Hippity hoppity Easter’s on its way! If you’re lucky, perhaps the Easter Bunny will hide some lovely dyed and decorated eggs for you and your loved ones to hunt for Easter day. Whether you’re hosting the great hunt, or just there for the snacks, make this Easter eggstra memorable with these eggcellent recipes, all starring – you guessed it – eggs as the main ingredient. Pop by the Chico Certified Farmer’s Market for some fresh eggs and give one or all of these recipes a go!

Easter Eggs

Ingredients:

• Hard-boiled eggs (cooled)
• Water
• White vinegar
• Red/Pink: Beets, raspberries, cranberries
• Yellow/Orange: Turmeric, yellow onion skins, carrot tops
• Blue/Purple: Red cabbage, blueberries, blackberries
• Green: Spinach leaves, parsley

Instructions:

Prepare the Natural Dye:

1. For each dye color, you’ll need to prepare a separate pot of dye. Use a small pot for each natural ingredient you’re using to create the dye.
2. Chop or crush the natural ingredient to release its color. For example, chop beets or cabbage into small pieces.
3. In each pot, combine the chopped natural ingredients with water. Use roughly 2 cups of water for every 1 cup of chopped ingredients.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-30 minutes, or until the desired color is achieved. The longer you simmer, the deeper the color will be.
5. Remove the pot from the heat and let the dye cool to room temperature.

Strain the Dye:

1. Once the dye has cooled, strain out the solids using a fine mesh strainer or cheesecloth, leaving only the liquid dye behind.
2. Transfer the strained dye to a bowl or container that’s deep enough to submerge your eggs completely.

Dyeing the Eggs:

1. Add about 1 tablespoon of white vinegar to each cup of strained dye. Vinegar helps the dye adhere to the eggshells and intensifies the color.
2. Gently lower the hard-boiled eggs into the dye bath, making sure they are completely submerged.
3. Let the eggs soak in the dye bath for at least 30 minutes to several hours, depending on the depth of color you desire. You can leave them in the dye overnight in the refrigerator for even richer colors.
4. Periodically rotate the eggs in the dye bath to ensure even coloring.

Remove and Dry the Eggs:

1. Once the eggs have reached the desired color, carefully remove them from the dye bath using tongs or a slotted spoon.
2. Place the dyed eggs on a wire rack or paper towels to dry completely.
3. Optionally, you can rub a small amount of vegetable oil onto the dyed eggs to give them a shiny finish.

Display and Enjoy:

1. Once dry, display your beautifully colored Easter eggs in a decorative basket or egg holder.
2. Remember to store any leftover dyed eggs in the refrigerator if you plan to eat them later.

With natural egg dyes, you can achieve a range of beautiful colors while avoiding artificial additives. Have fun experimenting with different natural ingredients and creating unique designs on your Easter eggs!

 

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Cottontailed Eggs

 

Ingredients:

• 6 hard-boiled eggs, peeled and sliced in half lengthwise
• 2-3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• Salt and pepper to taste
• Paprika, for garnish
• Fresh parsley or chives, finely chopped, for garnish (optional)

Instructions:

Prepare the Eggs:

1. Once your eggs are hard-boiled and peeled, slice them in half lengthwise.
2. Carefully remove the yolks and place them in a mixing bowl. Set the egg white halves aside on a serving plate.

Make the Filling:

1. Mash the egg yolks with a fork until they are crumbly.
2. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Adjust the amounts according to your taste preferences.
3. Mix everything until smooth and creamy. If the mixture is too thick, you can add more mayonnaise or a splash of water to achieve your desired consistency.

Fill the Egg Whites:

1. Using a spoon or a piping bag fitted with a star tip, carefully fill each egg white half with the yolk mixture. You can also use a small zip-top bag with a corner snipped off if you don’t have a piping bag.
2. Fill each egg generously, mounding the filling slightly.

Garnish:

1. Sprinkle a pinch of paprika over the top of each deviled egg for color and flavor.
2. If desired, garnish each egg with finely chopped fresh parsley or chives for an extra pop of color and freshness.

Chill and Serve:

1. Once all the eggs are filled and garnished, cover the plate with plastic wrap and refrigerate the deviled eggs for at least 30 minutes to allow the flavors to meld and the filling to set.
2. Serve the Easter Deviled Eggs chilled as a delicious appetizer or side dish at your Easter celebration!

Feel free to adjust the seasoning and ingredients to suit your taste preferences. These Easter Deviled Eggs are sure to be a hit at any gathering!

