Sunday was Easter. The culmination of what many, including myself, view as the holiest week of the year. A celebration of the death and the resurrection of our Savior. A time of remembrance, appreciation, introspection and forethought.
The beauty of holiness is all around us in the Earth this time of year. Budding trees, chirping birds and warmer temperatures quietly remind us of a loving God, nudging us to seek goodness and incorporate it into our lives.
We celebrated Easter this year with friends, gathered around what will most likely be the last fondue of the year. Deviled eggs, or œufs mimosa as my husband would say, a childhood favorite made an appearance along with fresh spring veggies and French chocolates. A simple, yet decadent spread.
Growing up in Colorado, I dyed Easter eggs with my family, a fairly standard American Easter tradition. I didn’t think twice when I bought brown eggs to dye this year as it’s all they really have in France. I realized the color difference (in America eggs are white) upon arriving home. I was a little nervous how the color would take. Needless to say, I was pleasantly surprised with the resulting deep, earthy colors.
Leftover Easter eggs calls for egg salad and, in my case, savory pain perdu.
Egg Salad (Serves 2-3)
For the mayonnaise
1 egg yolk
1 teaspoon Dijon mustard
1 teaspoon white vinegar
½ cup canola oil
1/4 teaspoon salt and pepper
Combine the egg yolk, Dijon mustard, vinegar together in a small bowl. Whisk until blended. Add salt and pepper. Slowly incorporate the canola oil, whisking well, until thick.
6 hard-boiled eggs
Mayonnaise (see above)
Salt and Pepper
Peel hard-boiled eggs. Combine enough mayonnaise to coat eggs in a bowl. Mix well, breaking the eggs into small pieces. Salt and pepper to taste. Garnish with Paprika
Serve with mache or your green of choice.
French bread, sliced
1 cup milk
1 tablespoon Herbs de Provence
1 teaspoon salt and pepper
Butter for frying
Mix eggs, milk, herbs, salt and pepper well in a large bowl. Soak bread slices on both sides, coating evenly with egg mixture. Bread can be left to soak in the fridge if stale.
Heat butter in a frying pan over medium heat. Make sure not to over heat the butter. Add the bread, depending on the size of your pan. Fry 2-3 minutes on each side until golden brown.