6 leftover Easter eggs
1/4 cup finely sharp cheddar/mozzarella cheese
1/4 cup mayonnaise
1 slice of bacon, cooked and chopped (optional)
1/4 teaspoon Sriracha chilli sauce
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper, to taste
1 teaspoon green onion, chopped (use the green part for garnish)
1 teaspoon Taramosalata for garnish (optional)
Peel eggs and gently cut in half each egg; using a small spoon, transfer yolks to a bowl. Using a fork, mash yolks. Add cheese, mayonnaise, chopped bacon, Sriracha and cayenne; season with salt and pepper. Stir with spatula until smooth.
Transfer mixture to a piping bag fitted with a smooth tip and pipe into egg whites or a small zip lock bag cut the tip of it resembling the pipe bag. Top the eggs with Taramosalata then garnish with green onion.
*This the best thing about Easter eggs, the leftover eggs. Egg salad is boring and you can do that everyday. Why not make Deviled eggs, it doesn’t take long and you can make it ahead of time. Making you dinner extra special with an appetizer that you didn’t break a sweat. All the ingredients you can find in your pantry that’s why it’s easy but last ingredient I mentioned is optional; in our house we always have a jar all the time.You can also omit the bacon if you want to make vegetarian.
Taramosalata is a cured fish roe from cod or carp; it taste like a cured caviar. It is common in Eastern European diet. We love to spread it with toast, it is a bit salty so you don’t eat a lot of it (I wish I could). enJOY!!!
Here’s a link on How to cook a Perfect Hard Boiled-Eggs