Making Easter Eggs is fun for kids and adults. Here are a few tips to make the perfect eggs and recipes to use when eating them.
Making the perfect Easter eggs involves a combination of boiling the eggs correctly, preparing a dye solution, and then decorating them creatively. Here’s a step-by-step guide to help you create beautiful and festive Easter eggs:
Boiling the eggs
Place the eggs in a single layer in a large saucepan.
Cover the eggs with cold water, about an inch above the eggs.
Bring the water to a rolling boil over medium-high heat.
Once boiling, remove the saucepan from heat and cover with a lid.
Let the eggs sit for 10-12 minutes.
Transfer the eggs to a bowl of ice water to cool them down and stop the cooking process. Leave them in the ice water for at least 5 minutes.
Preparing the dye solution
Choose your desired food coloring or natural dyes (such as beet juice, turmeric, or red cabbage).
In a small bowl or cup, mix 1/2 cup of boiling water, 1 tablespoon of white vinegar, and 10-20 drops of food coloring (or the equivalent amount of natural dye).
Stir the dye solution until the color is evenly mixed.
Dyeing the eggs
Use a spoon or egg dipper to lower a cooled egg into the dye solution.
Let the egg soak in the dye for 5-10 minutes, or until the desired color is achieved. The longer the egg is submerged, the deeper the color will be.
Carefully remove the egg from the dye and place it on a drying rack or paper towel-lined plate to dry.
Decorating the eggs
You can use a variety of tools and materials to decorate your Easter eggs, such as markers, stickers, glitter, or paint.
For a simple design, you can use a white crayon to draw patterns on the eggshell before dyeing, which will create a resist effect and leave the drawn areas white.
You can also use rubber bands, tape, or stencils to create patterns and shapes on the eggs.
If you want to add more colors, repeat the dyeing process with different colors and let each layer dry in between.
Displaying your Easter eggs
Once the eggs are completely dry, you can place them in a decorative basket, egg cups, or create an Easter egg tree by hanging them with colorful ribbons.
Remember to be creative and have fun experimenting with different colors and designs. Happy Easter!
Once you have boiled Easter eggs, there are many delicious recipes you can make with them. Here are some ideas:
DEVILED EGGS
6 boiled Easter eggs
1/4 cup mayonnaise
1 teaspoon mustard
Salt and pepper to taste
Paprika for garnish
Cut the eggs in half lengthwise, remove the yolks and place them in a bowl. Mash the yolks with a fork, then mix in the mayonnaise, mustard, salt, and pepper. Spoon or pipe the mixture back into the egg whites. Sprinkle with paprika and serve chilled.
EGG SALAD
6 boiled Easter eggs
1/4 cup mayonnaise
1 teaspoon mustard
1/4 cup chopped celery
2 tablespoons chopped red onion
Salt and pepper to taste
Chop the eggs and mix them with the mayonnaise, mustard, celery, and red onion. Season with salt and pepper. Serve on bread, toast, or with crackers.
AVOCADO EGG SALAD
Avocado egg salad is a delicious and creamy twist on the classic egg salad. It’s a perfect option for a light and healthy lunch or snack. Here’s a simple recipe to make avocado egg salad:
6 boiled eggs, chopped
2 ripe avocados, diced
1/4 cup mayonnaise (optional)
1/4 cup chopped red onion
1/4 cup chopped celery
1 tablespoon chopped fresh cilantro or parsley
Juice of 1/2 lemon or lime
Salt and pepper, to taste
In a large mixing bowl, mash the diced avocados with a fork until they reach your desired consistency. You can leave it chunky or make it smoother, depending on your preference.
Add the mayonnaise (if using) to the mashed avocados and mix until well combined. The mayonnaise will add creaminess to the salad, but you can skip it for a healthier version or substitute it with Greek yogurt.
Gently fold in the chopped boiled eggs, red onion, celery, and cilantro or parsley. Make sure all the ingredients are well distributed throughout the mixture.
Squeeze the lemon or lime juice over the salad, and season with salt and pepper to taste. Mix well to ensure the flavors are evenly combined.
