This year is probably the first year that Liam will get it. We are coloring eggs, hunting eggs and eating eggs of course. The Easter Bunny has been collecting some fun goodies for both of the boys as well as my mom has sent some great items. (Grandma’s are the best!)
Here are some of my family must haves…
Watching some fun Easter cartoons (that I grew up with so I need to pass them along!)
Definitely making some Funeral Potatoes for Easter Dinner. And I came up with this tasty gem that is perfect to make with all of those left over boiled eggs. Years ago my Aunt Lisa introduced me to simple egg salad on toast and I have been hooked ever since.
I just brought it to a whole other level!
5 large eggs
3 TBSP mayo
1/2 tsp pepper
pinch of salt
1 ripe avocado
4 slices white or wheat bread
Place eggs in a medium pot and cover with water. About an inch above the eggs. Bring to a boil. Once to a boil, cook for 10 minutes. Remove from burner and cover with a lid. Let them sit for another 10 minutes. Fill a medium bowl with ice water. Remove eggs from pan and place them in the ice bath for 5 minutes. Peel the eggs and place in a bowl. Cut egg whites and egg yolks with a fork, mashing down as you go. Mix in mayo, pepper and salt. Toast your bread and butter one side. Cut open your avocado and slice into thin sections. Divide slices among 4 slices of toast. Top with egg salad and serve.
**You could even sprinkle on some diced tomatoes and bacon bits would make it even better!