Not just for hunting, eggs for the Easter table |

Not just for hunting, eggs for the Easter table

Chef Heather Hunsaker
Special to the Sun

Eggs aren’t just for breakfast any more. They are the most commonly used item in cooking and baking, and a highly valued commodity world wide. With advanced technology, egg farmers have been able to keep the price of eggs low, making them an extremely affordable protein.

Despite the bad rap eggs have gotten over the years, they are an extremely healthy food. According to new research, eggs are lower in cholesterol than previously thought and contain essential vitamins and nutrients such as: Vitamin B12, A, D and E. Eggs are an excellent source of protein and contain choline, lutein, and zeaxanthin, which help in memory function and reduce the risk of cataracts.-

Eggs have long been a part of springtime traditions and celebrations. Dying or painting eggs is traditionally known as and#8220;Pysanka,and#8221; to represent the colors of spring. In China parents give family members a red dyed egg to announce the birth of a child. During the Renaissance era, young men tossed empty eggshells filled with perfume at young women they wished to court. This custom spread to Austria, Spain, and later to Mexico, where empty eggshells were filled with confetti and used to make wishes. Decorating eggs this Easter season can be a fun project for all! However, if you would like to later eat your decorated eggs, follow these simple safety tips:

Wash hands during all the steps of the cooking and dying process.

Be sure all decorating materials and dyes are food safe and edible.

Keep the eggs refrigerated as much as possible, storing them in the refrigerator whenever not using them.

Hard boiled eggs are great made into egg salad sandwiches, added to a chopped green salad, or made into delicious deviled eggs. The Classic Deviled Egg (or a tasty variation) will make a great appetizer or side dish this Easter dinner.

Prep time: 5 minutes

Cook time: 20 minutes

Serves 10-12

6 large hard boiled eggs, cooled and peeled**

2 Tbls. mayonnaise

2 Tbls. stone ground mustard


salt and fresh pepper to taste

Cut eggs in half longways. Remove yolks and put them in a bowl. Add mayonnaise, mustard, salt and pepper. Stir well and pipe yolk mixture back into egg whites. Top with paprika.

** To ensure the perfect hard boiled egg follow these directions. Place eggs in a single layer in a large saucepan. Cover the eggs with about an inch of cold water. Turn heat to medium-high and bring to a boil. Immediately remove pan from heat and cover. Let stand for 20 minutes. Run eggs under cold water to let eggs cool.

Start with the classic deviled egg recipe. Add 1 1/2 Tbls. minced sun dried tomatoes and 1 Tbl. minced fresh Italian parsley. Stir tomatoes and parsley into mashed yolk/mayonnaise mixture. Mix well and pipe back into egg whites. Top each egg with a sprinkling of real bacon bits.

Prepare classic deviled egg recipe. Stir 2 tsp. dry ranch seasoning mix into mashed yolk/mayonnaise mixture. Mix well and pipe back into egg whites.

Prepare classic deviled egg recipe. Add 1 Tbl. minced jalapenos. Stir jalapenos into mashed yolk/mayonnaise mixture. Mix well and pipe back into egg whites. Top each egg with a sprinkling of chili powder.

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