Of all the holidays, Easter has always been my favorite. I have such cheery memories of my father in the kitchen dying Easter eggs, the same way his mother did, in the small Egyptian village he grew up in. The first time I witnessed this as a child, I was very skeptical.
He had different piles of ingredients on the counter – onion peelings, beets, cabbage, spinach, parsley, carrots, various yellow and red spices, and a pot of boiling water on every burner.It wasn’t too long before my doubts turned into delight. What emerged were delicate hues of yellows and golds, vivid reds, ethereal violets and purples and spring greens. I was truly stunned. At that moment, I felt sheer pride and awe at the mastery of his egg coloring skills. Nothing he had accomplished in his life up until then, in my my mind, couldn’t even compare or be nearly as important, as this.
- 12 extra large Eggs
- 1 Cup crumbled cooked bacon
- 1 Cup very small diced cheddar
- 1 Cup very small diced sweet onion
- 1 Cup small diced kosher baby dill pickles
- Best foods Mayo
- Garish with paprika and parsley
- In a large pot, gently place 12 eggs. Fill pot until water covers eggs about 1½ inches. Bring to a boil. Cover, turn heat off and let stand 10-12 minutes.
- Peel under running cold water.
- Cut eggs in half scoop out yolks into a bowl.
- Mash with a fork and add other ingredients. Mix. Add enough Mayo to have a nice creamy mixture. Fill the eggs and chill.
- Garnish with paprika and Italian parsley right before serving.
- NOTES *If you want to serve them whole and standing up, like in the photo above, cut the tops off and a tiny sliver of the bottom so they have a platform to stand on. Either scoop out the yokes or gently squeeze the side of the egg, and the yokes should pop out.