Silk-Tie Eggs & Silky Egg Salad
It’s 2-for-1 today! I’ve got a Â fabulous decorating idea for your Easter eggs, plus a smooth and silky egg salad recipe to use once your egg hunting is done. I was going to say that they’re both eggs-ellent ideas, but I don’t like to yolk around when I’m talking about Easter eggs. (Not funny? No?)
First, you must try this incredibly cool egg decorating idea found via Martha Stewart. (You can watch a short, instructional video here.) You’ll be amazed at the level of detail that transfers onto each egg–they look like works of art! Plus, it’s a fun alternative to the boxed decorating sets.
Silk-Tie Easter Eggs
Small- to medium-size raw eggs
Glass or enamel pot
Silk ties, blouses, or boxers, cut into pieces large enough to cover an egg
White sheets (or pillowcases or old tablecloths), cut into pieces to cover silk-wrapped eggs
3 tablespoons of white vinegar
Tongs or spoon
1. Cut silk into a square (or a piece) large enough to wrap around a raw egg.
2. Wrap a raw egg with a piece of silk, making sure the printed side of the material is facing the egg. Silk can still be used if it doesn’t fit perfectly around egg.
3. Place the silk-wrapped egg in a piece of white sheet, pillowcase, or old tablecloth and secure tightly with a twist-tie.
4. Place the egg(s) in an enamel or glass pot. Fill pot with water to cover eggs completely. Then, add three tablespoons of white vinegar.
5. Bring water to a boil, turn heat down, and simmer for 20 minutes (longer if you plan on eating the eggs).
6. Remove eggs from water with tongs or spoon and let cool.
7. Remove silk from cooled egg.
8. For shiny eggs, wipe with vegetable oil after completing step 7.
TIP: Find old silk ties, blouses, and boxers at thrift stores or rummage sales for pennies apiece!
And now for what to do with all of those beautiful eggs the day after Easter. Here is a silky egg salad recipe that will leave your lips smacking! The dill adds a delightfully fresh flavor, perfect for a casual springtime lunch.
Egg Salad with Fresh Dill
12 eggs, hard boiled, peeled and diced
1/2 cup celery, finely chopped
2/3 cup mayonnaise
2/3 cup sour cream or plain Greek yogurt
3 tablespoons yellow mustard
1-2 scallions, finely chopped
2-3 tablespoons chopped fresh dill
1 teaspoon salt
1/2 teaspoon pepper
Combine mayonnaise, sour cream (or yogurt), mustard, dill, scallions, salt, and pepper in a large mixing bowl. Fold in diced eggs and celery and mix until combined. Add salt and pepper to taste. Cover and chill before serving on sandwiches, pitas, or crackers.