by Jan McCracken, Guest Columnist
Posted 04/10/04
Did you know that older eggs peel easier than really fresh eggs? So for this recipe, if you have some eggs that you need to use that have been in the fridge for a week or so - Use 'em up and use the fresh ones for dipping and dying!
Another "eggy hint": Gently crack the shell on a hard surface (like the counter top) and then roll the egg between your palms to loosen the shell. Peel under cold water. You say, "that's old-fashioned"? Yep, it is - but guess what - it works!
All righty then let's get cookin' these barnyard specials for your Easter table. Here we go -
Ingredients:
- 8 eggs
- 5 drops blue, red or green food coloring (I prefer blue as they are so cool)!
- 2 tablespoons mayonnaise
- 1 tablespoon relish
- Chopped pimentos for garnish (optional)
Pop those eggs in a saucepan and cover with COLD water and bring to a boil. Reduce the heat and continue to simmer for 15 minutes. Drain immediately and run cold water over the eggs to stop them from cooking. Peel the eggs.
In an old coffee mug, combine the food color (that would be BLUE) with 1/2 cup water. Dip the peeled eggs one at a time for several seconds until you like the "hue" - um, that would be color! Pat 'em dry with a paper towel - please be gentle.
Cut a thin slice from the bottom of the egg - that would be the wide part! This is so the egg will stand up!
Using a small and very sharp knife, cut off the top of the egg about one-third down from the top - WAIT! Don't cut yet - If you want to make them fancy (you do - it's Easter!), make small "slanted" cuts resembling a "saw tooth edge." Carefully remove the top portion and set aside.
Now let's make the stuffin' -
Add the mayo and the relish to the egg yolks and mash and mix it all together with a fork. Using a small spoon, fill the large section of the egg with the yolk mixture (buy the way if the yolks aren't Easter-yellow enough - add just a tad of yellow food coloring)!
We want these eggs stuffed and heaped up - now pop the top on the filling. Cut some pimento to resemble little eyes and place on the yolk mixture so they are "peeping" at you - walla - Easter Peeps!
If you have egg cups, make a little nest of grated 3-cheeses and plop each egg individually in each egg cup. Or decorate a special plate or even a muffin tin.
These Easter Peeps are guaranteed to bring the Easter theme to your table.
Refrigerate for at least one hour, and have fun making these!
Nutrition Info per Serving: Total Fat: 8g Saturated: 2 g, Carbs:1g Dietary Fiber: 0g Sugars: 1g Protein: 6g
© 2004 Copyright Jan McCracken. Used by very kind permission.
Author of Low Carb Christmas Cookin' The FIRST Low Carb Christmas Cookbook
From the "Erma Bombeck" of cookbook writers!
http://www.lowcarbcookin.com
jan@lowcarbcookin.com
About the author:
Jan McCracken is author and self-publisher of 39 gift books and cookbooks. Born in the Midwest and former owner/innkeeper of a country bed and breakfast in Branson, MO, she has been cooking since she was seventeen years old (she won't tell us how many years that is!).
Jan has been living the low carb lifestyle for eight years. Her long-term goal is helping people understand that food is truly the great medicine, prevention and healer of disease.
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