How to have Austin Easter from Chicago

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March 8th – Found out I was headed to the field for training…on the 11th.

March 11-14 – Attended training then packed my bags

March 17th – Headed back to Chicago for the beginning of my 4 month assignment

March 29th – Arrived back in Austin at 10:30 pm to prepare for Easter…with the family…at my house

You could saw this month has been pretty crazy. I had been planning on hosting Easter since, well Christmas! This is not the first time work has thrown my world upside down, I was on this project in 2008 while I was planning my wedding(s) and they turned out well. This was no exception but I did have to outsource most of the prep.

There were baskets,Easter baskets filled eggs, Easter eggspretty flowers,Easter flowers cute puppies,bella mohawl pretty place settingsEaster place setting 2 and of course an awesome meal.

Easter food table

So here’s how it went down:

Ham and Turkey breast was provided by Honey Baked Ham ($49.99 for both!)

Twice baked potatoes (Mom made those for me!)

Salad with greens and mushrooms from the local farmer’s market

Easter Carrot Cake from Erin’s Custom Cakes (she made our wedding cake, anniversary cakes, birthday…just about everything!)Easter Erin cake

And a special request from my Great Uncle…Deviled eggs!Easter deviled eggs

The recipe used for the eggs was a variation on the classic from Kraft:

12 hard boiled eggs, peeled while warm

1/2 cup of mayo

2 tbsp. yellow mustard

2 tbsp. sugar free sweet pickle relish

1 tsp. beau monde seasoning

1 tsp. dill

Dash of salt

Paprika, for garnish

Instructions:

1. Cut eggs in half and scoop out yolk.

2. Add yolks and remaining ingredients into a medium bowl and stir until smooth. Taste and adjust seasoning accordingly.

3. Spoon into egg white shell and sprinkle paprika. Enjoy!

Happy Easter and Spring from Austin!

bluebonnet

 

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