Cover the bowl with plastic wrap and refrigerate the avocado egg salad for at least 30 minutes to let the flavors meld together.
Serve the avocado egg salad on its own, with crackers, on toast, in a sandwich, or on a bed of lettuce. Enjoy this creamy and flavorful twist on a classic egg salad recipe!
Note: Avocado egg salad is best consumed the same day it is prepared, as the avocado may start to brown over time.
COBB SALAD
4 cups chopped romaine lettuce
2 boiled Easter eggs, chopped
1 avocado, diced
1/2 cup cooked, crumbled bacon
1/2 cup diced cooked chicken or turkey
1/2 cup diced tomatoes
1/2 cup crumbled blue cheese
Your favorite dressing
Arrange the lettuce on a large plate or platter. Top with rows of chopped eggs, avocado, bacon, chicken, tomatoes, and blue cheese. Drizzle with your favorite dressing and serve.
POTATO SALAD
4 cups cooked, cubed potatoes
4 boiled Easter eggs, chopped
1/2 cup mayonnaise
1/4 cup chopped pickles
1/4 cup chopped red onion
1/4 cup chopped celery
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Combine the potatoes, eggs, mayonnaise, pickles, red onion, celery, and parsley in a large bowl. Season with salt and pepper. Mix well and refrigerate for at least 1 hour before serving.
(remove seeds from jalapeno, or replace with ½ bell pepper if you don’t want it spicy)
Juice of ½ lime or lemon
1 cup cilantro
Salt and/or sugar to taste
For extra flavor, add a whole bulb of garlic to the veggies!
Cook vegetables in the oven at 425 degrees for 30 minutes, turning the veggies over halfway through. Allow to cool for about 15 minutes, then add veggies into a blender along with cilantro and lime or lemon juice. Blend until there’s no chunks, then it’s ready to serve!
CHILAQUILES
2 tbsp Vegetable oil
6 Corn tortillas, each cut into 6 wedges
2 Eggs
1 cup of Salsa
(To save time, you can use WIC approved Always Save Mild Salsa from Grocery Services North instead of making your own)
Pepper
Additional Optional Toppings – Sliced avocado, shredded cheese, onion, cilantro, or even more salsa!
In a large non-stick pan, coat generously with about 2 tbsp vegetable oil and heat on stove top to medium high heat. Once the oil is hot, add the tortillas and fry until golden brown. Remove from heat and move tortillas to a paper towel lined plate to soak up any excess oil. Remove any remaining brown tortilla pieces in the pan. Add 1 tablespoon of oil to the pan, add the salsa and let cook for a few minutes while stirring occasionally. Add the fried tortilla wedges to the pan and gently turn over until tortillas are coated with salsa. Let cook for a few more minutes until tortillas are thoroughly soaked in salsa, yet still slightly crispy. Remove from heat and move tortillas to the plates. Return the pan to the stove top and fry the eggs. On each plate, top the tortillas with the fried eggs. Top with your choice of favorite toppings like shredded cheese and/or avocado for some extra flavor!
Use WIC-Approved Pasta to Make This Comforting Meal
This recipe features WIC-approved pasta, and is sure to be a crowd pleaser. It’s creamy and cheesy…the kids might not even notice the vegetables! Plus, it makes a big batch so you can cook and eat more than once.
Lemon Alfredo Bowties with Tuna & Peas
1 lb whole wheat pasta
1 cup frozen peas
2 cans tuna
Juice from ½ lemon
(Add lemon zest to bring out more lemon flavor)
2 tablespoons minced garlic
2 tablespoons olive oil
2 ½ cups whole milk
½ stick butter
1 ¼ cup shredded parmesan cheese
(Mozzarella works great too – Just be sure not to use pre-shredded cheese!)
¼ cup flour
Season with pepper, onion powder, & oregano to your taste
Boil pasta with 1 tablespoon of salt for 10-12 minutes, or suggested cook time on package.
