City Social Magazine

MAR 2013

City Social Magazine in Baton Rouge, Louisiana

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Page 31 of 67

What Am I Going to Do with All of These Easter Eggs? Photography and story by Teresa Day If you have little ones who love dying and hunting eggs for Easter, then you wind up with more than a few boiled eggs rolling around your fridge. This year, I set out to find a few new things to do with this year's multi-colored array of boiled eggs. First of all, the best way to boil your eggs is to place them in a pot and cover them with water. Bring the water to a rolling boil, then turn the heat off and cover the pot. Leave the eggs alone for 18 minutes. When time is up, cool the eggs down by rinsing them in cold water. To dye the eggs, place one teaspoon of vinegar in about 1 1/2 cups of hot water. Add a few drops of food coloring. Dip the egg in with a spoon and leave it for two or three minutes. Repeat these steps separately with each color. Wipe the eggs and set them out to dry. When you're ready to eat the dyed eggs, break the shell by gently tapping the egg once or twice on the counter, then carefully squeeze the egg with your hand. Start peeling at the larger end of the egg. The good news is that eggs are very versatile and are packed with energy boosting protein. A boiled egg is a great portable snack or a little something extra to throw in your lunch bag. However, if you need to keep your cholesterol in check, you may want to share the responsibility of ridding the house of boiled eggs with your family, friends, or coworkers. Bring some of these little guys to work along with some fruit and muffins to perk up Monday morning's meeting or Bridge with the ladies. And, of course, there's the go-to plan for those dyed eggs—deviled eggs. There are hundreds of deviled egg recipes to choose from and any of them would make a great appetizer before lunch on Easter Sunday. You can find these recipes online at For more from this column, just click on "City Social Blogs." You can also follow "Stirring It Up" on Facebook by searching for "City Social Food." Happy Easter! Egg Salad with Salmon • 4 hard-boiled large eggs, chopped • 1/4 cup mayonnaise • 1 celery rib, finely chopped • 1 tablespoon chopped chives • 1 teaspoon grated lemon zest • 1 teaspoon fresh lemon juice • 2 tablespoons capers • 1 tablespoon fresh dill • 8 ounces smoked salmon, coarsely chopped • Sea salt and cracked black pepper to taste Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, capers, and dill. Gently fold in salmon and season with salt and pepper to taste. The egg salad can be served immediately on toast or with ripe tomatoes, or it can be chilled for up to one day before serving. Makes 2 to 3 cups of salad. Deviled Eggs Topped with Pickled Beets • 1/8 teaspoon coarse sea salt • 6 hard-boiled eggs, peeled • 3 tablespoons cup mayonnaise • 2 teaspoons prepared white horseradish • 1 teaspoon Worcestershire sauce • 2 tablespoons pickled sweet & sour beets, finely chopped and blotted dry • 2 teaspoons juice from the beets 32 Read us online at 32 Read us online at

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