From the 'Burg to Your Kitchen

Easter dinner is right around the corner, and I can smell it already. These next few weeks I am going to pull out some old-school recipes for Easter dinner – from my family to yours.

Deviled Eggs

Ingredients:

1/2 cup mayonnaise

1 tsp. parsley

1/2 tsp. mustard

Salt and pepper to taste

2 Tbsp. sugar

3-4 drops, yellow food coloring

12 hard boiled eggs

Parsley and paprika on top

Directions:

In a bowl, combine the first 6 ingredients. Cut eggs lengthwise in half, remove yolks from whites. In another bowl, mash yolks, add to mayonnaise mixture, mixing well. Spoon filling into egg whites. Garnish with parsley and paprika. Refrigerate until serving.

Mashed Potatoes

Ingredients:

3 lbs. Yukon gold potatoes peeled

2/3 cup heavy whipping cream

1/2 cup butter, cubed

1/2 cup sour cream

Salt and pepper to taste

Directions:

Cover potatoes in a dutch oven with water. Bring to a boil. Reduce heat, cook, uncovered until tender. Meanwhile, in another small saucepan, heat cream, butter, salt and pepper until butter is melted. Drain potatoes, return to pan. Mash potatoes, gradually adding enough cream mixture to reach desire consistency. Add in sour cream for extra flavor.