 

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Easter Egg Salad Sandwiches

 

Ingredients:

• 6 hard-boiled eggs, peeled and chopped
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped green onions (scallions)
• Salt and pepper to taste
• 8 slices of bread (your choice of type)
• Lettuce leaves
• Tomato slices (optional)
• Additional toppings such as avocado slices or crispy bacon (optional)

Instructions:

Prepare the Egg Salad:

1. In a mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, chopped celery, and chopped green onions.
2. Mix well until all the ingredients are evenly combined and the egg salad is creamy.
3. Taste the egg salad and season with salt and pepper according to your preference. Adjust the amount of mayonnaise or mustard if needed.

Assemble the Sandwiches:

1. Lay out the slices of bread on a clean work surface.
2. Place a lettuce leaf on one slice of bread.
3. Spoon a generous amount of the prepared egg salad on top of the lettuce.
4. If using, add tomato slices, avocado slices, or crispy bacon on top of the egg salad.
5. Place another slice of bread on top to form a sandwich.

Slice and Serve:

1. Using a sharp knife, carefully slice each sandwich in half diagonally to create two triangular halves.
2. If desired, you can secure each sandwich half with toothpicks to hold them together.
3. Arrange the Easter Egg Salad Sandwiches on a serving platter and serve immediately.

You can customize this recipe by adding other ingredients such as chopped pickles, diced bell peppers, or fresh herbs like parsley or dill. These sandwiches can be served as a delightful addition to Easter brunch, lunch, or picnics. Enjoy!

 

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Birds Nest Breakfast Cups

 

Ingredients:

• 6 slices of bread (white or whole wheat)
• 6 slices of ham or cooked bacon
• 6 large eggs
• Salt and pepper to taste
• Cooking spray or butter for greasing the muffin tin
• Fresh parsley or chives for garnish (optional)

Instructions:

Preheat the Oven:

1. Preheat your oven to 375°F (190°C).

Prepare the Bread:

1. Lightly grease a muffin tin with cooking spray or butter.
2. Using a round cookie cutter or the rim of a glass, cut out circles from each slice of bread. Make sure the circles are large enough to fit inside the muffin tin cups.

Line the Muffin Tin:

1. Place one slice of ham or a piece of cooked bacon in each muffin tin cup, forming a nest-like shape.
2. Press a bread circle into each cup on top of the ham or bacon, gently pressing down to create a nest shape.

Crack the Eggs:

1. Carefully crack one egg into each bread-lined muffin tin cup.
2. Season each egg with a pinch of salt and pepper to taste.

Bake the Nest Breakfast Cups:

1. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your desired level of doneness.
2. Keep an eye on the eggs towards the end of the baking time to ensure they don’t overcook.

Garnish and Serve:

1. Once the Nest Breakfast Cups are done baking, carefully remove them from the oven.
2. Use a spoon to gently lift the breakfast cups out of the muffin tin and transfer them to a serving platter.
3. Garnish with fresh parsley or chives, if desired, for a pop of color and flavor.
4. Serve the Nest Breakfast Cups warm, either on their own or with a side of fresh fruit or salad.

These Nest Breakfast Cups are not only delicious but also visually appealing, making them a perfect addition to your Easter brunch spread or any morning gathering!

 

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Lemon Drop Custard Cups

 

Ingredients:

• 4 large eggs
• 1/2 cup granulated sugar
• 2 cups whole milk
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt
• Fresh berries (such as raspberries, strawberries, or blueberries) for garnish
• Mint leaves for garnish (optional)

Instructions:

Preheat the Oven and Prepare Custard Cups:

1. Preheat your oven to 325°F (160°C). Place the oven rack in the middle position.
2. Lightly grease six custard cups or ramekins with butter or cooking spray. Place them in a baking dish large enough to hold them without touching them.

Make the Custard:

1. In a mixing bowl, whisk together the eggs and granulated sugar until well combined.
2. In a saucepan, heat the milk over medium heat until it just begins to simmer. Do not let it boil.
3. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
4. Stir in the lemon zest, lemon juice, vanilla extract, and a pinch of salt until smooth and well combined.

Fill Custard Cups and Bake:

1. Divide the custard mixture evenly among the prepared custard cups or ramekins.
2. Carefully pour hot water into the baking dish surrounding the custard cups, creating a water bath (bain-marie).
3. Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the custard is set around the edges but still slightly jiggly in the center.

Chill, Garnish and Serve:

1. Remove the custard cups from the water bath and let them cool to room temperature on a wire rack.
2. Once cooled, cover each custard cup with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.
3. Before serving, garnish each custard cup with fresh berries and mint leaves, if desired.
4. Enjoy these creamy and refreshing Easter Lemon Custard Cups as a delightful dessert or treat during your Easter celebrations!

This Easter-themed custard is light, tangy, and bursting with lemon flavor, making it a perfect dessert to complement your holiday menu.

 

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