No Fail No Fuss Easter Recipes

eggs

Put a dozen eggs in a big pot of water.

Heat the pot on the stove to a rolling boil.

Once boiling, put a lid on the pot and turn off the heat.

Set a timer for 20 minutes and walk away.

After 20 minutes, run the eggs under cold water two or three times to cool them down.

Tap the eggs on each end to break the shell and peel them.

Rinse the peeled eggs and dry them well.

Cut the eggs in half lengthwise and place the yolks in a separate bowl.

Mash the yolks with a fork until mixed but not completely smooth.

Add about 1 tablespoon yellow mustard, 1/3 cup mayonnaise, and a big heaping tablespoon of sweet pickle relish to the yolks and mix well.

Add one capful of apple cider vinegar to the mixture and combine.

Fill a Ziploc bag with the yolk mixture, squeezing it to one end.

Snip the corner of the bag to pipe the mixture into the egg whites.

If the hole is too small, cut it bigger to allow the mixture to flow out.

Spoon the mixture into the egg whites for a rustic look.

Top with paprika for color.

Prep the deviled eggs the day before serving if needed.

For broccoli casserole, cook two bags of frozen chopped broccoli according to package directions.

Mix 1 cup mayonnaise, 1 can cream of mushroom soup, 1 egg, salt, and pepper in a large bowl.

Add 8 ounces of shredded cheese to the mixture.

Drain the broccoli and add it to the mixture, stirring to combine.

Spread the mixture in a greased 9x13 pan and cover to refrigerate overnight.

Before baking, crumble a sleeve of Ritz crackers on top and pour 1/2 stick melted butter over the crackers.

Bake at 350°F for 45 minutes or until brown and bubbly.

For lemon dessert, mix two small boxes of lemon instant pudding with 3 cups of milk until well combined.

Fold in an 8-ounce container of Cool Whip.

Layer the pudding mixture with graham crackers in a dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens