We had a great Easter weekend with my sister Sherri and her husband. The girls loved spending time with their aunt and uncle, and Bradley enjoyed some help with his never-ending projects. I was grateful to have family here and enjoyed every minute of it!
Here's two pictures of the girls in their dresses, as promised.
Dying eggs has been a tradition in our family since I can remember, and I'm glad we have incorporated it into our family because my girls loved it! If you're like me, though, you probably have something similar to this in your fridge now:
Egg Salad is a great way to use up those eggs! I know it can be prepared in various ways, but my mom's recipe has always been my favorite.
4 hard boiled eggs
2 tablespoons mayonnaise
1/2 teaspoon mustard
1 tablespoon sugar
pinch of salt
dash of freshly ground pepper
Remove the shells from the eggs and rinse in cold water to make sure all of the shell pieces are gone. Using an egg slicer, place the egg in the slicer one way, slice.
Remove egg, rotate and place in the slicer the opposite way, slice again.
This will give you nicely chopped eggs. (If you don't have an egg slicer, just use a knife to finely chop your eggs). Repeat with all four eggs.
In a small mixing bowl, combine eggs, mayonnaise, mustard, sugar, salt and pepper.
Spread onto your favorite bread, place in a pita, put a dollop on a cracker, or just eat it plain. Refrigerate remaining salad.