Happy Spring

Coming from a non-religious Soviet culture, my family doesn't truly celebrate religious holidays. So you could call this dinner a "festive spring meal" or somesuch, where Russian holiday favorites ("herring in a fur coat," pickled mushrooms) and remnants of religious traditions (dyed eggs) mingle on the same table.

Mushroom-Deviled Eggs

I don’t know about you, but I’m done with the holidays. I’ve had enough rich food, desserts and bubbly for a few months. Well, okay, truth is, I’ll probably be in the mood for these addictive little mushroom-deviled eggs in a few weeks.

We had these as part of our New Year’s Eve Russian appetizer dinner, but they’d also work well as dinner starters or snacks.

These are super-easy to make and lighter than traditional, mayo-heavy devilled eggs. Hard-boil a dozen eggs. Let cool, slice across horizontally and remove the egg yolks. Saute 8 ounces of finely chopped mushrooms in some olive oil; salt and pepper to taste. Let cool for a few minutes.

Add a tablespoon of finely chopped parsley. Finely dice the egg yolks, and add to the mushrooms; mix. Stuff the eggs with the filling. Pop the eggs in your mouth, one after one.