Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Sunday, March 27, 2016

Easter Eggs


Childhood tradition for Easter Dinner
has always been



Deviled eggs

Made from these


The ones we colored on Good Friday

Some were for Easter baskets and hiding
While others were placed in the fridge
To be made into deviled eggs and egg salad

When we serve deviled eggs at Linderhof . . .


We always use Grandma's deviled egg plate


Which hold twelve egg halves

Our recipe is simple
The yolks, mashed
A bit of Dijon mustard
A bit of sugar
A bit of vinegar
And enough mayonnaise to make it easy to put in an egg half

Growing up, Easter was always


Ham and deviled eggs
Some of the Colored Eggs are nestled in parsley around the Easter Ham

The others are tucked in the fridge
Lunches this week should be either sandwiches of ham
or sandwiches of egg salad

Tomorrow is Easter Monday
We'll take the eggs off the Easter Egg tree,
put them back in their carton
Until next Ash Wednesday

2 comments:

BloggyMom said...

Your deviled eggs look delicious.

Angela McRae said...

Oddly, I never had a deviled egg plate until I bought one last year (not as pretty as yours). But I do like deviled eggs, and this is making me want to go cook some!