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Bop was excited to dye eggs this year. Funny though, she wouldn't call it "dyeing eggs" because it sounded like we were going to "kill" the eggs. We called it "coloring eggs" instead. |
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Bop: "Why are we using that [vinegar]? It stinks! It smells like toots!" |
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Toot smell aside, she was pleased with the final product. |
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This guy took his sweet time and managed to get one egg. And that was enough for him. |
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This was the moment he thought Claudia was about to take the one egg. |
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Chocolate (and hugs from Dad) fixes everything. |
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Sweet moment with my boy. |
Lastly, we made the best deviled eggs. So easy, so good, so I will share: Bacon and Onion Deviled Eggs*
Ingredients:
8 hard boiled eggs, cut in half lengthwise
3 strips thick cut bacon, cooked and crumbled
2 tablespoons sour cream (you can use mayo if you like) 2 tablespoons Dijon mustard 1 tablespoon finely minced green onion salt pepper
paprika
Directions: Place the yolks in a small bowl and mash with a potato masher. Add the sour cream and mustard. Mash until smooth. Stir in bacon, onion, salt and pepper, evenly distributing in the egg mixture. Divide evenly among the halves. Sprinkle top of eggs with paprika.
*adapted from Rachel Rappaport's Bacon and Shrimp Deviled Eggs (which would have also been fabulous, had I had any shrimp).
Hope everyone has had a wonderful Easter!
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