SALT+RYE

Atlanta Meal Service + Recipes + Meal Planning

Easter Is Coming

· Mae Schwartz ·

I think one of my least favorite things to come out of this whole Shelter in Place thing is the same joke everyone is saying. You know the one. The one about not knowing what day it is, or how long we’ve been in our houses. I think the worst part about it is how it’s just too true, and I can’t stop myself from saying it because I DON’T KNOW WHAT DAY IT IS.

But what I do know is that Easter is coming on Sunday. Usually, we have a big feast with friends, egg hunts in our neighborhood, and a celebration at church. This year things we certainly look different. I have a bag of pre-filled eggs that I will throw in the yard one day. I’m planning a full Easter menu for the 4 of us, but who knows what I will get in my grocery pick up order. And church will be on the computer, in our jammies. While none of that is really bad, and I’m glad to stay home for the better good, I will admit that there is grief there. That’s OK. I believe we can hold both joy and grief together.

So I’m focusing on the little things that bring me joy, that help me lift my eyes to the one that is my JOY. Food and Family. Its what we have, and I’m going all in. At least as all in as my local grocery inventory allows. And it wouldn’t be a holiday meal around here without my Deviled Eggs. They are a classic, and eggs are luckily something I’ve still been able to find pretty regularly. So maybe after you dye eggs with your kiddos, give these a try!

DEVILED EGGS

Ingredients:

  • 12 eggs
  • 1/4 cup mayo
  • 2 tsp Yellow mustard
  • 2 tsp white vinegar
  • Salt+Pepper to taste
  • Paprika for garnish

Steps:

Boil the eggs

  1. Lay eggs in a single layer on the bottom of a large soup pot.
  2. Cover with cold water.
  3. Set heat to high, and let water come to a boil.
  4. When water comes to a boil, turn the heat off and cover the pot.
  5. Leave it on the warm burner for 10 minutes.
  6. Transfer eggs to ice bath to stop to cooking, for 10 minutes.
  7. Eggs are now ready to peel!

Peel those Eggs!

  1. Peel and cut eggs in half.
  2. Remove yolks and place them in a food storage bag.
  3. SMASH THOSE YOLKS
  4. Add mayo, mustard, and vinegar. SMASH AGAIN.
  5. Salt and pepper to taste.
  6. Snip the corner off the food storage bag and pipe the yolk mixture into the egg white halves.
  7. Garnish with a sprinkle of paprika.