Texas Pepper Jelly has a question: what are you going to do with all those leftover Easter eggs? The real eggs – the ones you boiled and dipped in colors? If your family is anything like mine, there is no way you can eat through that bowl of leftover eggs. No way.
Don’t think these are the only leftover eggs in our house – these are what was left over after we used most of them in the following recipe. My husband asked for a few boiled eggs to be left for his breakfast. The kids and I ate up almost a dozen more, but so will you and your kids when you follow Texas Pepper Jelly’s advice.
Get that bowl of cold eggs out of the refrigerator. Peel them. Slice each egg in half, long-wise. Remove the yellow centers and put them in a mixing bowl. Place the sliced egg whites in a shallow baking dish.
Assuming you’ve got six eggs – that’s twelve half-eggs, in your dish, add the following:
To the yellow egg centers, add 1/2 cup Pineapple Habanero Pepper Jelly, 1/4 cup finely shredded pineapple (I used fresh, but canned works) and a dash, a tiny dash, of salt. Mix thoroughly, and refill the egg halves. Over the filled egg halves, sprinkle more shredded pineapple, and bake in a 350 oven for about fifteen minutes.
Don’t plan on any leftovers. I was counting on these eggs to be a side dish but they were devoured before I had a chance to get dinner on the table.
They are SO GOOD. Almost like pineapple candy.
But they’re eggs, so they’re good for you. Really.