2 tablespoons coarsley chopped crushed pretzels and 1/2 teaspoon prepared mustard.