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Happy (Eggy) Easter!

Happy Good Friday!  With Lent almost up and Easter almost here, I wanted to give you some great egg recipes for your Easter Brunch!  Follow the recipes below and your guests will surely be impressed with your Easter spread!

Chocolate Peanut Butter Eggs

6 TBSP Butter, softened

1/4 Cup Creamy Peanut Butter

1/4 Cup Marshmallow Creme

1  3/4 Cups Confectioners’ Sugar

3/4 Pound Milk or Dark Chocolate Chocolate (chocolate chips or baking chocolate will work)

2 TSP Shortening

(If you can find chocolate specifically for candy coating, you do not need shortening.  Most likely these will look like chocolate disks and will be in the bulk food aisle.  See picture below)

Peanut Butter Egg Ingredients

Peanut Butter Egg Ingredients

In small bowl, cream butter, peanut butter, and marshmallow cream until smooth

Ingredients to be Mixed

Ingredients to be Mixed

Gradually beat in sugar (about 1/4 cup every time)

Beaten Peanut Butter Ingredients

Starting to Add Sugar to Beaten Peanut Butter Ingredients

Once you beat in all of the sugar, the mixture should look like flaky dough

Peanut Butter Mixture

Peanut Butter Mixture

Form into eggs (or balls if desired) and place on wax paper (I ran out, so I sprayed tin foil)

Forming into Eggs

Forming into Eggs

Freeze for 10-15 minutes

When ready to dip in chocolate, place chocolate in microwave-safe bowl and microwave for 30 seconds

Stir and repeat at 20 second intervals until chocolate is melted (be careful to not overheat the chocolate!!)

Dip frozen eggs into chocolate and shake off excess chocolate using two forks

Dipping Eggs into Chocolate!

Dipping Eggs into Chocolate!

Place on wax paper or sprayed plate

Repeat until all eggs are dipped

Chocolate Peanut Butter Eggs

Chocolate Peanut Butter Eggs

Put in fridge to cool

Once ready to serve, take out of fridge and cut excess chocolate from around eggs

Using a spatula, lift eggs off (gently so you do not break eggs!)

Plate and serve to guests

Finished Chocolate Peanut Butter Eggs

Finished Chocolate Peanut Butter Eggs

While mine don’t look the prettiest, they sure do taste great!

 

Deviled Chicks

6 hard boiled eggs

Click HERE to learn how to perfectly hard boil and egg

Click HERE to learn how to easily peel hard boiled eggs.  (you can also submerge and peel the eggs in water)

¼ cup Mayonnaise

1 teaspoon mustard-I use Dijon

Salt and Pepper to taste

Carrots and olives to garnish (can also use orange pepper for nose and capers or pickles for eyes)

Alfalfa sprouts for garnish

Deviled Eggs Ingredients

Deviled Eggs Ingredients

Hard boil eggs, let cool, and peel

Cut the smaller end of eggs 1/4 of the way down, and remove egg yolk

Cut off a small sliver of the larger end (this will allow the eggs to sit properly)

Combine egg yolk, mayo, mustard, salt and pepper in bowl

Mash this combination with a fork until smooth

Cut carrots into triangles

Cut olives into small, even squares

Making of the Deviled Chicks

Making of the Deviled Chicks

Place egg mixture into a zip lock bag cut at corner

Pipe mixture into eggs

Place nose and eyes on mixture and top with egg white

To plate, place sprouts in bottom of bowl or on plate and place deviled chicks on top

Deviled Chicks

Deviled Chicks

Serve to your guests and hear everyone say “awwwwwww!”  They are almost too cute to eat…almost!

Another Easter Brunch recipe is my Oven Poached Eggs in Spinach Nests from last year.  Recipe HERE.

Oven Poached Eggs in Spinach Nests

Oven Poached Eggs in Spinach Nests

Have a great Easter and as always, stay hungry…

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