EASTER-Y DEVILED EGGS

Every year around this time I get lots of visitors to the blog looking for cute deviled egg ideas for Easter.  Apparently deviled eggs are not just popular in the South!  So for those of you hunting for a fun appetizer for an Easter meal,  here’s the updated annual roundup of Easter-y deviled eggs.

Your family will cluck with approval at these cute little chicks from swellkid:

chickie eggs

A plateful of cute Easter critters from saveonfoods.com:

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These colorful ones from Real Mom Kitchen are sure to wow:

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Little hens and chicks from eye candy (not sure which one she made first, the hen or the chicks):

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Keep ‘em guessing with deviled egg bunnies/mice from MyFudo:

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T’was the night before Easter and all through the house . . . .

Everyone will ooh and aah at this pretty springtime presentation from Hungry Happenings:

Making deviled eggs into daisies [1]

What kid could possibly resist these adorable bunny eggs from Paas?

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Another cute bunny idea (although I might leave the whiskers off) comes from PapaWow:

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Deviled egg mushrooms from Chef de Paprika for your Super Mario fans:

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A basket of deviled egg cuteness (soak celery in water to make it pliable for the handle):

deviled egg baskets

Here’s another adorable Easter basket deviled egg from Taste of Home with candy-coated sunflower seed eggs:

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If you’d prefer something a little more reverent for Easter, you might try these carrot crosses from Happier than a Pig in Mud:

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Not deviled eggs, but here’s a few fun ways to serve hard-boiled eggs for Easter (and use up leftover dyed eggs:

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fivehearthome.com

Here’s my own recipe for Easter Lily Deviled Eggs! Feel free to use your favorite recipe for deviled eggs, or try a new one — like this great-sounding one for Chipotle Cilantro Deviled Eggs from Savoury Table.

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EASTER LILY DEVILED EGGS
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Recipe type: Appetizers
Author:
Ingredients
  • 1 dozen hard-boiled eggs
  • 3 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • Salt and pepper, to taste
  • 12 mini fillo shells (recipe developed with Athens brand)
  • Paprika (sweet or smoked), to garnish
Instructions
  1. Slice eggs in half lengthwise. Carefully remove yolks and place in a small bowl; set whites aside. Add mayonnaise and mustard to bowl, and using a fork, mash together with yolks until smooth. Season with salt and pepper, to taste. Spoon or pipe yolk mixture into fillo shells. Cut triangular petals from reserved egg whites with a sharp paring knife. For each deviled egg cup, arrange 5 petals decoratively around filling, sprinkle paprika lightly over filling, and serve.

easter-lily[1] Happy Easter!

COWBOY COOKIES

cowboy art

I saw this hanging on the wall at an estate sale, with a $5 sticker on it.  Can you imagine trying to sell your kids’ elementary school artwork — is nothing sacred?  Who knows, maybe there is a market for such stuff?  Let’s see, I’ve got some of my daughter’s artwork that might interest y’all.  Here’s a sample of her cowboy art:

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Perhaps something from her Degas period might appeal to you:

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This one is my personal favorite, which I could never part with at any price:

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Then there was the dark period — we’re still trying to figure this one out:

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In any event, I’d be willing to bet that the cowboy picture was drawn during that time of year in Houston when everyone’s a cowboy — the Houston Livestock Show and Rodeo, which is presently upon us.  Friday was Go Texan Day, the day the trailriders thunder into town, the barbecue cook-off starts (a full weekend of smoke and debauchery), and the rodeo season officially kicks off.  My newsfeed was filled with adorable pictures of my friends’ kids and grandkids in their cowboy couture.  I got kind of verklempt thinking back to the days when I used to dress my kids up for Go Texan Day.

Tomorrow, March 2, happens to be Texas Independence Day, commemorating the adoption of the Texas Declaration of Independence on March 2, 1836, an event that marked Texas’s independence from Mexico.  9-1/2 years later, Congress admitted Texas as a state of the Union.

Inspired by the child’s cowboy drawing and all the Texas-ness going on around me, I set out to make a Texas cookie.  The one that kept popping up in my searches was Laura Bush’s Texas Governor’s Mansion Cowboy Cookies (rather pompous sounding, don’t you think?), her entry in the 2000 presidential cookie contest.  The inane contest began in 1992, when Hillary Clinton rattled a number of women with her comment that “I suppose I could have stayed home and baked cookies and had teas.”  Family Circle magazine seized on this and came up with the contest, pitting HIllary’s chocolate chip recipe against a classic one from Barbara Bush, and asking readers to vote for the winner.  In 2000, Laura Bush’s cookie beat out Tipper Gore’s gingersnaps.

This recipe for Texas Governor’s Mansion Cowboy Cookies makes a huge batch of very stiff dough — you might wind up mixing in the chips and nuts with your hands, as if you were making meatballs.  You can follow the recipe and make Texas-sized cookies by scooping out the dough with a 1/4 cup measuring cup, but we preferred them regular size, using 2 tablespoons of dough.  There’s some debate about how long to bake them.  I baked them for about 16 minutes, and they came out golden around the edges and crisped up as they cooled, which we preferred over ones that cooked for a shorter time and were softer in the middle.

At first bite, we did not love these cookies.  But like soup, they vastly improved the next day, to the point where they were really good — crunchy and packed with goodies. Come and bake it!

COWBOY COOKIES
Print
Recipe type: Cookies
Author:
Ingredients
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 1-1/2 cups (3 sticks) butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 cups packed light brown sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 3 cups semisweet or milk chocolate chips
  • 3 cups old-fashioned rolled oats
  • 2 cups sweetened flake coconut
  • 2 cups chopped pecans
Instructions
  1. Preheat oven to 350 degrees.
  2. Place flour, baking powder, baking soda, cinnamon, and salt in a medium bowl, and mix together.
  3. Place butter in a large bowl, and using an electric mixer, beat until fluffy. Beat in sugars. Add eggs one at a time, beating after each addition. Beat in vanilla.
  4. Add flour mixture to butter mixture, stirring until thoroughly combined. Mix in chips, oats, coconut, and pecans. (These steps will take some time and elbow grease.)
  5. For Texas-sized cookies, use ¼ cup of dough for each cookie, spacing cookies 3 inches apart on cookie sheet. For cookies the size of those eaten in the rest of the U.S., use 2 tablespoons dough for each cookie, spacing 2 inches apart on cookie sheet. Bake cookies for 15 to 17 minutes, until edges are lightly browned and centers are set. Remove to racks to cool.

 

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Stiff dough requires a lot of elbow grease

1/4-cup scoops for giant cookies, 2-tablespoon scoops for normal-sized cookies

Golden and crisp from the oven

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You can make them Texas-sized, or the size that the rest of the U.S. enjoys

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Bang bang eat ‘em up