Family · Food · Holidays

What do we do with all those Easter eggs?

We had a great time this year coloring Easter Eggs.

We made yellow Emoji eggs. This one is easy all you need is yellow egg dye and some permanent markers (our markers weren’t “food safe” but they didn’t bleed through the egg shell so I didn’t worry about eating them).

We made simple dyed eggs and then applied glitter tattoos to them for what appeared to be some painstaking artwork. Beautiful eggs and super simple.

We even tried out a new Egg-dying kit that promised us golden eggs. The eggs were supposed to be dry and WARM for the glaze to go on best, but how do you boil an egg, keep it warm, dye it, let it dry, and still keep it warm enough to glaze? Sounds like a recipe for Salmonella poisoning to me. We boiled our eggs, cooled them in an ice bath, dyed them, dried them, and glazed them. The glaze was streaky (maybe that’s why they wanted warm eggs), but a few turned out quite pretty.

Then of course there are the eggs that the Easter Bunny leaves. His are always 2 or 3 different colors swirled together. I don’t know how he does it, but I look forward to them every year.

Now of course the question is what to do with all these boiled eggs, besides eating them with your breakfast toast. So here are a few ideas for you.

  • Egg salad-Mine is simple: boiled eggs, mayo, mustard, and a little pickle relish.
  • Deviled eggs-Peyton’s recipe is just as easy: 6 egg yolks, 1 tsp. white vinegar, 1 tsp. yellow mustard, and ¼ cup mayo, topped with Paprika.
  • Deviled egg salad-add your favorite Deviled egg ingredients to your egg salad: Paprika, green olives, pickle relish, Curry powder. The sky’s the limit!
  • Scotch eggs -Boiled egg wrapped in sausage, rolled in bread crumbs, then baked or fried. What could be tastier than that?
  • Bagels topped with cream cheese, boiled egg slices, smoked salmon, capers, and pickled red onions-Presley’s personal favorite
  • Use to top Chef Salad or Cobb Salad
  • Nicoise Salad-romaine lettuce topped with boiled potatoes, steamed green beans, tuna, and boiled eggs topped with a Dijon Vinaigrette dressing

 

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