Easter eggs

The weather here in Boston feels like it might be springing right into summer, which made Easter Sunday perfect for dining al fresco and inaugurating my friend Sara's yard for another season.

For this Easter brunch I decided to try my hand at deviled eggs... an old standby that I love but have never actually made! Thought that I'd start out with a couple of variations on the traditional, adding bacon to one batch and horseradish to another, giving them both a little something extra.

The eggs were added to a feast of delicious Easter dishes followed by a multiple course dessert of the amazing things that can be made with strawberries. Happy Easter and welcome spring!

Bacon & Eggs

6 eggs
1/4 cup mayonnaise
2 slices of bacon
1/2 tablespoon mustard
dash of paprika

1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon. Stir in mustard. Fill egg white halves with the yolk mixture and garnish with finely crumbled bacon. Refrigerate until serving.

Extra Devilish Deviled Eggs

6 hard-boiled eggs
1/4 cup mayonnaise
1 tablespoon prepared horseradish
1/2 tablespoon chopped fresh dill
1/4 tablespoon mustard
1/8 teaspoon salt
dash of freshly ground pepper
dash of paprika

1. Cook eggs as described above. Cut eggs in half lengthwise. Remove yolks; set whites aside.
   
2. In a bowl, mash the yolks. add mayonnaise, horseradish, dill, mustard, paprika, salt and pepper; mix well.
   
3. Pipe or spoon into egg whites. Garnish with chopped dill. Refrigerate until serving.

Sara's lovely al fresco table

Strawberry-fest: Ming's almond strawberry layer cake (above) & Erin's berry tart with rosemary crust


Thanks to Ming for sharing the beautiful photos!