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Three Egg Lotus Salad
How Easter is like back home.
Before scrolling down to the recipe, I would like to share with you a few memorable things that I miss about the Holy Week time back home.
Countdown to Easter is just around the bend and I am thinking what to have for an Easter lunch or dinner at home. It is not easy to think of something to prepare for my family, but back in the Philippines in my pa's hometown, Bantayan Island, Easter is celebrated starting with a bountiful lunch with the housemaids and aunts cooking together; now, that easy! Everyone in town is busy in their own familiar ways of feasting. At my grandpa’s house, a dining table will be filled with seafood of different kinds such as fish, large squids, clams, giant oysters, fat crabs, lots of prawns and fresh from the sea seaweed salad. Also, the other two favourites on the menu and not to be left out in any special occasion is the pancit (noodle dish) and crispy lechon (whole roasted pig). Ice cold San Miguel beer is abundant especially for the uncles! The island folks’ main livelihood is fishing. It is a huge feast for the families celebrating Christ's resurrection. Right after a full stomach, the clan heads to the beaches, eat and drink some more during hours of story-telling, the young ones playing cards, and everyone stays overnight in the cottages. It is always a comforting time when the night falls. You hear crickets chant, watch fireflies dance around the palm trees, listen to the kisses as waves smack the rocks, breathe the gentle breeze, envy the sea wearing jewels while moonlight shines above and the symphony of snores. Soon after, the chatty young ones fall to sleep for the next day is another big day. Families and relatives, visitors and close friends begin to leave Bantayan on a Monday noon boat trip to my city, Cebu, their main stop over before they fly to their respective cities. Some relatives will be flying back abroad after a Holy Week vacation in the Philippines. I miss this time of year for I am now far away from home.
Still undecided what to serve this Easter Sunday after a meatless Friday; I have made a simple “EGG” recipe that would serve as a snack or an appetizer. This recipe is a finger food egg salad item; easy to prepare, quick and delicious. ≈ ♥ ≈
- 1 per person eggs, hard-boiled
- 2 scoopfuls (reg. spoon) light mayonnaise, add 2 tsp. milk or water to prevent the mayo from drying up
- green or red bell pepper, diced
- quarter onion, chopped
- medium button mushrooms, chopped
- 1 spoon unsalted soft butter
- 1 spoon light cream cheese Philadelphia
- a pinch ground black pepper
- baked bacon bits, top garnish
- mushroom & onions, top garnish
- medium or light Cheddar cheese, top garnish (grated)
- a sprinkle sweet paprika, top garnish
Eggonomical way and fast!
- Boil eggs ahead for 12 minutes to achieve a perfect hard-boiled egg. Pre-heat oven or toaster oven to bake a few bacon strips.
- Sautee chopped button mushrooms and onions in little olive oil for 1 minute. Set aside covered. Once eggs are done, let cool and set aside 2 eggs to chop later on to be added into the mixture.
- Prepare not-too-deep baking cups or dipping sauce bowls. Cooled eggs should be ready by then. Cut the egg(s) twice leaving a little at the bottom to hold the petal-shaped egg together.
- In a mixing bowl, use 2 scoopful of light mayonnaise. Add 2 tsp. water or milk;mix well. The water or milk will retain the mayo's colour than drying up.
- Add a spoonful of light Philadelphia cream cheese and half a spoon unsalted soft butter. Blend well with mayo.
- Add the diced bell pepper (red or green for colour) and the 2 boiled (chopped) eggs. Pepper to taste. No need for salt.
- You can prepare a variety of egg salad flowers depending on the topping of your choice; or use baked bacon bits, light or medium Cheddar or mushrooms & onions.
- Sprinkle with sweet paprika mixed with ground pepper to your desire.