Holy Saturday, and what to do with leftover Easter Eggs
I thought I would give my readers a idea of what to do with the leftover Easter eggs. They are already cooked, so it will save us some time in the kitchen. Waste not want not is my motto. I guess you could say they are being recycled.
I got a blast of color from McCormick’s Neon food color and Egg Dye. By using the color recipes on the back of the box, you can achieve green apple, apricot, turquoise, and raspberry colored eggs. I am not sure how I got that funky speckled one in the middle.
Its kinda cool isn’t it?
Here is what I did with all those extra Easter Eggs.
Smoked Salmon and Egg Tartine
Adapted from Barefoot Contessa
1/3 cup good mayonnaise
Place the eggs in the bowl of a food processor fitted with a steel blade.
Pulse the processor 10 to 12 times to break up, but not puree, the eggs.
Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.