epic deviled eggs, mimosa punch & traditions

Our first formal hosting of Easter festivities was brought to you by family traditions, Costco and Target. I love hosting family occasions. I mean, I love love love it. I get excited about building new traditions, revisiting some of my favorites from childhood, breaking out pretty dinnerware, menu planning and just the general warm and fuzzies that come from having our house full of loved ones.

Which brings me to this past weekend’s Easter celebration. We made a weekend out of it. On Saturday, we did our weekly trip to Costco to pick up the household essentials and special items for hosting the following day. {How much wine and champagne is a reasonable amount of booze for Easter Sunday??} And then we came home and dyed eggs for the first time with Henry, while Graham napped. I know, I know; we probably should have done this before age 4, but we just never got around to it before now.

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Easter Egg Prettiness

I’m a big fan of the way this ombré egg turned out. I haven’t dyed eggs in about 20 years, so I forgot how easy this technique is. Next year, forget the stickers and wax crayons. This was by far the prettiest of the dozen.

After the kiddos went to bed, the Easter Bunny was in full prep mode. While stuffing plastic eggs with all sorts of candy for the hunt, I realized that when Henry was Graham’s age, I micromanaged his Easter Egg content so carefully – only cheddar bunnies and organic mini cookies. Not this year. We went full monty with super processed bunny shaped colorful marshmallows, chocolate, jellybeans; the good stuff. Life is too short. I went a little overboard in the Tar-Jay Easter department and just the store in general. It’s amazing how fast inexpensive items add up!!

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About a quarter of the goods.

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Go get that super processed, inorganic sugar, G. Get it.

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Loved this little chalkboard sign from Target!

This was Henry’s first outdoor Easter Egg Hunt – they’ve only been minimal and indoors until now. One of my favorite childhood traditions is when my we would do a big outdoor hunt with most of my cousins. Maybe in’s because he’s a little older now, but there’s something about the outdoor element that came with more excitement and anticipation than our indoor hunts of the past couple of years. We were able to easily hold off the boys from going after the eggs by just not opening the doors. Win for the backyard!

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Mixed heirloom vintage dinnerware.

I’m all over any excuse I have to break out my Grandma Jayne’s Wedgwood and some of the heirloom vintage stemware I’ve inherited. {I have more vintage stemware than is remotely reasonable.}

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Mimosa Punch

For bevvies, I wanted something with bubbles, so I threw together some things that sounded like they’d be a good combo and landed on this yummy mimosa punch! I’m terrible with measurements, so if you want a “wing it” kind of cocktail recipe for brunch, try this!

  • 1 Bottle of Champagne or Prosecco {we went with a $6.99 bottle of Kirkland Prosecco}
  • Approx 3 cups of peach-mango juice, to taste {Again, from Costco}
  • Approx 1 cup of pineapple juice, to taste {Costco, of course}
  • Frozen mixed fruit as needed for garnish, flavor and chilling {Yep, from Costco!}
  • Stir, pour, add more bubbles if you want, cheers!
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Epic Deviled Eggs

Without further ado, here are my upgraded deviled eggs. My sister-in-law actually said that they were the best deviled eggs she’s ever had. Commence patting myself on the back, even more than when I tasted this goodness while playing around with the ingredients.

  • Half a dozen eggs – once cut in half, this will yield a dozen deviled eggs. {If you’re like me, boil a full dozen so you have extra and room to mess up.}
  • 4 tbsp mayo {for 6 eggs}
  • 1 tbsp dijon mustard {for 6 eggs}
  • 3-4 pieces of bacon {crispy and chopped}
    • Bacon prep tip! If you haven’t tried cooking bacon on a cookie sheet in the oven, try it. Put parchment paper or foil down into a rimmed baking sheet, then place the bacon on top. Easy peasy clean up and no splatters around the stovetop.}
  • 2 tbsp chives {chopped}
  • 1-2 tbsp white or black truffle oil {to taste}
  • Salt and pepper to taste
  • A few pinches of black truffle salt as garnish
  • 1 Ziplock bag or piping bag

TIP! When peeling your eggs, add some salt to the water. Keep the egg fully submerged in the salt water as you peel. This should help the shell come off more easily. {Also, don’t put the egg shells down the garbage disposal. Oops!!!}

Cut the eggs in half and scoop the yolks into a bowl. Mash with a fork, back of a spoon, or use a mini food processor. Blend mashed yolks with all other ingredients, setting aside some bacon crumbles and chives for garnish. Taste test the mixture and add the appropriate amounts of salt, pepper and truffle oil as needed.

Put all of this yumminess into a Ziplock bag or piping bag if you’re fancy. Cut the corner of your ziplock bag and pipe the mixture into the egg white. Top with bacon, chives and a tiny pinch of truffle salt.

Serve them on a wooden cheese board for a bit more traction or snag an egg platter like this.

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If you don’t love deviled eggs, give these a try. Mind blown.

Hope your next family get together or brunch with friends is full of yumminess and warm and fuzzies.

xoxo

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