For the rest of the meal, we had picky, party type food. I put out a little bowl of cornicions and olives and had a pile of Mesclun on each plate with some cucumber spears. After much research I let my nose be the final judge and used the leftover, decorated Easter eggs to make deviled eggs. We decorated the eggs using various natural dyes - onion skins, turmeric, purple cabbage, so I wasn't worried about anything bad seeping through. I did get rid of the eggs I let soak overnight, so I wasn't completely crazy. They were in a fairly cool place on Easter as well. It turned out to be a very good meal, though I was oniony most of the night and I only used scallions! I also used some dried dill. The flavor of the dill didn't stand out, but I can't be sure it would have made a difference leaving it out, so I'd do the same next time. And there will be a next time. This is perfect cocktail party food.
|our natural-dyed Easter eggs|
|eggs boiling in purple cabbage and grape hyacinth|
|eggs boiling in turmeric and annato seed|
|light cream cheese, dill and smoked paprika|