An Easter tip: time to buy eggs now for coloring. In our family, we color hardboiled eggs the day before Easter and use those eggs to make deviled eggs for Easter brunch. (The Easter Bunny hides plastic eggs filled with various treats.) I've learned the hard way that older eggs are much, much easier to peel once they've been hardboiled. So buy your eggs for coloring this week, leave them in their original carton and stick them in the back of the fridge. By Easter, they'll be just right.
Fool-proof hardboiled eggs:
Put eggs in pot, cover with cold water. Set on stove, cover, and bring water to a boil. As soon as the water boils, turn the heat off and let the eggs sit for 10 minutes. Rinse with cool water and pat dry. Voila! They are ready to be dipped in vinegar and dye that does NOT come out of your kids' clothes or off their skin, no matter what the package says.
In addition to deviled eggs, our Easter food must-haves are ham biscuits, marinated asparagus, pound cake with strawberries and whipped cream, and of course marshmellow peeps. What are yours?
