11: Easter Egg Extravaganza: From Decorations to Delicacies

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Hoppy Easter, Egg Enthusiasts! 🥚

Spring has sprung, and with it comes the joyful celebration of Easter! In this episode, we crack open a basketful of fun and tackle a variety of ways to decorate and enjoy one of spring’s most iconic foods – the hard-boiled egg.

We’ll explore the art of dyeing those ordinary hard-boiled eggs and turning them into what we thought of as vibrant expressions of our creativity,

We’ll also delve into the realm of egg-cellent dishes, exploring scrumptious recipes that showcase the versatility of this iconic seasonal ingredient. Plus, we’re chiming in on that yearly spring debate: Reese’s Eggs or Cadbury Cream Eggs?

So, whether you’re a seasoned decorator or a culinary novice, prepare to be egg-cited as we embark on this festive exploration of the hard boiled egg – from creative decorations to delectable delights!

Deviled eggs in a red egg tray


We talked all things related to the hard boiled egg in this episode! Enjoy these yummy links and helpful resources mentioned in this episode:

We show you how to document family recipes for future generations in our webinar Passing the Plate: Documenting Family Recipes for Future Generations. Plus, we’ll help you capture and preserve your family’s culinary heritage with our ebook Passing the Plate: Recipes That Tell Our Family Story.


One response to “11: Easter Egg Extravaganza: From Decorations to Delicacies”

  1. OK Ashley, I’m the opposite of you on the Reese’s issue. I prefer the chocolate to peanut butter ratio in the regular Reese’s cups. The eggs have too much PB for me. I mean…I’d still eat them, but prefer the cups. I like Cadbury eggs but they’re super sweet, and I wouldn’t be able to eat more than one. I do, however, enjoy their ad where all the different animals are auditioning to be the Easter bunny. 🐓🦁 🐰😊

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