If you have little ones who love dying and then 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. Here’s what I came up with this year.

Eggs are very versatile and are packed with energy boosting protein. However, if you need to keep your cholesterol in check, you may want share the responsibility of ridding the house of boiled eggs with your family; or, 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.

Read the full article at www.citysocial.com and look for copies to hit the stand around town next week!

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. Season with salt and pepper to taste. Serve immediately on toast or with ripe tomatoes. Or chill for a couple of hours 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
2 teaspoons juice from the beets

Slice eggs lengthwise in half and spoon yolks into a bowl. Mash yolks with a fork then stir in the mayonnaise and horseradish. Add beet-pickling juice and Worcestershire. Stir gently then spoon mixture into each egg white. Chill until ready to serve.

Finely dice enough drained pickled beets to yield about 2 or 3 tablespoons. Blot gently on a paper towel. Garnish each egg with a few diced beets just before serving. Yields 12 deviled egg halves.

Asparagus Salad with Warm Bacon Vinaigrette
5 thick asparagus spears
2 slices of bacon
1 tablespoon white-wine vinegar
1/2 tablespoon cider vinegar
1 tablespoon honey mustard
1 avocado, halved, pitted and peeled
2 hard-boiled eggs, halved

Trim about 2 inches of the base of each asparagus spear. With a vegetable peeler, shave the entire asparagus from bottom to top into thin strips. In a large skillet, cook bacon then stir in vinegars and honey mustard. Add asparagus strips and toss in the dressing until slightly wilted. Pile the salad onto salad places. Cut avocado half into slices and place to top of the asparagus along with egg slices. Sprinkle with salt and pepper. Yields two servings.