|Our family loves Deviled Eggs so I allow for about 3 per person.|
Yesterday I dyed Easter Eggs and made three dozen hard cooked eggs altogether for the baskets, deviled eggs, and potato salad for Easter Dinner. This Easter Menu is much simpler than the traditional one I usually prepare. Because I've hurt my foot I am "cheating" and have ordered fried chicken from our local market. It is delicious and I really don't think you can ever go wrong with fried chicken for Sunday dinner!
Vegetable Platter with Dip
Strawberry Shortcake with Whipped Cream
So with the chicken ordered and the vegetables and dip in the refrigerator today I made the deviled eggs and potato salad. Leaving only the slaw, baked beans, rolls, and strawberries to contend with tomorrow. The rolls are made up and in the freeze and the slaw is cut leaving only to be dressed. I can slice the berries as the beans bake.
Ingredients for Deviled Eggs:
15 hard cooked eggs peeled and halved
1-1 1/4 C. Miracle Whip Salad Dressing
1 1/2 t. yellow mustard
1 1/2 T. pickle relish
1-2 t. sweet pickle juice
1/2 t. kosher salt
1/4 t. freshly ground black pepper
paprika for garnish
Place the halved eggs on a serving tray or large flat container for storing.
Place the Miracle Whip, yellow mustard, pickle relish, salt, and pepper in the bottom of the food processor on top of the chopping blade. Next add the egg yolks and pulse until smooth. Taste and add the sweet pickle juice until the desired consistency is reached. (I do not like them "dry" and the juice helps.)
Using a spatula scrape the yolk mixture off into a gallon sized zipper bag and push to one corner. Snip the corner forming a 3/8" to 1/2" hole and push the filling through the hole to fill the cavity of each egg. This really makes the filling of the eggs go quickly! If they are a little pointed just wet the end of your index finger with water and push down a little. Sprinkle with paprika and store covered in the refrigerator until serving time. Yield 30 deviled eggs.
|This is a very simple but delicious potato salad.|
Ingredients for Red Potato Salad:
3 pounds red potatoes. peel and quarter half the potatoes and leave peels on the other half quartering them also. Boil in a covered pan in salted water until fork tender and drain well.
6 hard cooked eggs. peeled
3//4 C. diced celery
1/2 C. pickle relish
1-1 1/4 C. Hellman's Mayonnaise
1- 1 1/2 t. Grey French mustard
1-1 1/2 T. sugar
fresh ground black pepper