Drain & set aside. In the same pot, heat olive oil at medium high heat and add minced garlic. Cook for about 3 minutes, or until golden. Add tuna and break up into smaller pieces. Add lemon zest and lemon juice, cook for 3 minutes, then add butter and half of the shredded cheese. Slowly add in milk and flour, while stirring well. Turn the heat down to medium and bring to a simmer while stirring often. Add in peas, and the other half of the shredded cheese. Cook for about 5 more minutes, stirring often, then turn off the heat. Slowly mix in the pasta.
Top with more shredded cheese if you like! Enjoy!
Get all your WIC-approved pasta and other WIC foods at Grocery Services North stores. It’s easy, fast and you can get all your WIC foods in one easy stop. Visit today to see for yourself.
Fill Your Bowl With Symbols Of A Year-To-Come Filled With Luck, Money
It’s almost 2023! Bringing in a New Year has a set of customs and traditions. The ball drops at Midnight. Some watch fireworks light up the sky. Some may attend parties and others may cuddle up for a movie or book at home.
New Year’s Day traditions center around food! Many people celebrate New Year’s Day with Blacked Eyed Peas, which symbolizes a year filled with good luck. Others may eat something green, like Cabbage or Greens, to symbolize a year filled with money.
This recipe combines ‘luck’ and ‘money’ into one simple, delicious Near Year’s Day meal or side you and your family will love. Cheers to a year filled with luck and money!
BLACK-EYED PEAS
3 cups of black eyed peas (you can use canned, frozen, or dry!)
1 can of diced tomatoes
½ head of cabbage, diced
½ onion, diced
1 lg carrot, diced
1 jalapeno, seeds removed & finely diced
4 cups of chicken broth
Salt, Pepper, Paprika, Oregano
Note: You can also use any of these leftovers you may have in you fridge to step it up a notch:
Corn, bacon, ham, or a ham bone
Add all ingredients to a slow cooker and cook for 4 hours on high heat, season to taste.
Potato Soup, 3 Bean Chili Recipes To Comfort Your Family This Winter
This winter, soups are the perfect way to cozy up. We have two amazing recipes using WIC foods that will help warm your whole family on the coldest of days. These two recipes use popular WIC foods such as beans, vegetables and cheese to help make a filling family meal that you can enjoy for days to come.
BAKED POTATO SOUP
5 large russet potatoes, diced
1 teaspoon salt
5 slices thick cut bacon
1 large onion, finely diced
3 cloves garlic, minced
2 Tablespoon butter
¼ cup flour
3 cups Chicken broth
2 cups milk
1 cup sour cream
½ teaspoon pepper
2 cups shredded cheese – Colby jack, cheddar, or mozzarella work best
1/8 cup green onion chives, finely diced
Helpful Tips:
Avoid using bagged shredded cheese, as it contains cellulose which prevents the cheese from melting smoothly.
Plain Greek Yogurt can be used instead of sour cream.
Instructions:
Submerge diced potatoes in a pot of water. Add salt and boil for about 20 minutes or until fork tender. Drain the potatoes and set aside.
Cut the bacon into squares and cook low and slow until crisp.
Add the onions and cook over medium heat for 5 minutes. Add the garlic and butter and cook for 2 more minutes.
Slowly stir in flour while mixing and cook for 1 – 2 minutes.
Add the chicken broth, then the milk. Bring to a boil while stirring often, then reduce to a simmer. Mash the potatoes then add them to the pot. Mix in the sour cream, salt and pepper.
Remove from heat.
Gradually sprinkle in the shredded cheese. Stir until combined. Add the green onion chives and any extra cheese or sour cream you want. The soup will continue to thicken as it stands.
Serve & enjoy!
The temperatures are dropping. What’s more comforting than a nice warm soup or chili? Gather up WIC-approved beans and other WIC ingredients for this hearty and healthy recipe. It’s the perfect time to cozy up to a bowl of this 3 Bean Chili.
