HOLIDAY EGG-STRAVAGANZA By Christy Rost   All across America, hundreds of thousands of refrigerators will store at least one carton of colored Easter eggs this week. These eggs will have taken center stage in Easter egg hunts or in centerpieces on the holiday table. Eggs are also symbolic in the rituals of Passover, which is being celebrated this week. The egg is hard-cooked; then roasted in the oven until its shell turns brown. It is presented as one of the five symbolic foods during the Jewish Seder meal, and is accompanied by other hard-cooked eggs, which are dipped in salt water and eaten. Hard-cooked eggs should be chilled as soon as possible and should be stored in the refrigerator no more than a week. A colored egg tucked into lunch sacks throughout the week, along with a few jelly beans, brings a bit of Easter fun to mid-day meals, or slice hard-cooked eggs in half lengthwise, remove the yolks, and make one of my son’s favorites, deviled eggs. Sliced eggs are delicious on green salads and are indispensable in the traditional Cobb salad, and the old standby, egg salad, is divine in a sandwich or all by itself. Hard-cooked yolks also make an attractive garnish when pressed through a sieve and sprinkled around the rim of a dinner plate. No matter how you like your hard-cooked eggs, Easter and Passover celebrations lend themselves to a week-long egg feeding frenzy. So, get out your salt shaker and find the egg slicer. We are all in for an incredible, edible egg-stravaganza. Cobb Salad 1 small bunch Romaine lettuce, rinsed 1 bunch green leaf lettuce, rinsed 2 avocados, peeled and sliced 4 slices bacon, cooked until crisp, crumbled ¼ pound turkey breast, julienned ½ cup chopped tomato 2 hard-cooked eggs, chopped ½ cup shredded cheddar cheese ½ cup Vinaigrette Dressing Divide Romaine and leaf lettuce onto four salad plates. Top salads with sliced avocado, crumbled bacon, strips of turkey breast, chopped tomato, chopped eggs, and cheese. Drizzle salads with Vinaigrette Dressing. Vinaigrette Dressing 2 teaspoons Dijon mustard 2 tablespoons red wine vinegar ½ cup extra-virgin olive oil Salt and freshly ground black pepper In a small bowl, whisk together mustard, vinegar, and olive oil until mixture is emulsified. Season with salt and pepper; whisk gently. Spoon dressing over salads. Get more of Christy Rost's recipes in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com