Easter - A time to Celebrate!

Easter is here! Spring is in the air. The kids are antsy with expectation of waking up to gifts, good food and fun on Sunday. Are you cooking a special dish on Easter? Our family comes together for a potluck…and you know what that means, great food and lots of it! Our menu includes Chicken, Meatballs, Turkey, Beef, Ham, Dressing, Mac and Cheese, Mashed Potatoes, Sweet Potatoes, Black Eye Peas, Potato Salad, Macaroni Salad Ambrosia, Corn, Corn Pudding, Deviled Eggs, Greens, Green Beans, Green Salad, Cakes Cupcakes, and Cheese Cakes.

I have two favorite recipes that are quick and delicious; Scrumptious Deviled Eggs and a special Easter treat for the kids:

Did you know that Deviled Eggs are also referred to as Eggs Mimosa? The deviled egg is a common dish in the USA, France and Hungary, and is known as Russian Eggs in Germany, but the origin claims to be from Ancient Rome. After the Romans domesticated fowl, they used the eggs in many ways, including hard cooking them and covering them with spices. While the technique comes from 13th century Andalusia, the name is strictly 18th century American.

The first recipes found come from ancient Medieval texts, are referred to as Stuffed Eggs, and the filling included raisins, cheese and sweet spices. One difference in this technique was that once the eggs were stuffed, they were fried in oil and served hot. The name 'Deviled' didn't appear until around 18th century England when the practice of 'deviling' was first introduced and meant 'a highly seasoned broiled or fried dish'. The earliest use of the term was loosely associated with kidneys and other meats, not with stuffing eggs. Deviled dishes were popular in the 19th and 20th centuries, especially for seafood options and appetizers.

At about 9 cents per serving, these tasty eggs are a cost-effective appetizer or side at your Easter gathering. Top with paprika, capers, or dill to dress them up and add a hint of extra flavor. Add shrimp or smoked salmon for a touch of elegance. My motto is the simpler the better!

Scrumptious Deviled Eggs


12 large eggs
4 tablespoons mayonnaise
1 teaspoon plain Yogurt or Sour Cream
2 teaspoons Dijon mustard or yellow mustard
1 tabl espoon pickle relish
1/4 teaspoon salt
pinch of pepper
pinch of cayenne pepper
pinch of paprika

Makes 24 servings


Place eggs in a saucepan large enough to hold them all in one layer. Cover with water and place a top on the saucepan. Bring to boil, remove from the heat and let stand covered for 15 minutes. Fill a large bowl halfway with ice and water. When eggs have cooked, transfer them with a slotted spoon to ice bath. Let cool completely.

Peel eggs; cut each in half lengthwise. Remove yolks and place in a bowl. Mash yolks with a fork until smooth. Add mayonnaise, mustard, other ingredients and mix until well blended.

Transfer yolk mixture to a piping bag fitted with a plain or star tip, or to a ziplock bag. If using ziplock bag, seal bag and snip off one corner. Pipe yolk mixture into empty egg whites. Sprinkle the top with Paprika and serve. Hint: The easiest way to peel the eggs is to crack them and peel under cold running water.

Easter Basket Cupcakes

Vanilla Cupcakes


1/2 cup butter, room temperature

2/3 cup sugar (preferably organic raw sugar)

2 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder (preferably Rumfords)

1/4 teaspoon salt

1/4 cup (60 ml) milk

Buttercream Frosting:

2 cups confectioners sugar (icing or powdered sugar), sifted

1/2 cup butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Vanilla Cupcakes: Preheat oven to 350 degrees and line 12 muffin cups with paper liners.


For the Cupcakes: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. Pipe the frosting, using an open star decorating tip.

For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes

Easter Basket Toppings

3/4 cup sweetened flaked coconut (if desired, tint the coconut with 3 drops green food coloring)

2 cups jelly beans (this is approximate)

10 pieces red licorice, each 9 1/2 inches long (strawberry-flavored Twizzlers, for example)

To assemble the Easter Baskets

  • Place 2 heaping tablespoons of frosting on each cupcake and spread it out smoothly with a short metal spatula or spoon, until the tops are completely covered.
  • Sprinkle on coconut to resemble grass. Place a pile of jelly beans on the coconut to resemble eggs.
  • Create a basket handle by inserting one end of a licorice or Twizzler stick in one side of the cupcake near the edge. Bend the Licorice over the cupcake and insert the other end in the opposite side of the cupcake.