Tag Archives: Easter

Easter Leftovers – Banh Mi Sandwiches

easter leftover banh mi sandwiches

Yea. You read that title correctly. So what’s the connection between Easter leftovers and Bahn Mi sandwiches? Ham and hard boiled eggs, my friends! Because, let’s be honest. Raise your hand if, like me, you have Easter leftovers in your fridge. And keep that hand up if you hate wasting food. We could totally be friends. If you can’t stand another dinner of leftover ham and potatoes, this recipe is for you. Your family will never know that you’re simply repurposing Easter dinner into a new, totally different meal.

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Bacon Deviled Eggs

Bacon Deviled Eggs

When Bon Appetit prints a recipe, I always know it’s a keeper. I had been saving their recipe for deviled eggs to make this Easter when, out of the blue, Sam was forced to eliminate dairy from his diet. He’s had some health problems and we’ve been experimenting with various diets over the past few years. I don’t know whether this new no-dairy restriction was more of a shock for him or me, the one who does the meal planning, grocery shopping and cooking.

But as luck would have it, I was offered a few samples of Nasoya Nayoniase – a vegan mayo alternative – and naturally I was eager to give it a whirl. Although I was skeptical that it would compare to real mayo, I was happy to be back on track for a deviled-egg filled Easter.

 Bacon Deviled Eggs Bacon Deviled Eggs

And the verdict? We literally couldn’t tell these deviled eggs were dairy-free. Perhaps it was all the bacon drippings mixed in. Either way – two thumbs up for Nasoya Nayonaise for those vegans or lactose-free folks (like my poor hubs) out there.

Bacon Deviled Eggs

Happy Easter, gang!

Bacon Deviled Eggs
Yields 24

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12 large eggs
3 slices bacon
1/4 cup Nayonaise
1 tsp stone ground mustard
1 heaping tsp chopped scallions, plus more scallions for garnish
Course salt and pepper

Place eggs in large saucepan and add water to cover by 1 inch. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely about 10 minutes. Have lengthwise and remove yolks.
Coarsely chop bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer to paper towels, and strain droppings through a fine-mesh sieve into a small bowl.
Finely mash reserved yolks, bacon fat, Nayonaise, mustard and chopped scallions in a medium bowl. Season with salt and pepper. Transfer to a large resealable freezer bag, then cut 1/2 inch off 1 corner. Pipe into egg whites and garnish with scallions and reserved bacon.

Adapted from Bon Appetit’s Bacon Deviled Eggs.
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