“Herb Koulibac” & “Green Eggs”

What to do with those “sugar-free” Easter eggs… the hard-boiled ones. ;-)

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“HERB KOULIBAC”

1 cup cooked rice

4 hard-boiled eggs, shelled & sliced

2 bunches scallions, thinly sliced

¼ lb. mushrooms, sliced & lightly sautéed

6 tablespoons melted butter or margarine

2 tablespoons each: chopped fresh parsley, chives, chervil (or 1 teaspoon each, if dried)

Salt and pepper to taste

1½ lbs. pie dough, rolled into two 10x8" rectangles

1 beaten egg yolk

Directions: Lightly toss the first seven ingredients together and spread over one of the piecrust rectangles, leaving the edges uncovered. Top with the remaining crust and crimp the edges together (moisten first with water if necessary, to make sure they stick). Brush the top with the beaten egg yolk and bake at 400 degrees F. for about 25 minutes. Serve hot, with a cream sauce or dressing of your choice (plain sour cream or yogurt both work very nicely, too).

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“GREEN EGGS”

(An herby variation of the traditional devilled eggs. This dish is best if allowed to chill in the refrigerator for a little while before serving.)

6 hard-boiled eggs, shelled and cut in half lengthwise

2 tablespoons sour cream

2 tablespoons chopped fresh chives (or 1 teaspoon dried)

1 tablespoon each: chopped fresh dill and tarragon (or ½ teaspoon each, if dried)

Salt and pepper to taste

Directions: Remove the egg yolks, taking care not to damage the whites. Hand mash them with the sour cream and seasonings (do not use a blender or food-processor, or the result will be too thin and smooth). Spoon the yolk mixture back into the whites and enjoy! (Note: If using dried herbs, they will work better if re-hydrated first with a bit of water or milk.)

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