Egg dishes for Easter

3/20/13 Cook’s Corner

Betty Kaiser

Spring is literally just around the corner and that means Easter Sunday is also on its way. Because Easter celebrates Christ’s Resurrection from the tomb, eggs often make their way to the table. They are associated with Easter for a couple of reasons. First, they are connected with the generation of life, rebirth and immortality. Also, in the early Christian Church, they were forbidden to eat during Lent. That abstinence made them highly sought after post Lent.

Actually, springtime egg rituals originated in paganism hundreds of years before Christ when the people would celebrate the nice weather, fertility and wealth by eating or gifting eggs. In China, the eggs were often colored red to symbolize long life and happiness. They would be given as emblems of friendship during spring festivals or to children on their birthdays.

Christianity readily adopted and incorporated eggs into their new beliefs. The egg shell symbolized the tomb from which Christ had risen and the meat of the egg was representative of the new life of the new Christians. Somehow, the red morphed into soft pastel shades or what I call ‘bunny’ colors to decorate the eggs.

At some point in the eggs also became decorative objects: inedible, fabricated, fabulous gifts. The famous Nuremberg egg made in 1700 opened to reveal a gold yolk, that in turn yielded an enamel chick, that contained a jeweled egg, that contained a handsome ring. Whew. And that is some egg!

We, on the other hand, will be savoring edible eggs this Easter. Some will be chocolate, some will be malted, and some will be jelly beans! But most of them that grace our tables will be old favorites from recipes that have been handed down by generations of cooks.

Today’s recipes will start out with your choice of two deviled ham egg appetizers. One is the regular hard-boiled egg stuffed with a ham and egg filling. The other is an easy to put together deviled ham and egg dip spiked with green chilies and served on crackers. It goes quickly so I suggest that you double the recipe. How many it serves depends on your hungry guests.

Continuing with our egg theme I’m including my favorite Chili Egg Puff recipe that I have been whipping up forty years. There are also two Kraft soufflés to choose from. One is a brunch main dish favorite that holds up beautifully on the table until ready to serve. The other is a chocolate hazelnut soufflé to top off your ham dinner.

Although the recipes seem to call for a lot of eggs they serve many. Do not use egg substitutes. Only the real thing will do. You can, however, substitute light or neufatchel cream cheese in the recipes.

Enjoy and Happy Easter!

CREAMY DEVILED HAM EGGS

12 hard-cooked eggs cut lengthwise in half

3 tablespoons light Sour Cream

3 tablespoons light Mayonnaise

1 can (4-1/3 ounce) deviled ham spread

1 tablespoon Dijon-style Mustard

1/8 teaspoon ground red pepper (cayenne)

Mash egg yolks in medium bowl with fork.

Add sour cream, mayo, deviled ham and mustard; mix well.

Spoon into centers of whites; sprinkle with pepper. Serves 6-8.

HAM and CHEESE SPREAD

1 can  (4-1/4 oz.) deviled ham spread

2 hard boiled eggs, grated

1 cup cheddar cheese, grated

3 ounces light (Neufchatel) Cream Cheese, softened

3 tablespoons chopped green chilies

2 tablespoons finely chopped green onion

Beat all ingredients except crackers in small bowl with electric mixer on medium speed until well blended; cover. Refrigerate at least 1 hour or until chilled. Serve as a spread with crackers. Serves 4.

CHILI EGG PUFF CASSEROLE

10 eggs

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, melted

2 cups (16 ounces) 4% cottage cheese

1 can (4 ounces) chopped green chilies

4 cups (16 ounces) shredded Monterey Jack cheese

In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the melted butter, cottage cheese, Jack cheese and green chilies.

Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. 

Serves 10-12 depending on how hearty your eaters!

SIMPLE BRUNCH SOUFFLE

6  eggs, separated

1 tub   (8 oz.) light (Neufchatel) chive & onion cream cheese

Heat oven to 375ºF.

Beat egg whites in medium bowl with mixer on high speed until stiff peaks form. Beat cream cheese spread in large bowl with mixer until creamy. Add egg yolks; beat until well blended. Gently stir in egg whites until well blended.

Pour into 1-1/2-qt. baking dish sprayed with cooking spray. Bake 24 to 26 min. or until top is puffed and golden brown. Serves 4

DARK CHOCOLATE-HAZELNUT SOUFFLE

1 tablespoon butter

1/2 cup  + 1 tablespoon sugar

6 eggs

1 tub (8 oz.) light (Neufchatel) cream cheese

1 tablespoon hazelnut-flavored liqueur (or almond flavor)

3 squares dark chocolate, melted

2 tablespoons chopped hazelnuts, toasted

Garnish: 1 cup fresh mixed berries (optional)

Heat oven to 350°F.

Grease bottom and side of 1-quart soufflé dish or casserole with butter; sprinkle with 1 Tbsp. sugar.

Blend eggs, cream cheese, remaining sugar, liqueur and chocolate in blender 30 sec. or until smooth. Blend on high speed 15 sec. Pour into soufflé dish.

Bake 40 to 45 min. or until puffed and lightly browned. Sprinkle with nuts; serve immediately. Serves 4

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.