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Lynn's Spinach Stuffed Eggs

The board also offers this method for hard-cooking and peeling eggs: Place eggs in single layer in saucepan. Add water to come to 1 inch above eggs. Cover, and quickly bring just to boiling. Turn off heat. Let eggs stand, covered, in hot water 15 minutes for large eggs. Then, run cold water over eggs or place them in ice water until completely cooled. To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell. Peel, starting at the large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.

12 hard-cooked eggs, peeled 

• 3/4 cup chopped spinach, cooked, drained and pressed dry 

• 3 ounces ricotta cheese 

• 1 (3-ounce package) cream cheese, softened 

• 1/3 cup grated Parmesan cheese 

• 1/4 cup sour cream 

• 2 tablespoons chopped green onions with tops 

• 1/2 teaspoon salt 

• 1/8 teaspoon ground red pepper 

• Fresh herbs, additional chopped green onion and red bell pepper, for garnish (optional) 

Cut eggs in half, lengthwise. Remove and reserve yolks. In medium bowl, stir together spinach, ricotta cheese, cream cheese, yolks, Parmesan cheese, sour cream, onions, salt and pepper. 

Pipe with pastry tube, or spoon about 1 tablespoon spinach mixture into each egg white half. Garnish with fresh herbs, chopped onion or red bell pepper, if desired. Refrigerate until serving. 

Makes 24 servings: 

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