Easter will certainly be a little quieter this year, but we are very much looking forward to our favorite traditions! The table is set, and we’re planning our menu for three. With everything going on with COVID19, we’re trying our best to keep some of our Easter traditions alive. After all, it’s important to remember that the greatest gift of Easer is hope. Jesus rose from the dead and gave us all hope for tomorrow.
One of my favorite dishes to make for Easter are Deviled Eggs. They are so simple, and there are so many things that you can do to yours to make them unique. I stick with a pretty basic family recipe (below) that I grew up with. We usually also serve a ham, potato salad, and green beans. Simple, southern, and delicious. Two years ago I even made a Coconut Cake from scratch, which I’m really thinking about doing again. I gave up sweets for Lent, so having it on Easter would be such a nice treat. Justin’s a big Carrot Cake fan, which I’v never attempted to make. So, it’s a toss up between the two.
This year I’m so excited to have this new Bunny Deviled Egg Holder from Arthur Court. It’s the perfect addition to my collection, and looks great with all of our other Easter decor and tabletop decorations.
I’ve talked about Arthur Court before, but if you’re not familiar with them, they are high-quality and lightweight designs inspired by nature. Their goal is to bring affordable luxury into everyone’s home. Their pieces are timeless, and really stand out. I love them for entertaining!
They have several other items from the Bunny Collection, and there’s still time to get yours before Easter.
It’s the little things, like cooking and baking for my family, that really bring me joy during the difficult time that we’re in. So, I hope that you’ll keep your Easter plans in place as best as you can. Maybe even add my Deviled Eggs to your menu! Hoppy Easter, y’all!
Thank you Arthur Court for sponsoring today’s post.
Photos by KVC Photography.
Deviled Eggs Recipe:
12 large eggs
5 tablespoons mayonnaise
3 tablespoons pickle relish
1 tablespoon mustard
1 teaspoon of salt
1/2 teaspoon of black pepper
garnish with paprika
garnish with topping – green olives
Boil eggs for 12 minutes. Peel eggs. Slice eggs half lengthwise, and carefully remove the yolks. Place yolks in a large mixing bowl, and add mayonnaise, relish, mustard, salt and pepper. Stir well to get out all of the clumps. Spoon the yolk mixture into the egg whites. Spring with a bit of paprika. Top with garnish or choice, I like sliced green olives.
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