Easter Egg Salad with Pretty Parmesan Cheese Baskets

I love my kids. They just have to decorate pretty hard boiled eggs every Easter. They love to show me the pretty colors and have me watch them dye each egg. The problem? They won't eat a single one. It then becomes up to me to find solutions for eating them. You can only have so many deviled eggs and egg sandwiches, right?

This beautiful salad with pretty parmesan cheese baskets will make your day and give you enough variety that you won't cringe at the thought of another hard boiled egg! In fact, you will be left wanting more!

Easter Egg Salad

Serves 1 for salad

1 hard boiled egg, cut into bite sized pieces or crumbled

5-6 red seedless grapes, cut into half

3 strawberries, sliced

2 cups spinach

3 tbsp shredded parmesan cheese

To Make Cheese Baskets:

In a small frying pan, sprinkle 3 tbsp of parmesan cheese. Heat pan to medium heat, allow cheese to melt and brown. Remove pan from heat, let it sit for 15-30 seconds. With a spatula, invert the cheese over the bottom of a 3 inch cup and allow to cool. Once cooled, place on a plate and fill with spinach, grapes, strawberries, and egg. (If making the cheese baskets, the spinach/grapes/strawberries/egg combination will go for 4 baskets. So you will need to make several more cheese baskets).

For Salad: In a bowl, place spinach. Top with egg, shredded parmesan cheese, strawberries, and grapes.

Recommended Dressing: Raspberry vinaigrette, Balsamic vinaigrette

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