Puttin' on The Mitts: Excellent Easter egg ideas
I used to love coloring Easter eggs when I was little. I remember being fascinated by the little colored tablet dissolving in that smelly liquid and how vibrant it made my eggs look. Discovering my Easter basket and collecting all the eggs the Ea...
I used to love coloring Easter eggs when I was little. I remember being fascinated by the little colored tablet dissolving in that smelly liquid and how vibrant it made my eggs look. Discovering my Easter basket and collecting all the eggs the Easter bunny hid was so much fun. I have great memories of the holiday.
Now, with an almost 5-year-old daughter, we're making new memories with coloring eggs and hiding baskets and candy. However, Bella doesn't have as much patience as I did as her eggs are more pastel in color. She doesn't like to leave them in the cups with the fizzy tablets for too long and then out they come and it's time for sticker decorating instead. Times have changed, that's for sure.
And believe it or not, your deviled egg recipe can be changed too.
While looking for a recipe for our column this week, I discovered Salsa Deviled Eggs and I thought to myself, "Why didn't I think of that?" Easy and common ingredients. Totally up my alley. But, truth be told, if I had known how this recipe was going to taste, I would have changed things up a bit.
As I've mentioned, my husband thinks pepper is spicy and I'm not a huge fan of things too hot either. I don't own hot sauce and I only ever buy mild salsa. After making these deviled eggs, I would suggest a bit of hot sauce or maybe a medium salsa. The eggs just needed a bit more of a kick. I also think a sliced green or black olive on the top would be tasty as well.
This is a recipe that can be modified to a specific taste. I'm learning from my counterpart, Chelsey, to not be afraid to experiment a little more with spices and flavors.
Salsa Deviled Eggs
(From the blog My Organized Chaos)
12 hard-boiled eggs
2 green onions
2 tablespoons salsa
2 tablespoons sour cream
¼ teaspoon of taco seasoning
Cut eggs in half lengthwise. Scoop out yolk centers into a bowl and set egg whites aside.
Add salsa, sour cream and green onions to yolks and mix together with a fork until fully combined.
Add a teaspoon of the yolk mixture to the center of each egg white shell. Sprinkle taco seasoning on top. Chill in the refrigerator until ready to serve.
When it comes to kid-friendly activities, those celebrating Easter were probably my favorite. My parents hid candy around our house every Easter morning and the treasure hunt culminated in finding the hidden basket with even more candy.
When my younger sister was old enough to look, I was encouraged to take it down a notch so she had a chance to find some of the treasures. Luckily for her, we split the spoils down the middle anyway.
The best part of Easter, however, was fostering my artistic egg talent. I loved to draw on the eggs with the white wax crayon, patiently waiting for the secret decorations to reveal themselves in one of the many colorful dyes.
I didn't want a whole lot to do with the actual egg inside, at least at that age. I liked them scrambled, but hard-boiled weren't my first choice. Now, however, I love eggs in many forms - and there are oh, so many ways to use eggs.
This week, we've come up with some ways to use all of those eggs once they're decorative quality has run its course. I developed this recipe with my love of dips and spreads in mind, incorporating many of the flavors I enjoy with eggs. Smoked salmon is classically paired with hard-boiled eggs and capers and seemed a natural fit.
Serve these bagels as an appetizer, part of a brunch spread or smear some of the spread on some crackers or celery. This recipe makes quite a lot and will keep in the fridge for days.
Dilled Egg Spread with smoked salmon and bagels
6 hard-boiled eggs, sliced in half
⅓ cup sour cream
⅓ cup mayonnaise
¼ cup heavy cream
1 ½ tablespoons prepared horseradish
2 tablespoons chopped dill
2 tablespoons chopped chives
1 to 2 tablespoons capers
½ to 1 teaspoon salt
In a blender or food processor, combine eggs, sour cream, mayonnaise, cream, horseradish and ½ teaspoon salt until smooth. Taste for salt and add a little more if desired.
Put mixture in a bowl and fold in the dill, chives and capers. I love capers, so I used closer to 2 tablespoons, but start with 1 tablespoon and add to taste.
To serve: Smear a few tablespoons of the egg spread onto the bottom half of a toasted bagel. Top with the salmon, a few more capers and dill if desired and the other bagel half.
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