Saturday, April 12, 2014

Easter Celebrations!

by Marcy Singer of THREAD END, by Amanda Lee

Easter is just around the corner, and I'm missing my mom big time. Ted and I went to visit her last Easter in San Francisco, but this year she's on a movie set and isn't able to make it home or here to Tallulah Falls.

I get really nostalgic around holidays, especially Easter. Since my mom is a costume designer, she always made our Easter dresses. I remember getting dressed up in a frilly dress, matching hat, and white lace gloves...and always new white patent leather shoes that I wound up scuffing before the day was out.

We always dyed our Easter eggs the Saturday before the big day. Mom's eggs always looked like they could be among the Imperial Collection of Faberge eggs. Mine looked...well, let's just say you wouldn't have any trouble distinguishing mine from those Imperial eggs. Nor would you have any trouble telling mine from Mom's. Still, she bragged on them as if I'd painted the Mona Lisa on one and Monet's Water Lilies on another.

And while the baskets were always special, the dinner was the best. Mom has never been much of a cook, but she's had several excellent ones in her employ over the years. My favorite was Hilda. She made the absolute best deviled eggs. Of course, when I was a little girl, I thought Hilda would be with us forever, so I never thought to ask for her recipe. It wasn't until I got out into the big, wide world that I realized not everyone made deviled eggs like Hilda did.

Fortunately, I recently ran across a recipe similar to hers. Here it is. Give it a try and let me know what you think. Also, share with me some of your favorite Easter memories or traditions!

Bacon Cheddar Deviled Eggs

Ingredients

12 eggs,
12 cup mayonnaise,
4 slices bacon,
2 tbsp cheddar cheese, finely shredded
1 tbsp mustard,

Preparation
  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
  2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
  3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

 

 

 


1 comment:

  1. Those sound good! I try to replicate an aunt's recipe--I use mayo, mustard, a touch of vinegar, and I sprinkle (pour?) paprika over the tops.

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