Easter is this weekend, which means it’s time to start planning your holiday lunch menu! My family and I have an assortment of meat, such as ham and brisket, and a table filled with delicious grilled side dishes for our Easter Sunday lunch.
It wouldn’t feel like Easter in the Goode household without Chipotle Dusted Deviled Eggs. I remember going to the county fair where the ladies from the community competed for the best deviled eggs and you could walk through and taste all the entries for the competition and winner would receive a blue ribbon. These blue ribbon deviled eggs will take you back.
Levi’s Blue Ribbon Deviled Eggs
- 12 hard-boiled eggs, peeled, sliced in half lengthwise
- ¼ cup homemade mayonnaise or if store bought, I prefer Hellmann’s
- 2 teaspoons French’s yellow mustard
- ¾ teaspoon salt
- 2 teaspoons white vinegar
- 2 teaspoons sugar
- 2 teaspoons smoked paprika
- 2 Tablespoons finely diced chives (for garnish)
- Carefully remove the yolks from the whites, placing the yolks in a bowl. Mash well with fork or run through a sieve. Add mayonnaise, mustard, salt, vinegar and sugar. Mix with a whisk until smooth.
- Place the egg whites on a platter and reserve.
- Spoon or pipe the filling back into the egg whites. Place in airtight container and refrigerate until ready to serve.
- Just before serving, lightly dust the smoked paprika over the eggs and sprinkle with chives. (Garnishing in advance will stain the eggs.)
While the deviled eggs are delicious, an Easter ham is incomplete without a starch to balance the meal, and this recipe for grilled creamers with garlic, bacon and rosemary is the perfect accompaniment. Creamers, also called C-size potatoes, are a variety of potatoes that are harvested in the early stages of their growth, before they mature, keeping them small and tender.
- 16 1-inch Yukon Gold, Red, or new potatoes, scrubbed
- ¼ cup olive oil, as needed
- 1 tablespoon rosemary
- 2 tablespoons roughly chopped garlic
- ½ cup chopped bacon, cooked until just before crispy
- Salt and pepper, to taste
- Cut the potatoes in halves or quarters, depending on size. In a large heatproof mixing bowl, toss with olive oil and salt.
- Heat grill to medium.
- Pour potatoes onto a hot, oiled grilling grate or grill-top wok. Grill potatoes until they begin to brown. Using a grilling glove, dump the potatoes back into the mixing bowl.
- Add bacon, rosemary, garlic, black pepper and salt to taste. Place back onto grilling grate or wok and continue to cook until browned and garlic is fragrant.
Now you need something green and healthy to add some extra flavor to your lunch plate. My recipe for grilled asparagus with lemon and Texas olive oil goes with just about any entrée.
Simple Grilled Asparagus
- 1 pound asparagus, medium size
- 2 tablespoons Texas extra-virgin olive oil½ teaspoon kosher salt
- 1 lemon
1. Set up the grill for direct grilling over medium heat.
2. Remove and discard the tough bottom of each asparagus spear by holding each end and bending it gently until it snaps at the natural point where the tough part ends and the tender part begins. Throw away the tough end. Rinse the asparagus spears with water and pat dry with a paper towel.
3. Spread the asparagus on a large plate. Drizzle the olive oil over the top and sprinkle with salt. Turn the spears until they are evenly coated. Next, lay 4-5 spears next to one another and skewer just below the tops and again 1” from the base of the stalks to hold together. The skewers that work the best will be slender bamboo or metal ones. Toothpicks will also work fine, if you’re in a pinch. You will end up with a “plank” of asparagus.
4. Grill the asparagus (perpendicular to the grate) over direct medium fire for 2-4 minutes per side. Squeeze lemon juice over asparagus and serve warm or at room temperature.
With your Easter menu set, all you have left to do is prepare the food and enjoy it with your loved ones. What is your family’s favorite Easter tradition? Tell us on our Facebook page, or tweet us! Happy Easter, y’all!