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Easter Edition: Natural-Dyed Eggs & Egg Salad 3 Ways!

by on ‎03-24-2015 06:02 PM

Hi, everyone!


Easter is next weekend—what are your plans? Are you hosting family and friends? Are you a guest? Wherever you are, I hope you’ll have time to color some Easter eggs. And, this year, why not try using natural ingredients to dye them?


Natural-Dyed Easter Eggs


I’ll bet you have most of these ingredients in your pantry or spice cabinet, which means one less trip to the store. And better yet, you know what you’re using to color your eggs. It’s nice to have that reassurance, you know?


Natural-Dyed Easter Eggs


First thing’s first: I dyed the eggs while they cooked, so I used four separate pots—one for each burner. And every pot got its own ingredient. (Obviously, I had to do a few different batches!) I used Add 2-3 tablespoons of the coffee, tea, and spices per pot. For the onions, I only used the skins. And for the cabbage, I used several leaves.



  • Add two (or more, depending on the size of your pot) eggs to each pot (with the spices) and add enough cold water to just cover the eggs.

  • Add about 2 tablespoons of white vinegar to each pot.

  • Bring the water to a boil and cook for 2 minutes. Cover the pot, turn off the heat, and let the eggs cook for 10-15 minutes in the hot water.

  • Remove the lids and let the liquid cool.

  • Transfer the eggs and colored water (plus the cabbage and onion skins) into Lock and Lock containers and refrigerate for about 3 hours to really deepen the color.

  • Dry and store in an egg carton until the Easter bunny arrives!


Now, on April 6, when you’re wondering what in the world you’re going to do with so many eggs, remember this recipe: Egg Salad 3 Ways!


Egg Salad 3 Ways


Egg Salad 3 Ways


Ingredients:



  • Salt and pepper, to taste

  • Bread slices or rolls, (optional, for serving)

  • Lettuce, tomato slices (optional, for serving)


Sriracha Style:



  • 3/4 cup mayonnaise

  • 3 Tbsp Dijon mustard

  • 1/4 cup Sriracha sauce

  • 8 hard-cooked eggs, chopped

  • 4 basil leaves, rolled and sliced into small strips

  • 1/2 cup celery, finely diced

  • 1/4 cup celery leaves, finely sliced

  • 1/4 cup roasted red peppers, chopped


Sweet Gherkin Style:



  • 2/3 cup mayonnaise

  • 1/4 cup Dijon mustard

  • 2 Tbsp gherkin pickle juice from jar

  • 8 hard-cooked eggs, chopped

  • 8 gherkin pickles, finely diced

  • 1/2 cup chopped celery

  • 1/4 cup finely diced sweet Vidalia onion


Cobb Style:



  • 4 slices of bacon or turkey bacon

  • 3/4 cup of fat-free Greek Yogurt (I like Fage)

  • 2 tsp lemon juice

  • 2 Tbsp powdered ranch seasoning mix

  • 12 hard-cooked eggs, yolks removed and whites cubed

  • 1 ripe avocado, peeled, cubed and sprinkled with lemon juice to prevent discoloration

  • 1 tomato, halved, seeds and juice squeezed out, and finely diced

  • 1/8 head of iceberg lettuce, sliced into thin strips

  • 1/2 red onion, finely diced

  • 1 oz crumbled blue cheese (optional)


Preparation:



  1. To prepare the Sriracha Style, combine the mayonnaise, Dijon mustard, and Sriracha sauce. Taste the sauce to judge the "heat." If you would prefer it hotter, add more Sriracha. Combine the eggs, basil leaves, celery, celery leaves, and roasted red peppers in a medium-size bowl. Gently fold in the mayonnaise mixture. Season with salt and pepper, to taste.

  2. To prepare the Sweet Gherkin Style, combine the mayonnaise, Dijon mustard, and pickle juice in a medium-size bowl. Combine the eggs, pickles, celery, and onion in medium-size bowl. Gently fold in the mayonnaise mixture. Season with salt and pepper, to taste.

  3. To prepare the Cobb Style, cook the bacon until crisp in a large skillet. Drain on a paper-towel lined plate and crumble. Combine the yogurt, lemon juice, and ranch seasoning mix in a medium-size bowl. Combine the eggs, avocado, bacon, tomatoes, lettuce, and onion in a separate bowl. Gently fold in the yogurt mixture. Garnish with the blue cheese, if desired, and season with salt and pepper, to taste.


I’m going to share a spring centerpiece idea this Friday in my blog to help you finish that holiday table. Don’t miss it!


From my home to yours,
—Jill