by Kate Heyhoe
What do you do with Easter's leftover hard-cooked eggs—besides make traditional egg salad? This tangy recipe serves 12 and uses 10 to 12 eggs. Hold your Easter egg hunt early, then let the kids crack and peel the eggs for you. Make the salad in advance, chill, then add the eggs into the salad right before serving.
Tip: As a matter of food safety, don't let the hard-cooked eggs sit unrefrigerated for more than 2 hours.
13 ounces rotini (corkscrew- shaped) pasta
1-3/4 cups chopped red bell pepper
1-1/2 cups blanched peas
3/4 cup chopped green onion
3 cups plain nonfat yogurt
3 cups reduced fat mayonnaise
1/2 cup grated Parmesan cheese
1-1/2 teaspoons dried basil or dillweed, crushed
1 tablespoon garlic salt
1/4 teaspoon white pepper
10 to 12 hard cooked eggs, shelled and chopped
Cook pasta until al dente; drain. In a large bowl, combine the pepper, peas and green onions. gently stir in pasta. In a separate bowl blend the remaining ingredients, except for the eggs. Stir the dressing into the pasta. Gently combine the eggs into the salad. Cover and chill until serving.
Recipe provided by the American Egg Council.
This page originally published as a Global Gourmet Today column in 1998.
Copyright © 2007, Kate Heyhoe. All rights reserved.
This page modified January 2007
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