Easter Update

I know it's way late, but here are a couple pictures of our little family on Easter as well as a recipe to share.

{I like the tradition of taking pictures on our front stoop}

{Josh, Stephanie & Toby}

{Josh looking dapper while I messed with the timer on the camera}

I contributed deviled eggs and ham for our Easter dinner at Josh's mom's house. I think deviled eggs are such a yummy picnic treat (if you can keep them cold), so I'm going to share my recipe. It's from Miss Daisy Celebrates Tennessee by Daisy King, a cookbook my mom and I picked up on a trip to Tennessee over a decade ago. This cookbook has lots of great treats and fun Tennessee trivia tucked inside as well.

Deviled Eggs

Adapted from Miss Daisy Celebrates Tennessee

12 hard boiled eggs, peeled and chilled (I follow the directions from Simply Recipes for perfect hard boiled eggs every time!)

1/4 - 1/3 cup mayonnaise

1 1/2 teaspoons Worcestershire sauce

1 teaspoon prepared mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1 green onion, finely chopped

2 tablespoons well-drained pickle relish

Paprika for garnish

Assemble all ingredients and utensils. Cut eggs in half lengthwise, remove yolks, reserve whites. In a bowl, mash yolks until smooth. Combine mayonnaise, Worcestershire sauce, mustard, salt and pepper and add to yolks. Stir in onion and pickle relish. Taste and season with more salt and pepper, if necessary. Fill a ziploc bag or piping bag with yolk filling and pipe into center of the egg whites.  Sprinkle with paprika. Refrigerate until serving. Yields: 24 eggs.

Hope you're enjoying some picnic worthy weather! Rochester may get one last snow, so naturally I'm pining after warm summer nights!!!

Stephanie