Easter Bunnied Eggs

Think that Easter treats are just about chocolate bunnies, chicks and eggs? Think again. Kitchenette Lorene is back with a clever twist on an old favourite.

Here comes Peter Cotton Tail

Hopping down the Bunny Trail

Those lyrics take me back to Easter morning (after church of course) hunting for the treats left behind by the Easter Bunny himself. Do you find yourself  singing that song at this time of year, too?

Easter as a little Kitchenette!

How thrilled I would be when I would find a festively decorated basket waiting for me to fill with the treats hidden all overthe the living room. And that smart rabbit would even find us if we were away at my dear Grandmother’s house. Such a clever rabbit. I truly thought all Easter eggs were magically made out of chocolate. So imagine how disappointed I was when I watched someone decorate an egg. When she handed me the completed artwork and invited me to break it open, I was devastated that it had not worked…it was still a hard boiled egg.

Now that I am mature, er, well, older anyway, I look for ways that bring festive back to the simple boiled egg. Behold, the pastel devilled eggs. Delicious egg treats that look amazing. I have taken the idea from the magic internet but modified the ‘devilled’ part to zing it up a bit with spices and herbs. Would you like to try some? They are easy and yummy!

Easter Bunnied Eggs

Ingredients

  • 6 hard boiled eggs
  • 2 ½  Tbsp. Mayo
  • 1 Tbsp. Lemon Juice
  • ½ Tsp. Turmeric
  • ½ Tsp. Dry Mustard
  • ½ Tsp. Prepared Mustard
  • ¼ Tsp. Dried Dill
  • ¼ Tsp. Black Pepper
  • 1/8 Tsp. Garlic Powder
  • 1 Tsp. Fresh Chives Chopped
  • Paprika
  • Food Colouring

Directions

  1. Place eggs in empty saucepan (single layer).
  2. Cover with water and add a sprinkle of salt.
  3. Bring water to boil for 10 minutes.
  4. Turn off heat and allow to sit on burner for 15 minutes.
  5. Pour off hot water and run cold water over eggs.
  6. Allow to cool for 15-20 minutes before refrigerating.
  7. Refrigerate for 30-60 minutes.
  8. Peel eggs and slice in half lengthwise.
  9. Remove yolks; place in small bowl. Mash with fork.
  10. Stir in all other ingredients until smooth and creamy.
  11. Spoon into piping bag and refrigerate till ready.
  • Meanwhile, fill five glass bowls or wide mouth glasses – think “old fashioned” style with water. Into each glass squirt a few drops of food colouring till you get the colours you want.
  • I used green (with a few drops of yellow),  Yellow (with a few drops of red), blue alone, red alone, and blue and red together for purple (though it turned a darker blue instead – note to self – more red next time.
  • Place two halves in each solution and let sit till you are happy with the tint…the longer you leave them the darker they will get.
  • When you are happy with the colours, remove them from the bowls, drain, and  dry with on paper towels. Arrange on plate and pipe in the yolks.

Easter Deviled EggsSo, easy, so delicious – so fun!

Till next time, happy trails and cotton tails.

– Kitchenette Lorene

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