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Two Sisters Cook: What about those eggs?

The ears on the chocolate bunnies have been savored, and the jelly beans have quickly disappeared.

But those colorful Easter Eggs? They’re still sitting on the rack in the fridge, and you’re wondering what to do with them.

Of course, the answer is Deviled Eggs.

Lucy: I saw some interesting recipes for deviled eggs in a magazine. It said to check out the website for French’s mustard.

Linda: I also went online and found some good ones. But, did you know that National Deviled Egg Day is actually Nov. 2? One time, at a business I owned, we celebrated with a deviled egg contest. Everyone in the office would bring in their eggs made with a favorite recipe, and we would do blind taste tests. It was always a lot of fun.

Lucy: Well it’s springtime now. With all the hardboiled, colored eggs left over, it seems like this is the time for a special deviled egg day. I think we should check out the recipes we found, and then let’s think about an easy springtime dessert.

Linda: I like the French’s Classic Deviled Eggs. Also I found a recipe for Bacon Deviled Eggs that sounds unusual. They sprinkle the crispy fried onions that come in a can on top. That would add a different flavor and texture. Another one with chopped up ham seems different.

Linda: Hard boiled eggs are also good in a green salad. Add some ham or chicken, bacon and avocado, slice eggs on top and you have a delicious cobb salad.

Lucy: Remember the Lemon Buttermilk Icebox Pie Recipe? It’s very easy to make. You can dress it up with a blueberry glaze or just add whipped cream. It can be made ahead because it stays in the freezer until just before serving.

Linda: I always wish small containers of buttermilk were available. I buy the quart and then I’m stuck with extra buttermilk.

Lucy: Did you know you can substitute buttermilk for sour cream in sour cream coffee cake recipes? Just replace the sour cream with buttermilk.

Linda: What a great tip! I didn’t know that. Now let’s get down to recipes.

French’s Classic Deviled Eggs

Prep time: 25 minutes

Servings: 12

12 large hard cooked eggs

6 tablespoons light sour cream

2 tablespoons Dijon or yellow mustard

Directions

Remove yolks from whites and place in bowl.

Mash yolks and blend in sour cream and mustard.

Spoon/pipe yolk mixture into egg white halves. Arrange on lettuce-lined platter.

Chill, covered. Sprinkle with paprika and minced parsley, if desired.

Crunchy Bacon Deviled Eggs

Prep time: 25 minutes

Servings: 12

12 hard cooked eggs, peeled and halved lengthwise

1/2 cup mayonnaise

1/4 cup Dijon or yellow mustard

1/4 cup crumbled cooked bacon, plus 2 slices crumbled for garnish

2 tablespoons sweet pickle relish

French’s Crispy Fried Onions, optional

Directions

Remove egg yolks, reserving egg whites.

Lightly mash egg yolks in small bowl. Stir in remaining ingredients.

Spoon or pipe into egg whites. Garnish with crispy onions, if desired, and additional crumbled bacon. Refrigerate until ready to serve.

Crunchy Ham Deviled Eggs

Prep time: 25 minutes

Servings: 12

12 hard cooked eggs, peeled and halved lengthwise

2/3 cup diced cooked ham

1/3 cup mayonnaise

1/4 cup yellow mustard

3 Tbsp. sweet pickle relish

Directions

Remove egg yolks, reserving egg whites.

Lightly mash egg yolks in small bowl. Stir in remaining ingredients.

Spoon or pipe into egg whites. Garnish with additional chopped ham. Refrigerate until ready to serve.

Lemon Buttermilk Icebox Pie

Purchase a pre-made, 9-inch graham cracker crumb pie crust. Follow baking instructions for crust and let cool.

Ingredients

1 14-oz can sweetened condensed milk

1 tablespoon loosely packed lemon zest

½ cup lemon juice

3 large egg yolks

¼ cup buttermilk

Pre-made and baked graham cracker crust

Vegetable cooking spray

Preheat oven to 325. Whisk together first three ingredients in a bowl

Beat egg yolks with a hand held mixer in a medium bowl at high speed 4 to 5 minutes, or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk in buttermilk. Pour mixture into prepared crust

Bake at 325 F for 20 to 25 minutes or until set around edges. (pie will be slightly jiggly). Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap and freeze four to six hours.

Garnish with whipped cream or Lemon Blueberry Topping below.

Lemon-Blueberry Topping (If Desired)

You will need 2 cups blueberries. Bring 1 cup blueberries, 1/3 cup sugar,

3 tablespoons water, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest to a boil in a small saucepan over medium high heat. Reduce heat to low and simmer stirring occasionally, 8-10 minutes and berries begin to break down. Remove from heat and stir in 1 cup blueberries. Cool completely (about 1 hour), cover and chill until ready to use. Spoon over pie before serving.