ap

Skip to content
Market basket, 4/12
Tuesday, April 28th 2026

Trending:

Things To DoRestaurants, Food and Drink

Market basket, 4/12

By | newsroom@denverpost.com | The Denver Post
PUBLISHED:
Getting your player ready...

Eggs on your table: Celebrity party planner Colin Cowie suggests placing a hard-boiled quail egg in a planter of wheatgrass as part of an Easter table setting, shown at left, at epicurious.com. Cowie likes to bring the outside in for the Easter table, with wheatgrass and dyed eggs. He uses simple square vases as bowls to showcase green apples, different types of eggs and daffodils, roots and all.|Kristen Browning-Blas

Eggs around the world: In Hong Kong, hard-boiled eggs symbolize happy reunions. In Morocco, soft-boiled eggs are given to the siblings of a new baby. In Turkey, the first dish a bride’s family serves after the wedding is fried eggs. During the Mooncake Festival, Chinese celebrate the harvest with pastries filled with salted duck egg yolks.|Kristen Browning-Blas

Eggs in the fridge: Duke’s mayonnaise offers five ways to use up those oval Easter leftovers:

  • Spring salads: Hard-boiled eggs make any favorite salad – from Cobb to spinach – better and offer a beautiful presentation when layered in a glass bowl.
  • Sandwich stuffers: Fill a pita with egg, tuna or chicken salad.
  • Green, eggs and ham: Take your favorite casserole up a notch by adding eggs.
  • Garnish away: Sliced eggs make an attractive topping for vegetable dips or guacamole.

    The following recipes come from Duke’s mayonnaise, a Southern favorite.

    Duke’s Angel Eggs

    Ingredients

  • 8 hardboiled eggs, chilled and peeled

  • 1/3 cup light or fat free mayonnaise

  • 1/3 cup plain nonfat yogurt

  • 2 tablespoons prepared Dijon-style mustard

  • 3 tablespoons pickle juice (or pickle relish)

  • 1 tablespoon minced green onion

  • 1 tablespoon Black Pepper

  • Dash salt

  • Paprika (optional)

    Directions

    Cut eggs in half lengthwise. Remove yolk and place in mixing bowl. To yolks, add mayonnaise, yogurt, pickle juice, onion, pepper and salt. Mix thoroughly. Stuff egg whites with yolk mixture. Sprinkle with paprika. Chill and serve.

    Japanese Deviled Eggs

    Ingredients

  • 12 hardboiled eggs, chilled and peeled

  • 2-3 tablespoons green onion, very thinly sliced

  • 2 teaspoons wasabi, prepared

  • 1 teaspoon soy sauce

  • 2 teaspoons seasoned rice wine vinegar

  • 1/2 cup mayonnaise

  • 2-3 teaspoons Sesame Seeds – Toasted

  • 24 slivers pickled ginger

    Directions

    Cut eggs in half lengthwise. Remove yolk and place them in a mixing bowl. Garnish a large platter by sprinkling half of the sesame seeds on the bottom of the platter. Arrange egg whites on top of sesame seeds. To yolks, add green onions, wasabi, soy sauce, vinegar and mayonnaise. Mix thoroughly. Stuff egg whites with yolk mixture. Sprinkle sesame seeds over egg yolk and carefully place pickled ginger strip on-top. Chill and serve.

    Cobb Salad

    Ingredients

  • 8 slices bacon, cooked, drained and crumbled

  • 3 hardboiled eggs, chopped

  • 1 hardboiled egg, sliced

  • 1 head lettuce, chopped

  • 2-3 cups cooked chicken breast, chopped

  • 2 tomatoes, seeded and chopped

  • 1/2- 3/4 cup crumbled blue or gorgonzola cheese

  • 1 avocado, diced

  • 1 small can sliced black olives

  • 2 cups chopped green onions (optional)

  • 1 cup shredded Cheddar cheese

  • Blue Cheese Dressing (see recipe below)

    Directions

    In glass bowl, layer all ingredients (except the sliced egg) starting with lettuce and ending with the olives. Top with sliced egg. Toss before serving.

