So the kids spent all day Saturday coloring the eggs for the Easter bunny to "hide." The hunt is over now, though, the kids have moved on to the next big thing, and you've got a couple dozen hard-boiled eggs sitting in the fridge. Fear not: here are five ideas for what to do with them.

Deviled Eggs -- Sure it's stereotypical.  However, I always notice it is one of the first things to go on any buffet.

Egg Salad -- This is what happens when you screw up the deviled eggs.

Salade niçoise  -- Now we're getting somewhere.  I'm sure that many of you have enjoyed this salad here at the Uptown.  Salade niçoise (say "sah-LAHD nee-SWAHZ") is a southern French salad that consists of a bunch of individual parts combined together. Besides the eggs, you'll need boiled, halved new potatoes, steamed green beans, wedges of tomatoes and top with seared sashimi tuna.

Pan Bagnat -- Pan Bagnat (say "pahn bahn-YAH") is another southern French creation, this time a sandwich. The name is Provençal and means "wet bread". It consists of bread with the soft center torn out to create "pockets". Into these pockets are layered tuna, tomatoes, green peppers, basil, cooked fava beans, black olives, sliced hard-boiled eggs, lots of olive oil, and salt and pepper. Wrap the sandwich up and leave it for an hour, (hence the "wet bread") then eat.


Wedge Salad -- Possibly the easiest salad in the world, wedge salad is a quarter of an iceberg lettuce with the core cut out, then laid on a plate, drenched with  dressing, then topped with chopped hard-boiled eggs and other toppings of your choice.

It may seem absurd to say, but artichoke liqueur is just not for everyone. Cynar (pronounced something like "chee-nar") is an Italian bitter digestive that boasts 13 different botanicals but really rests on one vegetable: the artichoke. I'm sure that your first impression is undoubtedly: gross. Who in their right mind would use artichokes in a drink?   Well, this happens to be one of Ray's favorites. 

Cynar is only one of a few of these digestives that we carry.   Fernet Branca and Campari are also part of this category of aperitifs.  Each one is so distinct: Campari is well known with a bitter orange taste.  For those new to this group of liquors there is also Fernet Branca, it's a densely flavored spirit that includes saffron, bay leaves and peppermint oil. You could call these three the "super group" of Italian bitter digestives.

For many, this may not be the road to the perfect cocktail, however, I have always been of the adage, "Don't knock it 'til you've tried it". With that said you should give it a try.  A great way to start is with an "Art of Choke".....A refreshing spring cocktail.

1 ounce white rum.
1 ounce Cynar.
1/8 ounce fresh lime juice.
1/8 ounce sugar syrup
1/4 ounce green Chartreuse.
Sprig of mint.
Bruise the mint sprig with the other ingredients in a mixing glass. Stir with ice for half a minute, then strain over fresh ice into an Old Fashioned glass. Garnish with another mint sprig.