Happy Easter, everyone!
Lifestyle expert Mandy Landefeld from Sumptuous Living shares the perfect recipes for Sunday brunch/dinner.
Sriracha Deviled Eggs
Serves 8-10
- 1 dozen Large Eggs
- ¼ cup Sriracha
- ½ cup Mayonnaise
- 2 tsp. Lemon Zest
- 1 tsp. Lemon Juice
- 4 thick bacon slices, cooked and crumbled
- 2 TBL. Fresh Italian Parsley, chopped
Place eggs in saucepan large enough to hold them in a single layer, add cold water to cover by 1 inch. Heat over high heat just to boiling. Remove from burner and cover pan. Let eggs stand in hot water for 15 minutes. Remove eggs to a bowl of ice water and cool completely.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl and placing the whites on a serving platter. Using a fork, mash the yolks into a fine crumble. Add Sriracha, mayonnaise, lemon zest, and lemon juice. Mix well. Scoop mixture into a piping or ziplock bag (cut the corner off). Evenly pipe onto egg white halves. Garnish with parsley and bacon crumbles.
RECIPE for Bourbon Apricot Glazed Ham: https://sumptuousliving.net/bourbon-glazed-ham/
RECIPE for Zesty Maple Bacon Green Beans: https://sumptuousliving.net/maple-green-beans/
Texas Tea
Makes 2 quarts
- ¾ tsp ground cloves
- 1 tsp ground cinnamon
- ½ tsp grated nutmeg
- 4 tbl loose tea
- 1 (6 oz) can frozen lemonade
- 1 (6 oz) can frozen orange juice
- 3 thin slices fresh ginger
- 2 qts water
Pour water into a large saucepan. Add the spices and ginger and bring to a strong boil. Add the tea and remove from the heat. Steep for 5 minutes. Strain and pour into a pitcher. Add the fruit juices plus 4 juice cans of water to the tea. For added color add orange and lemon slices. Serve over ice.