Sustainable Easter. Deviled Eggs. New Traditions

Growing up many of my Easters were spent looking for plastic eggs hidden by my older cousins in crevices and places out of reach for my sister and me. This was usually because they wanted to go back later and collect the candy or money hidden inside.

Throughout the years I have actually grown to despise the traditional Easter Egg Hunt. I don’t feel like it is sustainable or Earth friendly. There are a lot of reasons that I did what I did this year for Easter, but I think that it is our job to teach the young ones of the world how to care for it.

So, how do you have an Egg hunt for kids where they have fun, parents don’t cringe at the amount of candy, and your heart doesn’t feel guilty for destroying the planet? Have a Hard Boiled Egg Hunt!

I boiled three dozen organic and free-range eggs, dyed them with tarragon, grape juice, pomegranate juice and spinach, then hid them.

3 Tablespoons Tarragon for 1 C. Hot Water. 1 Tablespoon Vinegar 1 C. Grape Juice to 1 C. Hot Water. Add 1 Tablespoon Vinegar 1 C. Spinach to 1 C. Hot Water. Let Stand for 20 minutes before removing the Spinach. Add 1 Tablespoon Vinegar.  1 C. Pomegranate Juice Concentrate to 1 C. Hot Water. 1 Tablespoon Vinegar

3 Tablespoons Tarragon for 1 C. Hot Water. 1 Tablespoon Vinegar
1 C. Grape Juice to 1 C. Hot Water. Add 1 Tablespoon Vinegar
1 C. Spinach to 1 C. Hot Water. Let Stand for 20 minutes before removing the Spinach. Add 1 Tablespoon Vinegar.
1 C. Pomegranate Juice Concentrate to 1 C. Hot Water. 1 Tablespoon Vinegar

Now, this was my first time to do this. I researched naturally dying eggs and tried to follow the steps closely, it was somewhat of a failed attempt with the “green” and “red” dyes.

These didn't work for me... any suggestions?

These didn’t work for me… any suggestions?

However, the purple and yellow were GREAT! I ended up dying the eggs in different hues of these two colors.

So, the day of the Easter Egg Hunt I had asked parents to bring organic, fair trade candy for the eggs. We did an egg exchange, for every egg you found, you got a piece of candy. There was a 10-egg cut off.

Because we had so many kids, and so few eggs, we had “hiders” that would take the eggs after they were exchanged and hide them again. This allowed for continuous, crazy fun.

It was a bit chaotic, which most egg hunts are, but no one really yelled at me, like I thought they might. I don’t know if this is the solution.  Let me know if you have any other ideas.

After all of the eggs were found and collected I washed them off and made Deviled Eggs for the Easter Dinner I was having later that evening.

Delicious Deviled Eggs

Ingredients:

12 dozen De-Shelled Hard Boiled Eggs

1/3 C. Organic Mayonnaise

¼ C. Organic Mustard

Splash of Tamari (GF Soy Sauce)

1 tsp. Sea Salt

1 tsp. White Pepper

1 tsp. Fresh Chopped Dill

½ tsp. Cayenne (optional)

½ tsp. Smoked Paprika (sprinkle on top)

Slice your hardboiled egg in half (lengthwise), place the yolk in a separate bowl while placing your “whites” on a platter (don’t stack on top of each other).

Mix all of the ingredients, except paprika in a mixing bowl with the yolks. Stir. Place the yolk mixture back in the cell of the egg. You can do this with an icing bag or just a spoon will work. Sprinkle with paprika. Serve Cold.

 

 

By | 2015-03-27T17:51:34+00:00 April 23rd, 2014|Categories: Corn Free, Gluten Free, Recipes|Tags: , , , , |0 Comments

About the Author:

At Mary Lee Kitchen, we believe that what we eat matters. Each of us has the right to know what is in our food. Over the years the food industry has negatively impacted our health and well being. This has caused the rise of food allergies, food sensitivities, rise in child obesity- which are just a few of the harmful side effects of the food manufactures created. It is time for us to implement change. I am a food artisan that creates allergy free products that are made in a sustainable way. Through my own experience with rare food allergies, I have learned how to cook in a way that is inclusive for all diets. Through food education, recipes, and products I support the gathering of all people around the kitchen table.

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