Dye, Hunt, Eat

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.

 Bop:  "Why are we using that [vinegar]?  It stinks!  It smells like toots!" 

Toot smell aside, she was pleased with the final product.

We still have snow melting and freezing rain pelting us, so we opted for an indoor hunt.  Claudia's so fast! She wore her Ariel mermaid costume to make her extra fast. As a result of her mermaid swiftness, most of my pictures were blurry.  She momentarily paused to fret over an out-of-reach egg... and I got a pic!  Good grief, look at that face!

This guy took his sweet time and managed to get one egg.  And that was enough for him.

This was the moment he thought Claudia was about to take the one egg.

Chocolate (and hugs from Dad) fixes everything.

Sweet moment with my boy.

Sweet moment was cut short when I extracted a tinfoil chocolate wrapper from his mouth. Poor Patrick thought I was trying to take his one piece of candy.  (Don't worry, at the end of the day he got more than one piece).

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!