Late Easter Entry

Several years ago my friends Tara Ann and Julie started having the girls (and some guys) over for an Easter Egg decorating party. It was so much fun. There are a lot of creative folks in the group and some very nice eggs came out of those parties. Tara Ann and Julie moved to Phoenix late last winter so we've been holding the party in their honor the last two years. Tonight I'm sharing three favorite recipes in celebration of the Easter Egg party we held last weekend: Egg Salad, Deviled Eggs and Julie's Spicy Asian Slaw.

I don't use a recipe when I make egg salad or deviled eggs - they've been a staple in our family for so long I make them like grandma used to - I eyeball it. The recipes I'm providing here are adapted versions that I found on foodnetwork.com. The slaw recipe came from Julie.

Egg Salad
12 large eggs
1/2 cup mayonnaise
2 tablespoons pickle relish (sweet or tart, depending on your taste)
2 tablespoons mustard (yellow or whole-grain, depending on your taste)
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper

Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into chunks.

In a large bowl, mix together the pickle relish, mayonnaise, mustard, lemon juice, and salt.

Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.

Deviled Eggs
12 eggs
4 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Salt
Pepper
Paprika, for dusting

Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold.

Julie's Spicy Asian Slaw
4 tablespooons rice vinegar
3 tablespoosn soy sauce
2 tablespoons sesame oil
1-2 teaspoons sugar (optional, the cran-raisins add some sweetness)
16 oz bag of coleslaw
1/2 teaspoon of red pepper flakes
1-2 shakes of cayenne pepper
3/4 cup of cran-raisins or raisins
1/3 cup thinly sliced green onions (2-3 stalks)
1/3 to 1/2 cup cilantro to taste
1/2 to 3/4 cup walnuts, peanuts or cashews (not salted)

Combine vinegar, soy sauce, sesame oil, pepper flakes and cayenne pepper. Mix well. Add cran-raisins, coleslaw, green onions and cilantro. Toss well. Chill 1 hour to 24 hours.