Wednesday, March 31, 2010

Deviled Eggs and Easter Ideas

On Monday, I got an email from my Auntie Phyl with a request:

"I have a suggestion for Dinner Made Easy. There are those of us who remain unsure of what to serve for Easter. How about an article in which you gather up some of the special recipes you would suggest for Easter and reprint them in a list of maybe 2 or 3 main dishes and 7 or 8 sides?"

Being the good niece that I am, I have compiled a list of dishes that I have made before to hopefully provide some ideas of what to make for Easter dinner on Sunday. I also have a new recipe to add to the list. These are an Easter classic, deviled eggs, made without mayo.

Main Dishes
Balsamic Glazed Salmon
Herb Crusted Pork Loin
Herb-Stuffed Chicken
Chicken A l'Orange
Slow Cooker Brisket

Side Dishes
Balsamic Green Beans
Roasted Asparagus - or any other roasted vegetables
Gorgonzola and Grape Salad - without the chicken
Corn Salad
Creamed Spinach
Roasted Tomatoes
Rice Pilaf
Shredded Brussels Sprouts - with or without scallops
Fingerling Potatoes

Deviled Eggs
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8 eggs
1/4 c. sour cream
2 t. ranch dressing
1 t. lemon juice
Salt and pepper
4 slices shaved ham, finely diced

Put eggs in pot with water covering eggs. Bring water to boil. Remove from heat and cover pot. Let eggs sit for 10 minutes. Run eggs under cold water to cool them. Remove egg shells, cut eggs in half, length-wise, and remove egg yolks. To egg yolks, add sour cream, ranch dressing, salt and pepper. Mix until eggs are smooth. Mix in ham. Put mixture back into egg whites and sprinkle with paprika.

1 comment:

  1. Yummy it all sounds so delish!! I want to make the fingerling potaotes and the slow cooked brisket.