By Teri Cayton
The Parsons Advocate
Just 22 days until spring arrives and I can’t wait. This has been one winter in a long time that it has actually acted like winter. We have had some very, very cold days and a lot more snow than we have had in ages. I think we have needed this to reset the seasonal clock. Momma Said, “Let it snow, let it snow, let it snow.”
I know it is also a long time until Easter but I just saw something that I would like to share with all of you. I don’t know how many of you still color Easter eggs but I saw an article about coloring with natural ingredients. You can try Hibiscus flowers or tea, indigo, fennel, yarrow, dahlia, chamomile, avocado seeds and much more. Check it out on line and all of these are safe for you and your children.
Let your children participate and teach them about the herbs and natural ingredients you are using. There are so many natural plants that will give you beautiful eggs and no side effects or chemicals. Actually, I’m not sure how many of us can afford to buy the eggs to color but I hope by the time Easter comes around the price will come down. Momma Said, “We all may have to resort to plastic eggs and hope for the best.”
I have heard so many reports about having to kill all the chickens that are affected with the flu and that is such a hard thing for the growers to absorb. It will also be a lot of hard work cleaning the houses so new flocks of chicks can be brought in. Momma Said, “God will not give us more than we can handle, this too shall pass.”
Deep Fried Deviled Eggs
These are suggested ingredients you can always use your recipe for the filling.
Eggs + (2 not boiled)
Mayo
Mustard
Paprika
Pickles, diced
Jalapenos, diced (optional)
1 tsp. Vinegar
Salt and pepper
Oil for frying
Panko crumbs
Boil eggs as usual then place in cold water until cool. While waiting, mix ingredients together, you can use whatever you want for the ingredients to stuff the eggs above is just a suggestion. When eggs are cool cut in half longwise and remove the yoke to a separate bowl. Mash yokes with fork and add to wet ingredients, mix well and place in a plastic bag.
Take egg whites and roll in flour, place in egg wash, cover eggs with wash and then roll in panko crumbs. Carefully place in hot oil until golden brown, remove and place on paper towel or rack to drain. When the eggs are cool, cut corner off the plastic bag and pipe filling into eggs. Sprinkle with paprika and enjoy the crunch.