Are you planning an Easter dinner? Traditional or modern or both? Whatever you choose, you are bound to include colored eggs and a main dish consisting of ham or lamb. Or even this year try goose as your main dish. I love deviled eggs, but the same old deviled eggs or egg dish can get boring. Spice up your dinner with one of these 2 (or both) egg dishes from Recipe4Living.

Decadent Deviled Eggs

Ingredients:

  • 1/3 cup mayonnaise
  • 1 large shallot, minced
  • 6 slices bacon, cooked until crisp and finely chopped
  • 6 hard-cooked eggs, peeled and split length-wise
  • 1 heaping teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • Salt and freshly ground black pepper to taste
  • 12 drops Tabasco sauce or to taste Paprika, to garnish

Directions:

  1. In a medium-size bowl, mash the egg yolks with a fork. Add the bacon, shallot, mayonnaise, mustard, vinegar, salt, pepper and Tabasco.
  2. Use a small spoon to fill the egg whites, or get creative and use a pastry bag fitted with a large star tip to pipe the yolk mixture back into the whites.
  3. Sprinkle with paprika and serve.

This next recipe is pretty much a modern twist of an egg’s benedict.

Spring Potato Baskets

Ingredients:

Baskets

  • 2 pounds (4-5 medium) potatoes, grated (about 5 cups)
  • 2 medium eggs, lightly beaten
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • No-stick cooking spray

Hollandaise Sauce (You can substitute with a package)

  • 6 egg yolks
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 cup firm cold butter, cut into 16 pieces
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon paprika
  • Dash ground red pepper

Filling

  • 1 cup finely chopped fully-cooked deli ham
  • 16 medium eggs

Directions:

Baskets

  1. In large bowl, combine potatoes, 2 eggs, salt and pepper; toss to combine.
  2. Spray 16 large muffin cups with no-stick cooking spray, coating well. The spray helps to make potato nests crisp.
  3. Spoon rounded 1/4 cup potato mixture into the palm of your hand; squeeze out excess moisture; place in each muffin cup. Make sure there is enough room for the filling. Push potatoes onto bottom and up side of each cup to form a “basket.”
  4. Bake on bottom rack in 350-degree oven for 35 minutes.
  5. When potato baskets are done, remove from oven.

Hollandaise Sauce

  1. In a small saucepan, beat together egg yolks, water and lemon juice.
  2. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
  3. Stir in butter, 1 piece at a time, until melted and sauce is thickened.
  4. Stir in seasonings.
  5. Remove from heat.
  6. Cover and chill if not using immediately.

Filling

  1. Place 1 tablespoon ham into each basket. Crack 1 egg into each.
  2. Return to 350-degree oven on middle rack.
  3. Bake an additional 14 to 16 minutes or until egg whites are firm.
  4. Run small spatula along edge of baskets to loosen.
  5. Place 2 baskets on each of 8 individual plates. Spoon 1 tablespoon sauce into each basket. Pass remaining sauce at the table.
  6. Serve immediately.

Happy Easter to all.