Easter is wonderful. It is a celebration of life, both in nature and in heaven. We celebrate the resurrection of Jesus Christ and we celebrate the arrival of Spring. Like most holidays, there is a lot of tradition and ritual, one of those being colored hard-boiled eggs.
As a child, we colored eggs every year. It was always fun to crowd around the cups of dye and fight over who got the pink or the purple (family of 6 girls and no boys). Once Easter morning came, the eggs had been hidden and we gleefully went to find them. When the egg hunt was over, we were all left with a basket of hard-boiled eggs. Yipee skippy. What does a kid want to do with a basket of hard-boiled eggs? Probably not too much.
Over the next three days, we will embark on a recipe series of what we can do with these eggs. Don't let them become subject to your children as they eat the whites and toss the yolks (because that is what we used to do). I have a few recipes that should be able to help you make those eggs useful.
Recipe number one: Avocado and Cilantro Deviled Eggs. A twist on a classic. They are easy to put together, especially when you already have the eggs hard-boiled. And good news on this one- quite figure friendly. No mayo or sour cream. And you get a boost from the avocado.
6 hard-boiled eggs, peeled
1/2 tsp lime juice
1 Tbsp finely minced red onion
1 Tbsp finely chopped cilantro
A few dashes of Tabasco sauce (I did about 7. I'm spicy that way.)
A few grinds of pepper
1/2 tsp kosher salt
Cut eggs in half lengthwise. Carefully scoop out the yolks and put into a medium bowl. Put egg halves on to a platter and put into the fridge.
With a fork, crumble up the egg yolks. Cut avocado in half and remove the pit. Scoop out the avocado flesh and add it to the egg yolks. With a spoon, mix well, until the yolks and avocado are creamy. Add lime juice and mix well. Add red onion, cilantro, Tabasco, pepper and salt. Mix well to combine.
Remove egg halves from the fridge. Using a small cookie scoop, scoop avocado yolk mixture into the egg halves. Garnish with a single cilantro leaf. Serve immediately, or before the avocado browns.