3 ideas to cook your eggs for Easter

by Marta Burgués

Holy Week and Easter are coming and with them, lots of typical dishes, desserts and other treats, many with an undoubted star: egg, one of the ubiquitous ingredients in almost every culture around this celebrations of religious roots.

Today we present 3 recipes featuring eggs as a common element, which we hope will inspire you to cook this holidays, whatever your tastes and budgets are, and, why not, you can taste with a good wine.

Bacon Cheddar Deviled Eggs


  • 12 eggs
  • ½ cup mayonnaise
  • 4 slices bacon
  • 2 tablespoons shredded cheddar cheese
  • 1 tablespoon mustard


  1. Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat.
  2. Cover and let eggs in hot water for 10-12 minutes. Remove from hot water and rinse with cold water.
  3. Place the bacon in a skillet and cook over medium-high heat until evenly brown. You can also wrap the bacon on paper towels and cook in the microwave, 1 minute per slice. Crumble and set aside.
  4. Peel the hard-boiled eggs and cut in half lengthwise. Remove the yolks, which we will mix with mayonnaise, bacon, cheese and mustard.
  5. Fill halves with the mixture and refrigerate until serving.

Bitter-sweet egg baskets


  • 6 hard-boiled eggs
  • ¼ cup mayonnaise
  • 1 tablespoon sweet pickle
  • ½ tablespoon honey mustard
  • 1 pinch salt
  • 1 pinch pepper
  • ¼ cup alfalfa sprouts
  • 12 chives
  • ¼ cup candy-coated sunflower kernels


  1. Cut eggs in half and cut a small slice from the bottom to make them stable. Remove yolks and set aside.
  2. In a bowl, mix the yolks, mayonnaise, pickles, mustard, salt and pepper and stuff the whites.
  3. Garnish with sprouts and place chives as a handle. Refrigerate and serve, garnishing then with sunflower kernels.

Lemon-Dill Chicken Salad-Stuffed Eggs


  • 1 kg chicken breast
  • 1 tablespoon salt
  • ½ teaspoon pepper
  • 24 hard-boiled eggs
  • 1 cup mayonnaise
  • 2 chopped onions
  • 1 tablespoon parsley
  • 1 tablespoon dill
  • 2 tablespoons lemon juice


  1. Season the chicken evenly and grill for 6-8 minutes on each side or until done. Let stand 15 minutes, cover and refrigerate half an hour.
  2. Cut the eggs in half, remove yolks and reserve for another use.
  3. Mix the mayonnaise, onions, parsley, dill and remaining salt in a bowl.
  4. Finely chop the chicken and add to the mixture.
  5. Fill the eggs, cover and refrigerate at least 1 hour.

And there is nothing better to enjoy a meal that to pair it with a good wine. These are our recommendations:

 TAGS:Juan Gil 12 Meses 2012Juan Gil 12 Meses 2012

Juan Gil 12 Meses 2012 a red wine with Jumilla DO (Spain) with a blend based on monastrell of 2012 and with an alcoholic strength of 15º.

 TAGS:Corullón 2012Corullón 2012

Corullón 2012  is  a red wine of the Bierzo DO (Spain) with the best bunches of 2012 mencía.

Images: Uvinum and Wikimedia Commons

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