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:
Your deviled eggs look delicious.
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!
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