What do you do with a surplus of Easter eggs? Serve them.
Several years ago, I had the pleasure of meeting and interviewing Moreton Neal. She had just published a cookbook about her late ex-husband, Bill Neal, a self-taught Southern chef and wunderkind whose shrimp and grits once inspired kingmaker Craig Claiborne to dub him a "genius."
I was enchanted when Moreton shared that Bill loved nothing more than a platter of salty Southern deviled eggs and a bottle of cold French Champagne to wash them down with. A man after my own heart, that one.
Which brings me to Easter—a holiday that will drive up egg sales like no other and leave many of us with more hard-boiled eggs than we have recipes. No one can eat 50 eggs (unless your name is Cool Hand Luke), but you can easily transform them into something yummy with the right recipe and a few good ingredients.
Here are a few to inspire you. And if you don't find what you're looking for here, be sure and check out the Relish Easter Jam—it's chock full of even more recipes, menus and Easter funnery and finery.
—Stacey Norwood, Multimedia Editor
A new twist on deviled eggs includes anchovy paste and red onion.
An Indian classic for the American kitchen.
The classic Cobb Salad is back and as popular as it was when it first became a hit in the 1930s at the Hollywood Brown Derby restaurant.
Egg salad can be so much more than a pedestrian sandwich spread—it’s a remarkably adaptable mixture able to embrace a whole range of easy additions.
Two old standbys, deviled eggs and potato salad, join forces to make a true crowd-pleaser.