Happy Easter, Happy Spring!

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Here’s a happy spring crocus for you!

Happy Easter and all the other joyous spring celebrations happening this time of year (not including tax day)!

Today I don’t have a destination to report, but I am reminding you of my latest book, Traditional Old-World Easter-Egg Coloring Techniques, available in Kindle and print form on Amazon, along with all my other books. This book has full, step-by-step instructions for boiling and blowing eggs, then coloring them in traditional ways, not that supermarket egg-coloring-kit way. This is really fun, especially for kids. Get yours today!

When I introduced the book a few weeks ago, I made the Kindle version available for free for a few days. The response was great, so look for more of those freebies in the future.

Here, I used quilling pieces to give my blown eggs some personality!

And this was the fate of some of the boiled eggs a couple of years ago:

If you want to make those “Devil Chix”, here’s how:

Print Recipe
Deviled Egg "Devil Chix" Recipe
  1. Hard boil the eggs and let cool quickly in ice water. Change out the ice water when it gets warm. If you cool the eggs slowly, a greenish skin forms around the yolks inside.
  2. Peel the eggs and rinse. Pat dry.
  3. With a sharp paring knife, cut about 25% off the smaller end of each egg, revealing the cooked yolk.
  4. Carefully remove the yolks from the whites and put them in a separate bowl.
  5. Rinse and pat dry the whites. With your paring knife, cut around the edge of the small end of each egg in a zigzag pattern. Cut a small slice off the other end of each egg to make them flat so they will stand up on their own.
  6. To the egg yolks, add the mustard, mayo, relish, sugar, paprika, cayenne, salt and ground pepper. Mash the yolks with a fork and mix all ingredients well.
  7. Spoon 1/6 of the egg yolk mixture into each of the larger, upright white parts. Cap each with a jagged small piece, leaving part of the yolk mixture visible. Push two whole peppercorns into each visible yolk part for eyes and a small piece of carrot into each for a beak.
  8. Serve chilled on a bed of lettuce.
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A heads-up: The ATFT Second Quarter 2017 Newsletter is coming to subscribers in a couple of days. Sign up using the form at the top if you haven’t already. I don’t want you to miss anything.

Also, there will be a Big Announcement in next week’s post, so don’t miss that! For now, have a happy, happy spring celebration!

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