My youngest brother, Matt, works on Sundays and was unable to get Easter Sunday off to join us for a family meal. This year, he requested Palm Sunday off and it was approved, so 15 of us joined together to celebrate Easter a week early.
In order to get this up quickly, in case you would like to make these cute deviled eggs for your Easter meal this weekend, I won't be posting how to make deviled eggs, just how to decorate them to make them look like a basket of Easter eggs. I will let you know, however, that when preparing the yolks, I add mayonnaise, sweet pickle relish, and mustard to make mine.
As you can see above, I used a wavy cutter I purchased from Pampered Chef years ago to cut the eggs. Somehow I thought that would give them more of a basket look. After removing the yolks to a bowl, where I added the ingredients listed above, I used a plastic bag to pipe the filling into each egg white half.
Then I added a pinch of alfalfa sprouts. I was hoping they would stay more contained to the yolk area, but those little sprouts have a mind of their own and there were 24 of them to prepare, so I refused to fight them.
Using five different colors on each egg, I added some candy-coated sunflower seeds, which became the eggs in the basket. I found the colorful sunflower seeds at Trader Joe's, but I've also seen them at party stores. I kept my eyes open for them when shopping since the first of the year. By sticking them into the yolk mixture a little bit, it ensured they would not roll off the egg when picked up by the consumer.
The final step was to add the "handle" of the basket using a short piece of chive. I thought they would be a bit more rounded in appearance. But, they preferred to bend instead of curve nicely. There wasn't time to fight them into submission, so each one is a bit different. I will try to perfect this before I make them the next time.
All in all, I was pleased with how they turned out. The were a cute addition to the table and they tasted good too! Enjoy!
