Got Easter eggs? Cloris says, don’t let those decorated eggs go to waste. As long as they weren’t left at room temperature for more than two hours, they’re fine to eat. Just make sure you do so within five days. Try her Easter Egg Salad. It’s yummy! -- AP
EASTER EGG SALAD
8 hard-boiled eggs
1 tablespoon mayonnaise
1 tablespoon sour cream
2 tablespoons Dijon mustard
1/8 cup shredded Parmesan cheese
1 teaspoon dried dill
1 teaspoon paprika
Peel eggs and chop. Mix in remaining ingredients. Chill before serving.
Cloris surprised me with the Parmesan cheese. Do you add something special to your egg salad? Let’s hear from you. Post a comment to be entered in the drawing for a book from our Book Club Friday author. -- AP
featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.