Easter is the holiday we host in my wife’s family. My family is 800 miles away. When my mother-in-law stopped hosting Xmas and Turkey Day my wife’s sister snatched those holidays. Wife was upset at first but realized it was less work. I do wish we hosted because my wife can cook way better than her sister.
OK. Wife’s family is Italian. What does that mean? It means you cook twice the amount of food needed for dinner. We have a total of 16 for dinner.
Two hams(One just might not be enough)
Stuffed Shells with homemade sauce, meatballs and sausage.
Then plenty of sides. I can’t keep track of them all.
Plenty of desserts.
All I know I will happily be eating leftovers for at least 3 days.
We are having son and DIL for brunch. She will bake kolaches, and I am making a quiche, roasted fingerling potatoes and sausage (in the same sheet pan), berries with balsamic drizzle. There will be a bowl of nice jelly beans on the table but I’m resisting getting any of the kids’ old Easter baskets out.
Should I devil some of the eggs that I boiled this morning?
We had this this morning along with some fresh fruit. I am GF, so always do crustless quiches. I cooked the sausage and spinach and grated the cheeses yesterday. So, all I had to do was whip up the custard part this morning while the oven was preheating.
Our Easter was yesterday. Today we are eating leftovers. I did not have to make the deviled eggs because my niece’s husband offered to make them. He swears by Dijon mustard and dill pickle relish instead of sweet. Are you in the dill or sweet pickle relish camp?
Dinner was all delicious. I actually can’t wait to eat some lamb shank leftovers and some kraut and sausage.
We are just home from Easter brunch at D1’s and everything was delicious. They loved the egg casserole I made and the smoked bacon D1’s bf cooked. We also had pancakes, bagels, fresh fruit and cupcakes for dessert. Mimosas and local San Diego IPA’s were also on the menu. Hope everyone enjoyed their day.
I have no opinion on relish as I don’t put it into my deviled eggs! I use Duke’s mayonnaise, salt, Dijon, and today I added a little horseradish. I sometimes just play it by ear!
I ended up making 124 deviled eggs and came home with empty containers. Everyone loved them and I don’t do anything special. @sevmom , I use Duke’s mayonnaise too - love the twang.
I do like Duke’s too. I did forget earlier to mention that I always finish deviled eggs with a sprinkle of paprlka, pretty standard. What do you add to the Duke’s? Sounds like your eggs were a big hit!
Dukes, yellow mustard, salt, pepper, a little sweet pickle relish. I pipe them with an open star tip and sprinkle with paprika. They are very basic and yet so many folks complimented them.
Pacific Northwest here. Our local pub serves stout deviled eggs, and before the pandemic, the bar at the flagship Nordstrom had delicious deviled eggs… so I would get my fix without having to make them myself.
We’ve never had deviled eggs on Easter. I never realized it was a thing until this past week when so many talked about recipes.
When I was growing up, they were always at summer cookouts. I can’t remember the last time (pre-Covid) that I had them at a party/social event. The last time I ate one, my husband actually made them and brought them to something but I can’t remember the occasion.
I put caviar (cheap $8 jar from the grocery store) on some of the deviled eggs, smoked salmon on others, regular paprika on the rest. The gluten free manicotti was a big hit with my daughter, just used gluten free flour in the crepe mix. Boiled 30 eggs for the hunt (one is still outside somewhere), and have some left.
