Learn how to cook those eggs for Easter, Includes recipes and coloring pages.
|
I have the perfect solution!
I have the Beauty, Red Pickled Eggs, the Beast, Deviled Eggs and Be Our Guest, Egg Salad Sandwich. Okay, that last Beauty and Beast reference was a stretch. Regardless, these recipes are easy enough to cook with your kids. Yet, they are yummy enough that you will make dozens of eggs for Easter.
I know what you’re thinking, “Sure, I can eat the eggs, but I am not peeling that many eggs.” I got your back. I included the best way to cook the eggs and the fastest way to peel the eggs.
You have no excuse to indulge your little ones these Easter!
If your little one is not helping you in the kitchen, then entertain them with these coloring pages.
HAPPY EASTER!
Ingredients
•Ice water, enough to cover eggs after steaming
Equipment
•Mason Jar with Lid, Half Full of Water
How to Steam
•Transfer eggs to ice water let sit 5 minutes
How to Peel
To prove how easy it is to peel, check out this video.
Ready to down a dozen eggs no problem?
Ingredients
- 6 large eggs (cold)
- 1 Tbsps. yellow mustard
- ¼ cup mayonnaise
- 1 ½ tsp cider vinegar (or vinegar of your choice)
- ½ tsp paprika
- 1 Tbsps. grated yellow onion
- ½ tsp hot sauce
- ½ teaspoon Worcestershire sauce
- ½ tsp celery salt
- Salt and Pepper to taste
Directions
- Steam eggs according to my Best “Hard-boiled” Egg Method.
- Peel eggs. Remove yolk and slice whites in half Reserve.
- Remove yolks. Pulse in your food processor.
- Add all ingredients above, adjusting to taste; pulse until smooth
- Pipe into whites, Garnish with paprika
Try something new...
Ingredients
- 2 (15-ounce) can beets with juice
- 1 small red onion, thinly sliced
- 12 hard cooked eggs, shelled and whole
- 1/2 cup white sugar
- 1 cup vinegar (I use apple-cider)
You can also use fresh beets too. We plant a batch of beets every Arizona winter. Boil 8-12 beets in 1 – 1 ½ cups water.
Directions
- Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large jar or container with a lid.
- Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
- Pour the beet juice mixture over the beets, eggs, and onions. Seal the container and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste. Good for 2-weeks.
It's Egg-cellent
You can go all-in and mix-in avocados or pickles.
Ingredients
- 8 eggs, hard-boiled and chopped
- 1/2 C. mayo
- 2 green onions, chopped
- 2 celery stalks, chopped
- 6 slices bacon, chopped
- 1 tsp Worcestershire sauce
- Salt and Pepper to taste
- ½ tsp celery salt
- ½ tsp dill
- 1 Tbsp. yellow mustard
- 8 slice of good bread or 4 large croissants, halved
Directions
- In medium bowl, combine all ingredients, except eggs.
- Mix well and adjust for taste.
- Gently fold chopped eggs into the mixture/
- Chill in the refrigerator for a few hours to meld the flavors.
- Serve as it or on good bread or croissant.
FREE Coloring Pages
We encourage you to share our activities as much as you like. We just ask that you also please share our website. Stories by Mom is a self-published book and we can use all the help we can get to get it out there. Our goal is to use our books and activities to excite children about reading and encourage growth. We hope they can relate and have fun.
Happy playing,
Konnilaree Sanders
www.storiesbymom.com