This is a printer-friendly version of an article from Zip06.com.

Some Eggselant Recipes

The April issue of Savory magazine, the freebie you can pick up in the check out line of Stop & Shop, features a fun twist on deviled eggs. In addition to the usual suspects, (12 eggs, 1 clove garlic, ¼ cup mayo, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard), it recommends garnishing the finished egg with a Parmesan crisp and calling it a Caesar Deviled Egg. This is on page 48 and there are lots of other great seasonal recipes as well, including the fabulous Easter Egg Cobb Salad on the front. Check it out online at recipecenter.stopandshop.com/savory/magazine. Stop & Shop sells several varities of Parm crisps, or you can use this easy recipe from Giada De Laurentiis: Preheat oven to 400 degrees. Using a half cup of good Parm, pour a heaping tablespoon of the grated cheese on a silicone or parchment lined baking sheet, make them about a half inch apart. Bake 3 to 5 minutes.

—Pem McNerney