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I hope you all had a wonderful Easter! On Sunday, I hosted Easter dinner for my family. I spent all morning and afternoon cooking (and cleaning) while Joshua cleaned up the front yard. I managed to get all the cooking done by 3:45pm and then family started showing up a little after 4pm.
Here’s the front of the house decorated for Easter.
The sign is from Target and the wreath was given to me by my mom.
In the living room, I put two prints above the pellet stove.
You can find the prints here:
And here’s a look at my table setup…
For appetizers I made an Easter Carrot Cheese Ball with Veggie Straws and crackers for dipping. I also made Deviled Easter Eggs.
Deviled Easter Eggs
- A dozen eggs
- ½ tsp salt
- Food coloring
- ¼ cup of mayo
- ¼ cup sour cream
- 1 tbsp yellow mustard
- 1 ½ tbsp cheddar cheese
- Place eggs in a large pot and fill pot with enough water to cover the eggs. Add salt.
- Brings eggs to boil and let simmer for 12-15 minutes.
- Run cold water over the eggs to stop them from cooking. Then start peeling eggs under cold water.
- Cut each egg in half, scoop out yolk into a separate bowl.
- Add food coloring to a couple of glasses and mix with water. Drop egg halves into the coloring. I was able to get away with 3 halves in a glass at a time. Let them sit for a few minutes keeping in mind that the longer you leave them the darker the color. I referenced this recipe from TheLittleKitchen.net for creating the colors.
- When eggs are finished, let them dry on some paper towels.
- Meanwhile, mix the mayo, sour cream, cheese and mustard in the bowl of yolks to make a creamy yellow mixture.
- Distribute mixture into the eggs. You can use a spoon or if you want to get fancy, put it in a plastic bag, cut a hole in the corner, and squeeze the mixture out like a pastry chef.
- Top with Paprika and serve cold.
Easter Carrot Cheese Ball
- 2 blocks of cream cheese, softened
- 2 cups of shredded cheddar cheese plus 1 cup extra to put on top
- 2 tsp Worcestershire Sauce
- 2 tsp Dijon Mustard
- 1 tbsp Minced Onions
- 1 bunch of parsley
- Mix everything except the parsley and extra 1 cup shredded cheese together in a medium bowl.
- Form mixture into a carrot shape on a long plate.
- Top with the extra shredded cheese
- Trim parsley stems and put them in the top of your “carrot”
- Serve with crackers or dippers of your choice.