Trying pants on before bedtime last night, I realize our older son actually does not have pants that fit and are in good enough shape to wear to an egg hunt and dinner this afternoon. So, I'll be spending this morning traipsing around town-- in the rain, two kids in tow-- trying to find pants. Sweet. This is going to leave little time to over think an Easter menu (which might be good...save me from myself). What I do know, is that our casual Easter get-together with the neighbors will include
deviled eggs...or as my little one calls them "eggs with the devil in them". Since the baby chicks hatched in his class last week, he's been understandably a bit skittish about eating eggs. But, I know he digs these so I am thinking a few will go down the hatch. Eggs with the Devil in Them
(makes 12...double or triple if you're expecting a crowd)
(makes 12...double or triple if you're expecting a crowd)
6 hard-boiled eggs
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons finely minced celery
1 tablespoon curry powder
1 tablespoon minced drained capers
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons finely minced celery
1 tablespoon curry powder
1 tablespoon minced drained capers
Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in remaining ingredients. Season to taste with salt and pepper. Spoon yolk mixture into whites. Can be made several hours ahead, just cover loosely and pop into fridge.
Then, I'll also make a batch of pea dip or
edamame hummus to serve with pita chips and fresh veggies for dipping.
For sides to go along with the ham my neighbor is bringing, I think I'll make a spinach, jicama, slivered almond salad with this super simple yogurt-based salad dressing. Leftover dressing can be used as a fabulous marinade in the week ahead.
And if the rain ever stops, I'll make a big platter of grilled veggies
or maybe I'll just make grilled asparagus and call it a day. We'll see. I still need one or two comforting, decadent sides to please those (like my husband) who grew up with scalloped potatoes. Ideas and links to your favorite Easter side dish recipes are welcome...I'll be going to the grocery market this afternoon.
Then, I'll also make a batch of pea dip or edamame hummus to serve with pita chips and fresh veggies for dipping.
For sides to go along with the ham my neighbor is bringing, I think I'll make a spinach, jicama, slivered almond salad with this super simple yogurt-based salad dressing. Leftover dressing can be used as a fabulous marinade in the week ahead.
And if the rain ever stops, I'll make a big platter of grilled veggies
or maybe I'll just make grilled asparagus and call it a day. We'll see. I still need one or two comforting, decadent sides to please those (like my husband) who grew up with scalloped potatoes. Ideas and links to your favorite Easter side dish recipes are welcome...I'll be going to the grocery market this afternoon.
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