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Savor twists on Easter egg staple

I had the most interesting conversation with my neighbor’s 4-year-old granddaughter.

She explained that during the night before the Easter egg hunt at her Pop Pop’s, the Easter Bunny colors all the eggs and hides them.

Then after you find them, you eat chocolate bunnies instead of the eggs because the eggs are not good for you after they’ve been in the dirt.

I’m sure there is good logic somewhere in that, but quite frankly, she had me enchanted at eating chocolate bunnies.

Food plays a prominent role in every holiday, and Easter is no exception. For many Americans, Easter dinner includes a hearty helping of hot crossed buns, ham and eggs. Lots and lots of eggs.

The following recipes are perfect for any brunch, lunch or dinner you may have this year, but especially for the Easter weekend when not all the eggs get hidden but all of them need to be eaten.

Curried Stuffed Eggs

6 hard-cooked eggs

1 1/2 tablespoons mayonnaise

1 1/2 tablespoons sour cream

1 1/4 teaspoons curry powder

1/4 teaspoon ground cumin

1 teaspoon sweet relish

1 green onion, chopped fine

1/2 teaspoon fresh lime juice

1/4 teaspoon Tabasco

Salt and freshly ground pepper to taste

Halve the eggs crosswise and place the yolk in a bowl. Mash the yolks with a fork and then stir in the mayonnaise, sour cream, curry powder, cumin, relish, onion, lime juice and Tabasco. Season with salt and pepper to taste.

Transfer the yolk mixture to a pastry bag fitted with tip and pipe the filling into the egg halves. Cover for up to 12 hours. Makes 12 stuffed eggs.

This recipe can be doubled or tripled.

Ham and Horseradish Stuffed Eggs

6 hard-cooked large eggs

3 tablespoons mayonnaise

1/2 cup minced cooked ham

1 teaspoon coarse mustard

1 1/2 teaspoons bottled white horseradish (or more to taste)

1/2 teaspoon fresh lemon juice

Salt and freshly ground black pepper to taste

Halve the eggs crosswise and place the yolk in a bowl. Mash the yolks with a fork and then stir in the mayonnaise, ham, mustard, horseradish and lemon juice. Season with salt and pepper to taste.

Transfer the yolk mixture to a pastry bag fitted with tip and pipe the filling into the egg halves. Cover for up to 12 hours. Makes 12 stuffed eggs. This recipe can be doubled or tripled.

– Modified from Yummly.com

Veggie Stuffed Eggs

8 hard-cooked eggs

4 to 5 tablespoons mayonnaise (more if needed)

1 tablespoon red pepper, minced

1 tablespoon green onion, minced

1 tablespoon celery, minced

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

Paprika for garnish

Halve the eggs crosswise and place the yolk in a bowl. Mash the yolks with a fork and then stir in all the ingredients.

Transfer the yolk mixture to a pastry bag fitted with tip and pipe the filling into the egg halves. Garnish with paprika. Cover for up to 12 hours. Makes 16 stuffed eggs. This recipe can be doubled or tripled.

Slice of Life is a food column that offers recipes, cooking advice and information on new food products. It appears Sundays. If you have a question about cooking or a food item, contact Eileen Goltz at eztlog@gmail.com or write The Journal Gazette, 600 W. Main St., Fort Wayne, IN 46802.

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