Hippity Hoppity Easters on its Way!!!!
Anyone else as excited as I am? Having a child makes every holiday that more special to me! And since it’s Molly’s first Easter, I want to start family traditions that we will continue through her entire childhood. And if she’s into it, hopefully her teen years and adulthood too 😉 So I thought I would share some of the traditions we are starting with Molly.
Also, I’m sharing A LOT in this post, but make sure to stick around to the end of the post because I’m sharing a SUPER FUN giveaway that I am doing with American Egg Board! So You guys can win so really awesome stuff! I’m so excited to share the contest with you guys!
But first, let’s talk traditions! The tradition I am most looking forward to is decorating eggs! It’s one of my favorite Easter memories growing up. And I’m not talking about the old dip your egg in food color type of thing – though that’s fun too! I’m trying some instagram worthy egg decorating ideas! Polka dots, temporary tattoos, glitter and decorating brown eggs! That’s right – egg decorating isn’t just for white eggs. I actually think decorating brown eggs is very chic! Anywho, I’m no Pinterest mom. Ha! Meaning, these techniques are EASY and anyone can do them and make beautiful eggs this Easter! First things first – head to the grocery store and grab a few dozen eggs. I got 4 dozen for the 3 of us. Ha! Can you tell I was super excited to decorate? I see a lot of egg salad sandwiches in our future. And deviled eggs! But I’ll get to that in a minute.
Let me show you guys what I did!
First, hard-boil all your eggs. I did a dozen at a time in a big pot. You should only lay enough eggs down to form one layer at the bottom of the pot. If you try to do more than that, they will break easily. Cover the eggs with 1 to 2 inches of water and bring the water to a boil. As soon as the water starts boiling you can remove the pot from the heat source but leave it covered for 10 to 12 minutes. Rinse eggs in cold water.
Now it’s time to decorate!
Polka Dot Eggs
This is ridiculously easy. All you need is some paint and a pencil. And incredible edible eggs of course! Just dip the eraser side of the pencil in the color paint you want, and apply the end to the surface of your egg. It’s that simple!
When I first heard about this Easter egg decorating trend, I immediately thought of all the silly kid tattoos that I could use with Molly when she gets a little older. However, this year I decided to use my kind of tattoos! Metallic flash tattoos! So I bought some of my favorite metallic flash tattoo designs online, cut out the shapes I wanted, and simply applied them to my eggs using a damp paper towel to transfer the tattoo over. The same exact way you would do if you were putting it on your skin! Different tattoos might have different instructions. But just follow the instructions for putting it on your skin to put it on your eggs. These eggs might be my favorite! I’m not super artistic, so I let the tattoos do the art for me!
For this technique you’ll need glitter, modge podge glue, and ziplock bags. I had a little bit of trial and error when I was trying to do the glitter eggs. Let me explain. The first thing you do is cover your egg in the glue. You can use a paintbrush or foam brush to do this, but I just rolled it in the glue on a paper plate and used my fingers to rub it all over the egg. We’re not fancy in our household! At first, I used another paper plate for the glitter and tried rolling the egg in the glitter. However, this didn’t really work for me. The egg had bare spots and the glitter was getting clumpy on the egg. So then I tried Plan B, and put the glitter in a Ziploc bag. After covering the egg with glue, I just dropped the egg in the bag of glitter, sealed it up, and gently shook the bag with the egg inside. I found that this technique gave me evenly covered eggs! Give it a try and let me know what you think! I got rainbow glitter because I thought it would be the most fun for Molly to look at. But just using gold and black glitter or black and silver could be really pretty if you’re looking for more chic work. But you’ve got to go with the rainbow glitter if you have kiddos!
Decorating brown eggs was my absolute favorite! I never in a million years thought I would feel that way. Growing up, we always decorated white eggs. That’s just what we did. But now that I found out how gorgeous decorating brown eggs is, I’m forever a fan! All I used to decorate the brown eggs was a white paint marker. I just googled one online and bought it. And then, well, I just drew stuff! I looked online for some inspiration for different patterns. But for some I just had fun with it and doodled. And of course I wrote Molly’s name on one. And I just think they look so modern! You guys have to give this technique a try! It’s my fave!
After we were done decorating, I realized we had a ton of eggs and I didn’t want to waste them! Obviously, I wanted to enjoy our work for a few days so I decided to use a few of the hard-boiled eggs in some fun recipes!
There are two things that I absolutely love to make with hard-boiled eggs. Well, that’s when I’m not eating them plain. Because they’re just so good. First, is an egg salad sandwich. It’s my absolute favorite kind of sandwich! I don’t know if I’ve ever told you guys this but there’s a small deli in my hometown called Papa Charlie’s that names sandwiches after people on TV and in movies. So when I was on the Bachelorette they asked me what my favorite sandwich was so they could name it after me! Well, if you go to Papa Charlie’s in Williamstown, Massachusetts and walk in to order the “Ali the Bachelorette” sandwich, you will get a delicious egg salad sandwich with lettuce and cucumber on whole wheat bread with the crust cut off! Ha! I’m not even kidding. It’s always been my favorite.