3 BEAN CHILI
1 onion, diced
1 tablespoon of minced garlic
3 celery stalks, diced
1 large carrot, diced
1 bell pepper, diced
1 jalapeno, diced
1 can of diced tomatoes with chilies
1 can of kidney beans, drained
1 can of black beans
2 cans of pinto beans, drained
1 tablespoon of butter or oil
Optional for topping:
Green onions
Cheese and/or sour cream
Turn the slow cooker on high heat. Finely dice about 2 cloves of garlic, 1 onion, 3 celery stalks, 1 large carrot, and 2 jalapenos then add to the slow cooker. Add 1 tablespoon of butter or oil & stir. Drain the liquid out of 1 can of kidney beans and 2 cans of pinto beans, then add to the slow cooker. Then add 1 can of black beans (don’t drain the liquid out of this one).
Stir & cover. Cook for 4 hours, stirring occasionally. Serve with shredded cheese & green onion on top, and this pairs great with cornbread too! Enjoy!
Mixing family meals is a never-ending task. To help inspire you and your family at mealtime, here are a few cozy recipe ideas – using WIC foods of course – we think you will enjoy as the fall and winter weather kicks in.
This time of year pumpkin is in everything from coffee to candles. This recipe from USDA’s MyPlate is full of fall flavors and is a great family meal, perfect for catching up and spending quality time with your family.
PUMPKIN CHILI
2 teaspoons olive oil
1 small yellow onion (chopped)
1 green bell pepper (cored, seeded and chopped )
2 jalapeño peppers (seeded and finely chopped, optional)
1 can kidney beans (Can choose other beans if desired.)
Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapenos (omit if serving to children) and garlic and cook, stirring frequently until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low then add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.
Source: from USDA’s MyPlate, Bronson Wellness Center
It’s also the perfect time to fire-up the oven for tasty treats with healthy ingredients.
This recipe from the USDA’s MyPlate is a perfect twist on a classic cookie recipe. Your kids won’t even know healthy foods are packed into the ingredient list.
Carrots give this traditional oatmeal and raisin cookie a colorful and tasty twist.
CARROT COOKIES
1/2 cup margarine (soft)
1 1/4 cups sugar mixed with 1/4 cup water
1 cup carrot (grated)
2 egg whites (well beaten)
2 cups flour (all purpose)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 cups oatmeal, quick cooking (raw)
1 cup raisins
In a large bowl, cream together margarine and honey. Stir in carrots and egg whites. Stir together flour, baking powder, baking soda, salt, cinnamon, oatmeal and raisins. Gradually stir flour-oatmeal mixture into creamed mixture, just until all flour is mixed. Do not over mix. Drop a teaspoon on a greased baking sheet. Flatten slightly and bake at 350 degrees for 10 minutes, or until lightly browned.
Source: USDA’s MyPlate, Virginia Cooperative Extension, Healthy Futures
In recognition of Hispanic Heritage Month, we will be spotlighting several recipes you can make in your kitchen. This one, “A Simple Mexican Salad” is from the USDA website and came from the Oregon State University Cooperative Extension Service. It’s a refreshing salad with a little bite. It’s cool and refreshing flavors are very comforting.
A Simple Mexican Salad
Chili powder and lime juice are the secret ingredients in this cucumber and orange salad.
2 cucumbers
2 oranges
1 lemon or lime (the juice)
1/2 teaspoon chili powder
1/2 teaspoon salt
Wash the cucumbers, oranges and lemon or lime under cold running water. Slice the cucumbers. Peel and cut the oranges into small pieces. Place cucumber slices and orange pieces in a medium size bowl. Add chili powder, lemon or lime juice and salt.
Whole grains are a great source of nutrition. Texas WIC features several approved-foods that offer whole grains. This recipe for Pasta with Peasfrom the “staff favorites” from the Whole Grain Council is a super easy, quick meal that can be made in 15 minutes for the entire family. Find more recipes like this one on their website.
Pasta with Peas
2 eggs, beaten
½ cup grated Parmigiano-Reggiano cheese
1 cup frozen peas
12 ounces whole wheat pasta
1 tablespoon extra virgin olive oil
1 large onion, thinly sliced
Salt and pepper to taste
Bring a large pot of water to a boil, and break linguini in half and cook according to package directions.
While the pasta is cooking, combine the eggs and cheese in a small bowl, beat, and set aside. Put peas in a strainer, rinse under hot water, and set aside.
