Easter Sunday

I had a great Easter weekend – full of fun, family and plenty of sunshine! With an event on the Saturday before Easter, followed by one of our biggest festivals of the year this weekend, I knew I was going to be crazy busy with not a lot of travel time. So my parents drove down and spent Easter weekend with me. While I managed our event, they shopped ’til they dropped, so it’s safe to say we worked up quite an appetite.

I polled a few twitter friends on what we absolutely had to have for our brunch, and the menu was decided. After our early church service, we enjoyed:

  • Honey Baked Ham (purchased)
  • Deviled Eggs
  • Roasted Parmesan Asparagus
  • Green Beans
  • Dinner Rolls
  • Sweet potato casserole (purchased)
  • Lemon cake with lemon cream cheese frosting



So, I cheated with the honey baked ham and sweet potato casserole – purchasing from Honey Baked Ham in Destin. But totally worth it! I also grabbed some dinner rolls from Publix.

Deviled Eggs

  • 8 hard boiled eggs
  • 1/2 teaspoon of salt
  • Sprinkle of pepper
  • 4 Tablespoons of mayonnaise
  • Paprika

(It was incredibly hard to peel the eggs, so if anyone has suggestions let me know!)

I don’t know the last time I boiled eggs, so I had to look it up in my cookbook. Basically, you start with cold water, bring to a boil, and cook to make sure that it’s hard boiled. Check out this helpful graphic for the desired doneness. Slice the eggs lengthwise, and put the yolks in a bowl. Then mix the yolks with they salt, pepper and mayo. The recipe I was following called for dry mustard, but I didn’t have any. I took a zip lock bag, cut part of the corner, and then squeezed them into the egg whites. Sprinkle a little paprika on top!




Roasted Parmesan Asparagus:

  • 1 Bundle of asparagus
  • Olive oil
  • Sprinkle of salt
  • 1 lemon
  • 4 tablespoon parmesan

Again – this was an easy addition to my lunch, and fast! Always wash your produce first, and pat dry. Place the asparagus, and toss with olive oil and a little salt. Lay them out on the plan, and squeeze the lemon juice on top. Sprinkle parmesan, and then roast at 400 degrees for 8-10 minutes.

I tried this lemon cake for the first time, and want to give Well Plated by Erin credit because it was AMAZING!




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