Pickled and Deviled Eggs
For our Easter themed lunch this year I want to do something a little bit different than just a sandwich. I want to make it special so I decided to make pickled and deviled eggs! (I’m practicing today and I’ll make all this again on Easter Day!) I mean, just look at the picture below so you can see how gorgeous they look! They’re so easy to make but I think they look so pretty so it makes it feel like a special occasion when you make them. So I’m sharing the recipe I found on the Incredible Edible Egg website with you guys today!!! Here is what you need:
EGGS AND FILLING
12 hard-boiled eggs
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. finely chopped fresh dill OR chives (I got both cause I love both and wanted to use them both for toppings. But I put dill in egg mixture. More on that below.)
1 jar (16oz) beets (I used a can)
1 cup water
1 cup distilled white vinegar
Crab meat & fresh dill, small cooked shrimp & chives, smoked salmon, capers & chives, diced red bell peppers & Italian parsley, steamed asparagus tips
- Cut the eggs lengthwise in half. Take out the yolks and put them in a medium bowl. Keep 20 white halves and finely chop the remaining 4 egg white halves.
- In the bowl with the egg yolks, add chopped egg whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper and mash it all up together. Mix in the dill (or chives!) and refrigerate it, covered.
- Drain the beets, but reserve the juice (about 2/3 cup). Set beets aside for another use (We gave some to Molly as a snack). Combine the beet juice, water and vinegar in a shallow container big enough to fit half of your egg white halves. Arrange the egg whites cut side down and pour the marinate over the eggs. Put in the fridge for at least several hours or overnight, turning occasionally.
- The next day remove the pickled egg whites from marinade (I had another batch in the fridge so I could finish my eggs all in one day – which is why I’m in same outfit the “next day” – but I made the marinade again so I could show you guys photos.) Pat the eggs dry with paper towel and spoon in 1 heaping Tbsp. yolk mixture into each pickled egg white half. Garnish with toppers, as desired.
And how gorgeous are they!!! Plus they’re soooo tasty! I am definitely making these for my next party to impress all my guests!
Now onto my next recipe!
Also, we happen to have a dozen eggs left over that we didn’t end up boiling and I wanted to use those because I don’t want them to go to waste! So I made another one of my favorites. Crepes! If you guys followed me on Instagram back when I was pregnant with Molly, you know that when I was pregnant I ate a crepe almost every single day. And I still eat them all the time, but maybe not every single day. Ha!
Anyway, while I have all these eggs left over I thought I should share the recipe with you guys. It’s a super yummy crepe filled with eggs, pesto, spinach, avocado, and tomato! Most crepes has cheese, but I don’t even bother adding it because all these ingredients packed so much flavor. Plus, one large egg is packed full of lean high-quality1 protein (6 grams of protein and only 70 calories2) so you don’t need the protein (or added fat) in the cheese. I’m all about that lean mean protein packed egg machine! Ha! I’m a dork, I know this.
Anyway, here is what you need:
1 cup all purpose flour
1/2 cup water
1/2 cup milk
2 Tbsp. melted butter or margarine
1/4 tsp. salt
2 or 3 eggs (depending how hungry you are)
1/8 cup of milk
1 cup spinach
1 tomato (You’ll use a few slices)
1 avocado (You’ll use a few slices)
1 Tbsp. pesto
- Make the crepe batter! Blend the flour, 2 eggs, butter, salt, water, and milk in a blender until smooth. And voila! You’re crepe mix is done!
- I actually bought a crepe pan and crepe tools a while back because I make them so often. But you really don’t need these things to make one. All you need is a nonstick pan and a spoon to smooth out the crepe filling on top of the pan. Or you could just pick up the pan and swirl it around to evenly spread out the filling. Cook each side on a medium to low heat. For about two minutes per side. When my crepe is done, I leave it in the pan but put it off to the side so it’s not on the burner. Then I make the eggs!
- I’ll put two or three eggs depending on how hungry I am and whisk them up with some milk. You could also use half and half if you’re looking for a richer taste!
- After scrambling the eggs, I move the crepe in the pan back onto a burner on very low heat then I layer my pesto, spinach, tomato, avocado, and eggs. By doing this over the low heat, the spinach slightly wilts and all of the ingredients heat up. But really it’s only on the low heat for maybe a couple minutes while you assemble the crepe.
- Fold in half and you’re done!
I swear to you guys this is really so easy to do and super tasty! Plus it’s really healthy for you! Meals like this have definitely helped me shed the baby weight since having Molly!
Now for some really fun news. I partnered with the American Egg Board to bring you today’s blog post and guess what, we are doing a giveaway!!! That’s right, if you guys try any of these egg decorating techniques or any fun decorated eggs that you came up with you can win! Share them on Instagram using #EggArt and #Sweepstakes. By doing this, you could win an Easter prize pack from the American Egg Board! And this is no shabby prize pack. You get a KitchenAid mixer and an Egg Cookbook and some really fun egg goodies from the American Egg Board How awesome is that? So make sure to share your photos of your decorated eggs with us on Instagram for your chance to win! Check out this link for more details: http://www.incredibleegg.org/blog/easter-eggart-contest/
I hope today’s blog post got you as excited about Easter as it’s gotten me! Decorating all these eggs and making these recipes was so much fun and I absolutely can’t wait to recreate these recipes on Easter! If you have any comments or suggestions for other egg decorating techniques I should try, let me know in the comments below!
This post is sponsored by the American Egg Board.
1Campbell B et al. International society of sports nutrition position stand: protein and exercise. J Int Soc Sport Nutr. 2007;4:8
2US Department of Agriculture, Agriculture Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 28. Basic Report: 01123