Easter Made Easy with Creamy Deviled Eggs & Mini Lemon Lime Tartlets

Creamy Deviled Eggs

I love celebrating Easter with friends and family, but I don’t always have a lot of time to prepare an elaborate party. Fortunately, I’ve learned a few tricks to keep it simple while still making it special. One of them is making these Creamy Deviled Eggs using evaporated milk, an easy way to update traditional deviled eggs.

A crisp white tablecloth is the perfect backdrop for any number of simple table decorations:

  • Flowers – put bunches of tulips, daffodils or hyacinths in small vases or pretty teacups. These can be set on top of each plate, or grouped together on cake stands.
  • Easter grass runner – spread colorful Easter basket grass down the length of the table. Then set Easter decorations on top, like chocolate bunnies or decorated eggs that you haven’t yet made into deviled eggs.
  • Easter basket – fill a pretty Easter basket with a mix of fruits and vegetables. Artichokes, lemons and apples look and smell great.

Mini Lemon Lime Tartlets

Keep the meal simple with a make-ahead casserole or store-bought honey baked ham and easy sides. Then for dessert, set out a tray of these Mini Tartlets. Using refrigerated cookie bar dough means you can make them in no time. Lemon, lime or both – these little bites of sunshine are the perfect way to end the day.

Links:

Related Easter recipes:

Deviled Eggs recipe
Deviled Eggs
Lemon Cheesecake Bars recipe
Lemon Cheesecake Bars

3 Comments

  1. Posted April 2, 2010 at 8:49 am | Permalink | Reply

    I just discovered this blog-fantastic-so unlike a corporate kitchen blog ! Thanks for the recipes and beautiful blog !
    Sandy
    PS I’m making the chocolate chip cookies with half the butter today !

    • Posted April 2, 2010 at 1:13 pm | Permalink | Reply

      I’m happy you found us! We like to have fun in the kitchen and certainly have passion for good food. Would love to hear what you think of the cookies with less butter. If you find they are too cakey for your liking, increase the butter to ¾ cup. It’s hard to please everyone – I use ¾ cup butter for my family and ½ cup for me. Enjoy!

  2. Liz
    Posted April 2, 2010 at 1:15 pm | Permalink | Reply

    So far, we’ve got two recipes books! You can find them in the left column of this blog. More coming soon…

2 Trackbacks

  1. [...] zucchini, asparagus and broccolini to the grill. I also made a warm spicy-vinegar potato salad and mini lemon tartlets to fill every last bit of space in my guests’ [...]

  2. [...] Mini Lemon Lime Tartlets [...]

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