Happy Easter!
This year, Easter looked a bit different for us, as we stayed in and watched church on our TV. We did not have the typical Easter dinner, but instead did orange chicken and rice. But our house was filled with joy, as our daughter did egg hunts over and over (with empty eggs after the initial one!). It was a good day, and we ended it with fudgesicles by the pool and a little Daniel Tiger before bed.
I debated not dying eggs this year, as they are a precious commodity right now! In the past, we’ve decorated them and then left them out in a pretty bowl to enjoy. They would eventually get tossed in the trash, as they weren’t safe to eat staying out that long. Last minute, I decided to let Lexi dye a few eggs, and I made up mugs of red, yellow, and blue with some hot water, vinegar, and food coloring. After creating different color combinations, they went straight into the fridge, so they would save for eating! Even though it hasn’t been a traditional holiday, I decided to make some of my grandma’s deviled eggs for Josh and I to snack on this evening, and I used some of the dyed eggs. While I generally dislike both mustard and pickle relish, I enjoy them in this recipe. I hope you enjoy this as well and that wherever you are today, you had a good holiday!
Recipe for Deviled Eggs
From my Grandma Johnie
Ingredients:
6 eggs, hard boiled, with shell removed
½ c mayonnaise
1 tsp. mustard
1 tsp. sugar
½ tsp. salt
¼ tsp. pepper
4 Tbsp. sweet relish, drained
Paprika, for garnish
Directions:
Cut eggs into halves, lengthwise. Remove the yolks, being careful not to break the whites. Set the whites aside and add the yolks to a bowl. Mash yolks with a fork, and then add the remaining ingredients and mix well. Lightly mound the yolk mixture into each egg white, dividing evenly. Sprinkle with paprika and serve!
taste and SPARKLE 