Origins of Decorated Easter Eggs

Origins of Decorated Easter Eggs

Easter is a special time of year where many celebrate all its joyous spring festivities and the Easter egg rules!

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The egg has been the symbol of fertility and rebirth for centuries. In fact, the art of decorating eggs goes back to the ancient Greeks, Egyptians, Romans, and Persians as they enthusiastically celebrated the coming of Spring. Today, the skill of decorating eggs comes in many different art forms, the most famous being the expensive Faberge eggs and the techniques used by the early American Pennsylvania Dutch settlers, who are credited with bringing the craft of dying Easter eggs to America.

Recipe for Cracked Dyed Hard boiled Eggs

1 Dozen Eggs
Food coloring (blue, purple, red, orange work best)
1 Tablespoon White Vinegar
Water
Bring eggs to a rolling boil, boil 1 minutes then turn off heat and sit for 15 minutes, then quickly immerse eggs in ice water and let sit 5 minutes. In each tall glass add food coloring, 1 tablespoon of vinegar and fill with water half way full, stir well. Take eggs out of ice bath, and crack all over, leaving the shell in tact. Add 2-3 eggs to each glass full of food coloring and let sit 4-8 hours or

Easter Egg Eats

So what do you do with all those beautiful Easter eggs?  You make Deviled Eggs of course!  Check out the below recipe which features wild Ramps from my garden.

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Recipe Deviled Easter Egg Recipe

Ingredients
*    8 hard boiled eggs
*    4 tbsp mayonnaise
*    2-4 tsp Dijon mustard, to taste
*    2 tsp white vinegar
*    2 tsp minced shallots
*    ¼-1/2 tsp salt
*    ¼ tsp Worcestershire sauce
*    ¼ tsp ground black pepper
*    pinch of curry powder
*    6 drops hot red pepper sauce
*    paprika for garnish
*    ramps or chives for garish

Instructions
Hard boil your eggs for 15 minutes, then plunge in cold water and let them cool completely. You could even boil them the day before you want to make your deviled eggs. Once the eggs are completely cooled, shell them, then cut them in half lengthwise and leave the whites intact. Carefully remove the yolks, and place them in a bowl.

In the bowl, mash the yolks with the mayonnaise, mustard, vinegar, shallots, salt, Worcestershire sauce, pepper, curry powder and hot sauce.

Spoon or pipe the egg yolk mixture into the indent of the egg whites, mounding the mixture slightly. If you wish to pipe the mixture in, use a star tip on a pastry tube.

Garnish with a sprinkle of paprika, and a couple of sliced ramps or chives. Refrigerate until you are ready to serve.

 

 

 

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