Easter Egg {Salad}

Eggs. We dye them. We crayon them. We paint them. We adorn them with stickers. We admire them as works of art. And then what?

If you know me then you know coloring Easter eggs is a fun, annual tradition for me...I mean us...as it is in many families. Eggs have been an integral part of the Easter celebration for many reasons over many years.

Yesterday at our Mops meeting, I helped plan our creative activity so each mom could make and take 6 eggs and it was great! One mom, who is from the Caribbean, had never done it before which made it even more cool! I am planning on also dying eggs with the kids in the next day or two (I got a glitter kit!).

But in the back of my mind, I am already thinking about what I am going to do with an over-abundance of hard-boiled eggs in my fridge.

Luckily, I am a big fan of egg-salad and I don't normally take the time to make it, so I am looking forward to having some yummy egg sandwiches next week!

Here is my favorite egg salad recipe for you to try. How do you plan on using up your eggs?

Egg Salad

INGREDIENTS:
* 3 oz. cream cheese
* 1/4 cup mayo
* 1/2 tsp sugar
* 1/4 tsp onion powder
* 1/4 tsp garlic powder
* 1/8 tsp salt
* 1/8 tsp pepper
* 6 hard boiled eggs, chopped

DIRECTIONS:
Beat cream cheese until smooth. Add mayo, sugar, onion powder, garlic powder, salt and pepper. Fold in eggs. Cover and refrigerate for 1 hour before serving. Toast two slices of bread, and garnish with lettuce.

Yields: 6 servings.

Spinach Quiche

I decided to pull out an old favorite today and make a quiche for dinner. I've made it mostly for special breakfasts/brunches, but it works great for a dinner too and is a great way to use all those yummy veggies from the garden.

INGREDIENTS:

* 1/2 cup butter

* 3 cloves garlic, chopped

* 1 small onion

* 1 (10 oz) pkg frozen spinach, thawed and drained (or fresh spinach)

* 1 (4.5 oz) can mushrooms, drained (or fresh!)

* 1 (8 oz) pkg shredded cheddar cheese

* salt and pepper to taste

* 1 (9 in) unbaked pie crust (I made mine from scratch)

* 1 cup milk

* 4 eggs, beaten

* optional - 1 (6 oz) herb and garlic feta (this is good if you have it on hand, but I have omitted it before and it is still really good)

DIRECTIONS:

1. Preheat oven to 375 degrees

2. Melt butter over medium heat. Saute garlic and onion for about 7 minutes.

3. Stir in spinach, mushrooms, feta, and 1/2 cup cheese. (I also add in extra veggies here - tonight I added green peppers and tomatoes)

4. Season with salt and pepper and spoon into crust.

5. In medium bowl, whisk eggs and milk.

6. Pour into crust, allowing mixture to combine.

7. Bake for 15 minutes. Sprinkle top with remaining cheese.

8. Bake additional 35-40 min until set in center. Allow to stand 10 min before eating.

Buon appetito!