Colored Deviled Eggs

I just think these are so cool for Easter Dinner! Thanks to Theresa over at Theresa's Mixed Nuts for posting them in her Eater Party Ideas post!

Colored Deviled Eggs

You can use your own Deviled Egg recipe if you want. Everyone likes theirs different.
If you don't have a one, here is mine.

6 Eggs
2 Tbsp. mayonnaise
2 tsp. green relish
1/2 tsp. onion powder
1/4 tsp dry mustard

Put eggs in pan and cover with cold water.  Bring to the boil.  Boil 10 minutes.  Remove from heat and place under running cold water.  Once cool. Peel and slice lengthwise.  Remove yolks and place in separate bowl.
Using a separate bowl for each color you want (I did three, pink, yellow and purple) add 1 cup of water, 1 tsp.  Apple Cider Vinegar and your food coloring to each bowl.  Stir to mix color throughout water. Add your egg white halves to each color and let sit about 10 minutes or until the color you want is achieved stirring around every now and then.  Remove and let dry on paper towels.

Meanwhile mash yolks with a fork and add relish, onion powder, mustard powder and mayonnaise.  Mix well and use teaspoons to fill egg halves.  Sprinkle with paprika if desired.
Refrigerate until ready to enjoy!

Crepes With Ham and Eggs

Canadian Living is one of my all time favourite magazines.  It is loaded with great recipes, stories, reviews and tips.This recipe is from the February 2012 edition that I picked up last weekend.  As soon as I saw their Sugar Shack Crepes with Ham and Eggs, I had to make them.  Oh boy!  Were they a hit!  This is a great recipe for brunch as you can make ahead and keep warm in the oven.    The only change I made was adding a 1/4 tsp. of baking powder to the crepe batter and lessening the refrigerate time..

Here's what you'll need:

8 slices of black forest ham
6 eggs
pinch of salt and pepper
1 tbsp. butter
maple syrup

Chive Crepes

2/3 cup flour
pinch of salt
2 eggs
3/4 cup milk
2 tbsp. butter, melted and cooled
1 tbsp. of fresh chives (I used dried chives)

Whisk flour and salt together.  Whisk in the 2 eggs milk and half the butter.

Strain into bowl and add chives. (You can skip the straining part if your batter is lump free)  Refrigerate for 15 minutes and up to 2 hours.  Heat 8 inch crepe pan or non-stick skillet over medium heat.  Brush with some of the remaining butter.

Pour a 1/4 scant cup of batter into pan swirling the pan around as you go to coat bottom with a thin layer.  Cook turning once, about 30 seconds per side.  Transfer to plate and keep warm. Repeat with remaining butter and batter until all batter is gone.

You'll get about 8 crepes.
In same pan heat ham in batches turning once to heat through about 1 minute.  Transfer to plate and keep warm.
Beat together eggs, salt and pepper.  Melt butter in same pan and cook eggs stirring gently with spatula until large moist curds form and no liquid remains, about 3 minutes.
Top each crepe with a ham slice and one eighth of the scrambled eggs.

Roll up and serve drizzled with maple syrup.