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"EGG-stra Special Easter"

URBANDALE, IOWA - Spring is in the air, and Easter is just around the corner! It is time to dust off the cobwebs of winter and start fresh. Embrace the clean, crispness in the air, the tiny blades of grass popping through the dirt, flowers blooming and dusting the spring breeze with their sweet scents and baby birds singing. The Easter season offers us a sense of renewal, a new beginning, a reason to come out from hibernation and socialize with friends and family again.

The season is full of sights, sounds, smells, and tastes that offer us something to look forward to all year long. The atmosphere of Easter is breathtaking! Dining tables are accessorized with pretty pastels in shades of pinks, lavenders, blues, yellows, and greens; a serene sight. Carefully hand decorated Easter eggs are striped, spotted and polka dotted. And the main focus of the dining table...the food!

What better way to bring out the colors and scents of the season than with a beautiful brunch adorning the Easter table?! A brunch menu offers so many options such as easy deviled eggs, a cool lemon-dill egg wedge salad, a savory egg strata a 'la JAS, and a light and sweet upside down lemon meringue. The possibilities are endless!

Continue the celebration from the dining table to the front lawn where children abound with energy, and their perfectly decorated Easter baskets, anxiously awaiting the discovery of hidden treasures to fill their baskets. Squeals of excitement and giggles fill the air, causing a contagious smile amongst onlookers. Food, family, friends and fun are what make the Easter season EGG-stra special!

Easy-Way Deviled Eggs

6 hard-cooked eggs
2 tablespoons mayonnaise
3/4 teaspoon mustard
1/2 teaspoon lemon juice
Optional: salt, pepper, paprika, dill weed

Cut eggs in half lengthwise. Remove yolks and place in a quart size plastic bag. Put remaining ingredients in bag with yolks. Press out air and close bag. Knead until contents are thoroughly blended. Push contents toward corner. Snip about 1/2 inch off corner of bag. Squeezing bag gently, fill reserved whites with yolk mixture.

Place eggs in a single layer in a saucepan. Add water to a level of at least 1 inch above the eggs. Quickly bring the water to a boil. Cover saucepan and remove from heat. Let stand, covered, for 15 to 17 minutes for large size eggs. Immediately run cold water over eggs, or place in an ice-water bath until they are completely cooled. You may peel eggs to use immediately, or store unpeeled eggs in a refrigerator for up to one week.

For more Easter recipes, tips and decorating ideas visit us at, or check us out on Facebook, Twitter and Pinterest.

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Katie Coyle
Director of Consumer Affairs




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