Josh-API

Easter is around the corner.  So, before the scent of rotting Easter eggs is in the air as well, here are a few recipes to help you use up your hard-boiled eggs. Deviled Eggs Ingredients

• 3 large eggs, hard-cooked
• 2 tablespoons mayonnaise
• 1/2 teaspoon prepared mustard
• 1 dash pepper

Cut eggs lengthwise into halves. Slip out yolks and mash well with a fork. Mix in remaining ingredients. Fill whites with yolk mixture, heaping it up lightly. Linkà http://www.food.com/recipe/easy-deviled-eggs-7728#ixzz1JWQvKLvx English Muffin Egg Pizza   Ingredients

• 4 English-muffins
• Olive oil
• 8 tomato slices
• 4 hard-cooked eggs, sliced
• Grated mozzarella
• Oregano
• Kosher salt

Toast English-muffin halves and place on a cookie sheet. Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg each), and a little grated mozzarella. Sprinkle with oregano and kosher salt. Broil 5 minutes or until the cheese melts. Link à http://www.myrecipes.com/recipe/english-muffin-egg-pizzas-10000000663044/ Egg Salad with Capers Ingredients

• 4 hard-cooked eggs, chopped
• 3 Tbsp. MIRACLE WHIP Dressing
• 1/4 cup finely chopped shallots
• 2 Tbsp. finely chopped fresh dill
• 2 Tbsp. drained capers, chopped
• 4 slices rustic bread
• 4 lettuce leaves

COMBINE first 5 ingredients. TOP bread with lettuce and egg salad. Linkà http://thepinkinkdoodle.blogspot.com/2011/04/taste-tuesday-dill-caper-egg-salad.html Old Fashioned Potato Salad: Ingredients

• 2 lb equal-size boiling potatoes
• 3 tablespoons cider vinegar
• 1 teaspoon salt
• 3/4 cup chopped celery
• 1/2 cup chopped white onion
• 3 large hard-boiled eggs, chopped
• 1 cup mayonnaise

Cover potatoes with salted cold water; by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly. While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved. When potatoes are just cool enough to handle, peel and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with a rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled. Link to epicuriousà http://www.epicurious.com/recipes/food/views/Old-Fashioned-Potato-Salad-106585