Easter Eggs and How To Make Egg-ceptional Recipes With The Leftovers



Easter Eggs or "spring eggs" have been given as gifts to celebrate Easter or springtime for centuries. The egg has long been a symbol of the "start of life." The tradition of Easter Eggs may have emerged as a celebration of the end of Lent. During Lent, eggs were forbidden. Their consumption resumed at the end off Lent; Easter.

The egg is the most identifiable symbol of Easter and were originally painted with bright colors to represent spring and sunlight. Different cultures around the world have adopted their own techniques for making decorated Easter Eggs.

Eggs in Austria were designed with patterns by attaching ferns and other small plants around the egg before dyeing. A white pattern would be life on the shells after the plants were removed.

To make Easter eggs like the Austrians, you need:

  • Small flat leaves (we used fern, cilantro, dill, thyme, and mint leaves)
  • Hard-boiled white eggs
  • Nylon stockings, cut into 3-inch-long sections
  • Rubber bands
  • Water
  • White vinegar
  • Food coloring
  • Large glasses, one for each dye bath (be sure they're wide enough to hold an egg)
  • Spoon
Leaf Print Easter Eggs

Lay a leaf on an egg, then cover it with a section of nylon stocking to hold it in place.

Pull together both open ends of the stocking, then twist the ends together and secure them with a rubber band.

For each dye bath, mix 1/2 cup warm water, 1 teaspoon vinegar, and 10 to 20 drops of food coloring in a glass. Carefully submerge the nylon-wrapped egg in the bath and let it soak for about 4 minutes.

Use a spoon to remove the egg from the dye bath and set it on a covered work surface. Carefully remove the rubber band, nylon, and leaf. Allow the egg to dry completely before further handling it.

Now you have lots of Easter eggs leftover and you're wondering what to do with them. I like to use them for my Deviled Eggs Recipes, potato salad and of course, my delicious egg salad.

Easter Eggs placed in a decorative basket makes a beautiful spring centerpiece for your Easter Dinner.

Be sure to check out the rest of the Holiday Recipes Collection for more ideas for all your holiday cooking.



Egg-ceptional Egg Recipes

Chicken Creole Deviled Eggs

6 hard boiled eggs
1/2 c. diced cooked chicken
5 tbsp. mayo
1 tbsp. finely chopped onion
1 tsp. honey mustard
1/2 tsp. ground mustard
1/2 tsp. Creole seasoning
1/8 tsp. hot pepper sauce
1 tbsp. mined fresh parsley

Cut eggs in half lengthwise and remove yolk. Set whites aside. Mash the yolks in a small bowl. Stir in chicken, mayo, onion, honey mustard, ground mustard, Creole seasoning and hot pepper sauce. Spoon or pipe into egg whites. Sprinkle with parsley. Refrigerate before serving.

Crab Deviled Eggs

12 hard boiled eggs
1 - 6 oz. can crabmeat, drained, flaked and any cartilage removed
1/2 c. mayo
1 green onion, finely chopped
1 tbsp. finely chopped celery
1 tbsp. finely chopped green bell pepper
2 tsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. pepper
3 dashes hot sauce
3 dashes of Worcestershire sauce

Cut eggs in half. Remove yolks and set white aside. Mash yolks in a small bowl. Add remaining ingredients and mix well. Pipe or spoon into egg whites. Refrigerate until time to serve.

Creamed Cheese Deviled Eggs

8 hard boiled eggs
1 - 8 oz. pkg. cream cheese, softened
2 tsp. Dijon mustard1/4 tsp. pepper
1/4 c. frozen peas,thawed
3 bacon strips, cooked and crumbled

Cut eggs in half and remove yolks. Set egg white aside. Mash egg yolks in small bowl. Add the cream cheese, mustard, salt and pepper. Mix until well blended. Stir in peas. Stuff into egg whites and sprinkle with crumbled bacon. Refrigerate until time to serve.

My Favorite Egg Salad

1 - 3 oz. pkg. cream cheese, softened
1/4 c. mayo
1 tbsp. chili sauce
1/2 tsp. salt
1/8 tsp. pepper
8 hard boiled eggs, chopped
1/4 c. chopped green bell pepper
1/4 c. chopped celery
2 tbsp. finely chopped onion
2 tbsp. diced pimientos, drained
1 tbsp. minced fresh parsley

In a small mixing bowl, beat cream cheese, may, chili sauce and salt and pepper until smooth. Stir in the eggs, green pepper, celery, onion, pimientos and parsley.

Served on sliced bread or in a bowl with crackers.

Makes 6 servings.