Saturday, April 23, 2011

eggs with the devil in them

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)


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


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.

2 comments:

  1. My friend, Janet, passed along this recipe for Fennel Potato Gratin (http://www.foodnetwork.com/recipes/ina-garten/potato-fennel-gratin-recipe/index.html) via the Meals in a Snap Facebook page (http://www.facebook.com/mealsinasnap). Janet says "Barefoot Contessa's Potato Fennel Gratin are the best scalloped potatoes I have ever had. Page 156 of her first cookbook... For the cheese I use TJ's shredded gruyere-swiss combo..."

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  2. Back in the day, just not saying how long ago...My wife and I were the Innkeepers at The Inn on Lake Waramaug, just south of Litchfield CT. We had a full time accountant that would show up on Sunday, his day off, to enjoy a plate brimming with lots of great items - half of which consisted of "Eggs with Devils in Them" - You could set your watch to Erwin showing up. We miss that man and I can close my eyes and imagine seeing him with a twinkle in his eye as he delighted stuffing another Egg in his mouth. I think you've given me a great idea to make a plate of these beauties tomorrow and sitdown and feast on a few for good ol' Erwin....Happy Easter and Passover

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