Eat Like a Rabbit

These were the deviled eggs I made to be the protein with our leftover salad pieces last week. You can see a much more detailed story with cost to make from the first time I made these using The Splendid Table's How to Eat Supper on this previous post. Although, I should point out this salad also had carrots, bell peper, and cucumber. Obviously, if you find these foods on sale, it's still a great price for a fancy salad.

Yesterday, I served the leftover eggs cold with a variety of sauteed vegetables over baked potatoes. I was a little nervous that they wouldn't be good cold, but they actually tasted quite good--possibly even not as strong in garlic and onion flavor.

This may be the last time I make these eggs because I haven't figured out what to do with the leftover stuffing. We weren't particularly fond of turning the stuffing into the salad dressing. We would have been much happier either just sprinkling the stuffing over the salad as well or using it to make an egg salad sandwich for lunch the next day. I guess we'll wait and see. Still, it made a pretty addition to what otherwise would have looked and tasted like a traditional and rather boring salad (if you traditionally find salads boring, that is).