    Blue Cheese Dressing

    Ingredients

  • 1/2 cup mayonnaise

  • 1/2 cup crumbled blue cheese

  • 1/2 cup sour cream

  • Garlic salt

    Directions

    Mix all ingredients well in a blender or food processor. Refrigerate until served.

    Duke’s Spinach Salad

    Ingredients

  • 1-2 bunches fresh spinach, rinsed and dried

  • 1 bunch red leaf lettuce, rinsed and dried

  • 1/2 pound bacon, cooked, drained and crumbled

  • 1 small can Mandarin oranges, drained

  • 2 hardboiled eggs, peeled and chopped

  • 1 hardboiled egg, sliced

  • Tarragon Dijon Dressing

    Directions

    Tear spinach and lettuce into small pieces and mix together. In a glass bowl, layer all ingredients (except sliced egg), starting with spinach/lettuce mix and ending with bacon. Top with sliced egg. Toss before serving.

    Tarragon Dijon Dressing

    Ingredients

  • 1/2 cup mayonnaise )

  • 1/4 cup sour cream

  • 1 tablespoon prepared Dijon-style mustard

  • 1 1/2 tsp tarragon leaves

    Directions

    Combine ingredients and mix well. Refrigerate until served.

    Duke’s Egg Salad

    Ingredients

  • 6 hardboiled eggs, peeled and chopped

  • 2 celery stalks, chopped

  • 1/4- 1/2 cup green onion, chopped

  • 1/2 cup mayonnaise

  • 1 small can sliced black olives

  • Salt (to taste)

    Preparation

    Mix all ingredients well. Can be mixed in a food processor but only until coarse. Chill until served.

    Variations: Add 1 can chunk white tuna (drained) or 1 cup chopped chicken breast. Substitute 1/4 cup golden raisins and 3 Tbs chopped almonds for black olives.

    Green (Peas), Eggs & Ham Casserole

    Ingredients

  • 1 cup cooked ham, diced

  • 1 can cream of celery soup

  • 1 cup chopped celery

  • 1/2 cup chopped onion

  • 1/2 cup mayonnaise

  • 1 cup frozen peas

  • Black Pepper

  • 3 hardboiled eggs, sliced

  • 1 cup shredded Cheddar cheese (can use herbed bread crumbs)

    Directions

    Mix ham, soup, celery, onion, mayonnaise, peas and a dash of pepper well. Spread mixture into a buttered casserole dish. Top with shredded cheese or bread crumbs and sliced eggs. Bake at 375 degrees for 30 – 40 minutes.

    Tomato and Herb Vegetable Dip

    Ingredients

  • 1/2 cup mayonnaise

  • 1/3 cup sun-dried tomatoes, packed in oil, drained (reserve 1 tablespoon oil)

  • 1/2 cup sour cream

  • 1 tsp Italian seasoning

  • 1/8 tsp garlic powder

  • 2 hardboiled eggs, sliced

    Directions

    In a food processor or blender, combined tomatoes with reserved oil, cover and process until finely chopped. Add remaining ingredients (except sliced eggs) and process until well blended. Place in small bowl, cover and refrigerate for several hours to blend flavors. Garnish with sliced eggs. Serve with assorted raw vegetables and crackers.

    Great Guacamole

    Ingredients

  • 1 large avocado, ripe, peeled

  • 1/2 cup mayonnaise

  • 1 small tomato, seeded and chopped

  • 1 small can green chilies, chopped, drained

  • 1/4 cup onion, minced

  • 1 Tbsp lemon juice

  • 1/2 teaspoon salt

  • 2 hardboiled eggs, sliced

    Directions

    In a bowl, mash avocado with fork. Add remaining ingredients (except sliced eggs) and stir until well blended. Cover and chill one hour or until ready to serve. Garnish with sliced eggs.

    • RevContent Feed

    More in Restaurants, Food and Drink