Easter Eggs and Easter menu ideas

Instead of my usual Silk Transfer Easter Eggs, I went another route this year. On Pinterest, I found Cocktail Napkin Easter Eggs.

I hard-boiled 9 eggs and used the technique explained HERE for the first eight eggs. Then on a whim, I tried another technique and ended up with the egg above. I love the end results and will show you how to do both.

Plus I’m putting up links to all of my Easter recipes as listed on the Complete Recipe Index – over there on the left if you are still trying to figure out what to make.

Cocktail Napkin Easter Eggs

8 to 12 white hard-boiled eggs, cold
Printed paper cocktail or lunch napkins
1 egg white, lightly beaten

Open the napkins and separate the printed top layer from the plain second layer if the napkin has two layers. Discard any plain sheets.

Cut each napkin into four squares, along the folds.

Dip a small pastry brush into the beaten egg white and use to adhere and apply a square onto the front center of an egg.

Continue to dip the brush into the egg white and gently apply the napkin to the egg as you smooth the napkin from the center out and around.

When you get to the backside of the egg, cut off the excess napkin, and let the egg air-dry on a dish towel. Repeat with remaining eggs, egg white “glue” and napkin squares.

For a glossy effect, once eggs are dry, wipe the eggs with a paper towel that has been dipped in vegetable oil.  Refrigerate eggs until ready to eat.

If you end up with an egg looking like the one above, where the napkin is not sturdy enough, bunches, and continually tears as you brush it on … the good news is that the egg is not ruined. Just run it under cold water to remove the napkin, dry well, and start over.

Collage-Effect Cocktail Napkin Easter Eggs

Use the same technique as above, except instead of wrapping the egg in a napkin, use sharp scissors to cut out the various motifs on the napkins and apply them to the egg in a collage-type pattern, covering all or as much of the egg as you please.

I’ll be making Easter Supper this year in lieu of our usual Easter Brunch. My dad’s birthday is tomorrow, Good Friday, so we won’t celebrate until Sunday. Somehow supper seems more appropriate for Easter/Birthday than brunch. I will be serving the following.

Easter Supper 2014

Arugula & Strawberry Salad with Chèvre, Pistachios & Horseradish-Maple Vinaigrette
Pomegranate Molasses Leg of Lamb
Leek, Potato, and Wild Mushroom Gratin
and
Lemon Meringue Pie (my dad’s favorite)

 More Easter Recipes

Asparagus Terrine with Tarragon Sauce

Banana and Walnut Bread Pudding

Braided Challah Loaves

Brandied Wild Mushroom Spaetzle

Brown Sugar Bacon

Challah

Chilaquiles (tortilla, egg, chicken dish)

Chocolate-Bourbon Bread Pudding

Cold Orzo Salad with Ham, Corn, and Basil

Crunchy Peanut Butter-Nutella French Toast

Cucumber Salad Rings with White Wine Vinaigrette

Double Smoked Potatoes Au Gratin

Easter Cupcakes

Crispy “Good Morning’ Potatoes

Herb Crêpes Eggs Benedict Florentine

Individual Roasted Cherry Tomato, Arugula, Goat Cheese, and Pinon Quiche

Jelly Bean Martini

Lemon-Limoncello Meringue Pie

Meyer Lemon Curd “Cinnamonless” Rolls

Pigs in a Blanket, Upscale

Plum and Raspberry Upside-Down Cake

Pomegranate Molasses Lamb Chops

Puff Pastry Asparagus Spirals

Quick Fruit Dip

Roasted Leg of Lamb with Red Zinfandel Sauce

St. Germain & Champagne

Silk Transfer Easter Eggs

Smoked Salmon Spread

Sunflower Spinach Pie

Truly Decadent French Toast