Easter is the pinnacle of southern spring style. On this joyous day South of the Line, we wear seersucker suits, bowties, and big hats! It’s just not Easter without fresh fashion, bright flowers, and of course a bountiful Easter supper.
Mamma MaryEllen’s Easter mornings always start early. Since one of her sons, and now his children, her grandkids, are notorious for waking up as early as 5:30 am, MaryEllen has to get up at 5:00 am. Before dawn she is outside with her flashlight to help her friend the Easter bunny hide eggs.
The eggs that the Easter bunny hides at Mamma MaryEllen’s are traditional tie-dyed eggs. The week before Easter she dyes the eggs with her grandkids, who tend to get more dye on themselves than on the eggs! After the little ones have found their eggs, it’s time for her to turn her attention to the Easter feast!
Two of Mamma MaryEllen’s Easter favorites are apple salad and deviled eggs. The apple salad provides a fresh Spring crunch while it’s apples, celery, and grapes add a healthy splash of color to the table. It can’t be Easter if there aren’t deviled eggs on the table. Smoked paprika, celery seed, and a splash of sweet pickle juice set Momma MaryEllen’s eggs apart.
Here at Southern Fried Cotton, we celebrated Easter early so we could all get a taste for MaryEllen’s Easter eats. Along with her apple salad and deviled eggs, our office Easter lunch featured a Cheerwine glazed ham (click here for the recipe), roasted carrots & asparagus, potato rolls, a tossed salad, and resurrection rolls (click here for the recipe) for a sweet finish!
Apple Salad Recipe
8-12 apples - mixed variety
Mayonnaise to taste
1 tsp to 1 Tbsp cinnamon
1 tsp allspice
1 tsp nutmeg
1 bunch of grapes
Pecans to taste
Peel, core, and chunk the apples
Mix mayo w/ spices. Mix into apples
Slice grapes in half. Chop nuts. Add Grapes and nuts to apple mixture, mix well. Add mayo spice mixture. Add more spices if needed, to taste. Sprinkle lightly with cinnamon.
Hard boil and peel 8-12 eggs.
Cut in half & put yolks in bowl, whites on dish.
Put large squeeze of mustard in bowl.
Add splash of sweet pickle juice.
Add enough mayonnaise to desired taste.
Add 1 tsp to 1 Tbsp each smoked paprika & celery seed to mixture. Stir all together, breaking up yolks.
Put spoonful of each in egg whites. Salt & pepper to taste.
Garnish with sprinkle of both smoked paprika and celery seed.