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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?
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?
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.
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
Ingredients:
Sriracha Style:
Sweet Gherkin Style:
Cobb Style:
Preparation:
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
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