This Easter was a bit divergent for us. Joe’s spring break was very short (making up snow days) and we didn’t go to see my family in Florida. Even though we were home, we didn’t host the neighborhood Easter egg hunt and picnic lunch (which we have done in years past).
We did do something new, though. We went to the circus!
I still remember the first time my dad took me to the ‘big’ circus in St. Paul at the convention center. The thrill of it all: the crowd, the tightrope walkers, the clowns, the smell of popcorn and elephant poop!
Oh maybe not that.
The circus in 2014 was an exciting and updated show with live pop music, dancers, basketball-playing unicyclers, and death-defying daredevils flying through the air but the spectacle was tempered by our feelings for the elephants and the tigers knowing what we know as responsible adults and citizens of the planet.
Plus, the Ringling Brothers shot John’s wallet out of a cannon.
After the circus outing, we received an impromptu invitation from our next-door neighbors to join them for dinner and we ambled on over.
Now that Joe is almost 12 and has grown out of ‘baby-ish’ egg hunts and decorating eggs, I was missing some of the Easter traditions. Much to my delight our host and hostess (who are both fine artists) broke out the dye, crayons, brushes, wax, and hard-boiled eggs and we went to town at their dining room table while drinking Pimm’s Cups and wine.
Quite fun even without children!
Some things never go out of style (like the circus and Easter eggs), so here is a classic deviled egg recipe for you (with a spicy twist).
- 1 dozen large eggs (hard boiled and peeled)
- 1/2 cup mayonnaise (Hellman’s preferred)
- 2 teaspoons Dijon mustard
- 1/4 teaspoon sriracha sauce
- 1/4 teaspoon bottled horseradish
- 1/4 teaspoon of kosher salt (to your taste)
- Couple of grinds of fresh black pepper (optional)
- Sweet paprika and/or small capers for garnish
This is the Ina Garten (Barefoot Contessa) method:
- In a medium saucepan, cover the eggs with cold water and bring to a rolling boil. Cover, remove from the heat and let stand for exactly 12 minutes. (NOTE: Set a timer! If you use less than the dozen eggs and thus, a smaller pan you will need to adjust the time accordingly.)
- Immediately drain the warm water and cover the eggs in the pan with cold water. Let stand until the eggs are cool.
- Drain and peel the eggs; pat dry. Cut the eggs in half lengthwise.
- Scoop out the yolks and transfer to a bowl. Smash the yolks with a fork.
- Add the mayonnaise, Dijon mustard, sriracha, horseradish and blend together until smooth. Season with salt and pepper.
- Using a pastry bag fitted with a star tip or a teaspoon, fill the egg whites with the yolk mixture. (NOTE: In lieu of a pastry bag I use a plastic sandwich bag and cut a small slit in one corner.)
- Arrange the eggs on a platter, sprinkle with paprika and place a small caper on each egg half.