Let’s have bunny eggs for Easter
I get up early in the morning. It takes time to do my chores at home before I head off to my “day job” at the hospital. Besides, I get a little jump on the day while lots of other people are still snoozing.
One of the benefits I receive in exchange for giving up my comfortable bed before first light is an auditory one. When I open the door wide enough to scan the porch for the newspaper, I hear birdsong. In fact, it sounds like every bird in Ohio is chirping outside my house.
By the time the sky is light, things have settled down somewhat. There are a few cars on our quiet suburban street, and I guess the birds are otherwise occupied. (“The early bird gets the worm.”) After all, they’ve called forth the sun to shine another day. Only the really talkative ones are still calling back and forth in full daylight.
The birds are a true harbinger of spring. They seem to have come back a bit early this year, just like lots of other signs of spring: longer days, warm weather, lots of bright green grass, flowering trees and perennials.
Nature is cooperating with our plans for the spring holidays this year. Easter sunrise services won’t feature snow and ice, and Easter egg hunts will be fun in warmer weather. The Passover table, while tied to its well-remembered traditional foods because of their significance for the holiday, can include any and all produce to add flavor and interest to the meal. Children of all persuasions will be decked out in their new seasonal finery without heavy winter coats to keep away the chill.
For the past several years, our family has gathered at Jenny and Chris’s house for an Easter buffet and egg hunt. All the in-laws and outlaws who can make it will be there. It is guaranteed a good time will be had by all. We will eat way too much, and some lucky kid will find an egg with $5 in it.
It will be warmer than usual, so this year’s buffet will include some cold dishes, starting out with a spiral sliced ham and a big dish of Nanna’s potato salad. Since everybody has lots of hard-boiled bunny eggs to use up, and my family loves deviled eggs, I think I’ll take some topped with some of the first Carolina shrimp of the season, minced fresh parsley and chopped fresh dill. The germ of this idea came from a Whole Foods recipe. It has lots of incarnations as you add some things, and delete others. They’re all good — yum.
Have a happy Easter, Passover or glad to be alive day — whatever your family celebrates.
1 dozen large eggs, hard-boiled and peeled
1/4 cup real mayonnaise
2 tablespoons yellow mustard
Salt and pepper to taste
Cut eggs in half lengthwise. Scoop yolks out into a medium bowl. Add mayonnaise and mustard. Arrange whites on a serving platter (dig out the one you bought last year with the egg-shaped depressions). Mash yolks, mayonnaise and mustard together until smooth.
Taste, then add salt and pepper to your liking.
Using a kitchen teaspoon, fill egg whites with enough yolk mixture to round slightly.
Makes 24 halves.
This is the time to add what you like to the basic yolk mixture. Half a teaspoon or more curry powder is really good; capers add flavor and texture when gently folded in; “some like it hot,” so mix in chili powder to taste; chop fine and mix in an herb such as tarragon, basil or chives; add in a couple of tablespoons of sweet pickle relish if you like them a little sweet.
Eggs can be topped with shrimp, large capers, midget sweet or dill pickles — use your imagination. If it sounds good, it probably is.
Linda Conway Eriksson can be reached by e-mail at firstname.lastname@example.org.