Heat the olive oil in a large skillet. Add the onion and sauté for several minutes, until it softens. Add the peas to the skillet and cook for about one minute longer.
Drain the pasta and add to the skillet. Toss gently to mix. Create a well in the center, add the eggs and cheese, and cook until they are starting to firm up. Toss with the pasta and cook for another 2 minutes. Season with salt and pepper and serve hot.
Whole grains are an important part of a healthy diet. Texas WIC food packages also include whole grains, including brown rice, whole wheat bread and tortillas, corn tortillas, oatmeal and whole-wheat pasta.
Health experts recommend including whole grains in our diets because they can help “reduce risks of heart disease, stroke, cancer, diabetes and obesity,” according to the Oldways Whole Grains Council.
The Dietary Guidelines for Americans recommends that at least half of all the grains you eat are whole grains. If you’re like most people, you’re not getting enough whole grains — so see how to make whole grains a part of your healthy diet.
Grains can be either whole or refined. Whole grains have the entire grain kernel, and include whole-wheat flour, oatmeal and brown rice to name a few. Refined grains remove fiber, iron and some vitamins. Examples include white flour, bread and rice.
In honor of whole grains month, here is a recipe to try:
Whole-Grain Tuna Rice Cakes
1 can tuna, undrained
2 cups cooked rice
1/4 cup finely chopped celery
1 Tbsp finely chopped onion
1 slice of whole wheat bread, shredded or crumbled
Dash or two of ground black pepper
2 large eggs, lightly beaten
2 Tbsp extra-virgin olive oil
In a medium-sized bowl, combine the tuna with its liquid, rice, celery, onion, bread and pepper. Stir in the eggs and mix well. Form mixture into 4 patties using about ¼ cup mix for each. Heat oil in a pan over medium high heat. Add patties and brown on each side. Enjoy!
Get all your WIC foods at Grocery Services North in one easy stop. Grocery Services North is a chain of grocery stores that caters to WIC clients. There are 11 locations in Dallas, Plano, Waco, Tyler and Longview. Visit today!
Cuddle up with the family and watch the Disney movie Ratatouille while having some ratatouille for dinner! This recipe is an easy comfort food that includes lots of veggies and goes perfect with garlic bread.
Ratatouille
4 tbsp olive oil
4 garlic cloves (minced)
1/2 small onion (chopped)
1/3 cup shredded carrots
14 oz can crushed tomatoes
1/4 cup fresh basil
1/4 cup fresh parsley
1 small eggplant (thinly sliced, about ⅛ inch thick)
1 zucchini (thinly sliced, about ⅛ inch thick)
1 yellow squash (thinly sliced, about ⅛ inch thick)
3 Roma tomatoes (thinly sliced, about ⅛ inch thick)
1 tsp dried basil
1/2 tsp dried parsley
salt (to taste)
black pepper (to taste)
Parmesan cheese (shredded)
Try to use the freshest produce possible, not those tomatoes that look like you should use them up before they go bad. You want the ratatouille to have a nice, even texture and the vegetables are easier to slice when they are fresh. Slice the eggplant, zucchini, yellow squash & tomatoes as evenly as possible to ensure they cook evenly in the oven.
Preheat the oven to 375F. In a large nonstick pan, heat 2 tbsp of olive oil over medium high heat. Add in the onion, garlic, and carrot and cook about 5 – 7 minutes until tender.
Next, add in the crushed tomatoes and seasonings, simmer for 15 minutes. Taste and adjust the seasoning as needed. Once the sauce has thickened, pour into a 2 quart baking dish.
Arrange the sliced vegetables in a circular pattern standing upright in the dish over the sauce. Brush with the remaining olive oil.
Cover and bake for 40 minutes, then uncover and bake until vegetables are tender and easily pierced with a fork.
Sprinkle shredded parmesan cheese evenly on top and serve immediately.
Tasty Tip: Garlic bread is a perfect addition to this recipe!
Did you make this WIC-inspired recipe? Let’s be friends. Tag us on Instagram or Facebook using @groceryservicesnorth
