Have some hard-boiled eggs from Easter?   Here's a delicious way to use them from Real Simple
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It’s hard to improve on a classic deviled egg, but here’s proof that it’s possible. A can of diced green chiles livens up the yolk mixture with just the right amount of spice, while cumin and cilantro add a hint of delicious, Southwestern flavors. Pro tip: Here’s the trick to hard-cooking eggs that peel easily—gently lower them into boiling water, cook for 12 minutes, then transfer in a bath of ice water until cold enough to handle. While not the classic egg-cooking method, it allows for the shells to come off easily, no pockmarked edges to be seen.

Ingredient Checklist

• 6 hard-cooked eggs, peeled
• 1 (4½-oz.) can hot diced green chiles, well drained
• ¼ cup mayonnaise
• 2 teaspoons Dijon mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro, divided

Directions  
Halve eggs lengthwise; scoop yolks into a small bowl. Add chiles, mayonnaise, mustard, salt, cumin, and 1 tablespoon of the cilantro; mash using a fork until smooth. Spoon mixture into a large Ziploc plastic bag; snip off ½ inch from 1 bag corner. Pipe into hollowed egg whites. Sprinkle evenly with remaining 1 tablespoon cilantro.

My sister in law, Julie Bondy Roberts shared this recipe from Cooking Light a number of years ago.  It's healthy, tasty and quick, a great combination.

Julie's Notes: This is divine! Made it tonight. Could be gluten-free with tamari. I used 2 pre-cooked chicken breasts, and made 1/2 c brown rice (not the mix they suggest). I hope there's some left by the time Steve comes home.

Hands on 20 minutes, Total 20 minutes
The Lemon-Ginger pairing delivers a distinct brightness to this comforting soup
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Ingredients

1 tablespoon olive oil
½ cup chopped onion
1 ½ tablespoons finely minced fresh ginger
1 tablespoon white miso
1 (8-ounce) package presliced cremini mushrooms
4 ½ cups unsalted chicken stock
1 ½ cups shredded skinless rotisserie chicken breast
3 cups chopped bok choy
1 (8.5-ounce) pouch precooked brown rice
1 tablespoon lower-sodium soy sauce
½ teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
 
Directions

Step 1
Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and miso; sauté 4 minutes. Add mushrooms; sauté 2 minutes. Add stock, chicken, and bok choy; bring to a boil. Reduce heat, and simmer 8 minutes

Step 2
While soup simmers, prepare rice according to package directions. Stir rice, soy sauce, salt, and pepper into soup; cook 4 minutes or until bok choy is tender. Remove from heat; stir in lemon rind and juice.
Nutrition Facts
Per Serving:
 
185 calories; fat 5g; saturated fat 0.8g; mono fat 2.2g; poly fat 0.6g; protein 18g; carbohydrates 18g; fiber 2g; cholesterol 33mg; iron 1mg; sodium 607mg; calcium 71mg.

From Seasons and Suppers

Inspired by the Irish dish colcannon, this soup is hearty, comforting and delicious. Featuring leeks, cabbage and potatoes, it's filling enough for a meal!

INGREDIENTS 

• 3 sliced bacon, cut into 1/2-inch pieces
• 1/4 cup onion, diced
• 2 cups leeks, prepared per instructions below
• 3 cups cabbage, prepared per instructions below
• 2 cloves garlic, minced
• 2 Tbsp all purpose flour
• 3 cups red potatoes, diced
• 4 - 4 1/2 cups chicken broth
• 1/2 cup heavy cream, or lighter cream/milk mixed with 1 tsp. cornstarch
• Salt and pepper, to taste
• green onion, diced, for garnish

INSTRUCTIONS 
Prepare the leeks: Cut the root end from the leek and discard. Cut off the dark green tops and reserve to use for another purpose. With the remaining white and light green piece, cut down the leek lengthwise, into two parts. With each part, slice into thin slices. Place into a fine-mesh strainer and using your fingers, separate the leek slices into individual pieces, then rinse well with cold water. Set aside to drain until needed. You will need one or two leeks, depending on their size.

Prepare the cabbage: Cut cabbage into quarters and remove the core. With each quarter, slice into thin slices, and then in half again if necessary, into thin slices no longer than 2 inches long. Remove any tough pieces. You will only need about 1/2 a head of cabbage. Set aside until needed.

In a large pot, over medium heat, cook the bacon until crisp, about 5 minutes. Remove bacon to a paper-towel lined bowl, leaving the rendered fat in the pot and the heat on under the pot.

Add the onions, leeks and cabbage to the pot and cook, stirring regularly, over medium heat until the vegetables are tender, about 10 minutes. Add the garlic and cook, stirring, an additional 30 seconds or so. Stir in the flour and cook, stirring, for 1 minute.

Add the chicken broth and potatoes and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes. If soup seems like it doesn't have enough liquid, add a bit more chicken broth.

When potatoes are tender, remove pot from heat and stir in heavy cream. Taste, season with salt and pepper, as needed. Spoon soup into bowls and garnish with bacon and green onion.
​NOTESBe sure to taste test your cabbage to make sure it's tender before adding the flour. It may take longer than 10 minutes.

I used mini red potatoes, cut into quarters or sixths, depending on their size. You could use a diced russet (baking) potato, if you don't have or want to get red potatoes. The splash of red in the soup is very pretty though, if those things matter to you :)Be sure to taste and season well with salt and pepper at the end of cooking and before serving. A well-seasoned soup is a delicious soup!!

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