I’m really losing some Southern points here today because I’m going to admit some things. One, I had no idea when Easter was until a cousin told me in a text message conversation. Two, I suck at making deviled eggs. But I feel like I can redeem myself because I did make really pretty Easter eggs this weekend with a mixture of farm-fresh white and brown eggs.

The other week I saw someone post in a backyard farmers’ group I am a part of on Facebook that they had manure fertilizer and eggs for sale and would deliver for a small fee. I corresponded with them and got myself three sacks of caca and three dozen eggs this past week. Being a two-person household, I figured we’d better get started on those eggs and have been making plenty of egg-y breakfasts this weekend. But with the recent realization that Easter is coming soon, it seemed like a good day to pull out the hard boiled egg timer, the dye, and see what I could do with prettying the eggs up before destroying them for food.

The eggs turned out beautifully even though I didn’t go all au natural and dye them with beet juice and spirulina. I did however, try to color one with turmeric, and it only kind of lightly stained the egg and collected as a yellowy crust in some areas. Anyone in the South right now is so over yellow powder crusting and coating every aspect of our lives, so only the one egg got that treatment. The rest of the eggs got their brilliance from the neon McCormick food coloring that I’ve had in the cabinet for years. I definitely will buy some more next year for eggs since it turned out so well! And some of the color variations between using a brown egg versus a white in the same dye was really fascinating and made for a pretty spectrum of colors.

One of the light green dyed eggs looked too much like a tennis ball to Radar while I was photographing them in the backyard and she tried to steal it right off of the plate. That dog loves eggs, and she stared me down all day to get some bites.

So after I was doing playing pretty eggs photographer, I came inside to start peeling off the colorful shells and found that it was not going to smoothly. A few whites remained intact but for the most part they were pretty uneven or they split in the opposite direction that a deviled egg should go, widthwise instead of lengthwise. I did get enough done to take this picture though.

But after eating a few of the eggs I said screw it and removed the yellow back to the mixing bowl and chopped up the whites, tossing them in the bowl as well, as well as the ugly whites that didn’t make the photograph. Poof, egg salad. I added a bit more mayo to smooth it out more, and put it in the fridge because at that point I was sick of eggs. As you can tell, I don’t really use a recipe because I am very much a “to taste” person when it comes to the yolk-mustard-mayo combinations involved in deviled eggs, egg salad, or potato salad. But for measurements’ sake, I used 9 yolks, 2 tablespoons of yellow mustard, three tablespoons of mayonnaise, and salt and pepper to taste, thoroughly whipped before being spooned back into the whites. Paprika or dill as a garnish is optional but always welcomed.

The plan for the rest of that egg salad, assuming Patrick doesn’t eat it all as he claimed he might, is to use it to make potato salad in a few days. It’s not happening today because that will require another grocery store run for pickles and potatoes, which just ain’t happening on this supposed to be lazy Sunday. But even if he does eat it all, I’ve still got more than two dozen other eggs that could use some deviling.