Let’s HOP into my brand new series on Easter recipes! I absolutely love Easter- and I love that an Easter menu can go so many different directions. These recipes are all incredibly simple, and I’m head over heels for that pea salad, y’all have to try it! Next up, we’re covering Easter side dishes, so let me know what you’d like to see! Listing today’s recipes below: Spring Pea Salad with Bacon Dijon Vinaigrette - 3/4 lb. Snow peas, washed and julienned - 8oz frozen peas, blanched and shocked - 3.5oz pancetta - 1 large shallot, thinly sliced and soaked in cold water - 2 Tbsp bacon grease from pancetta - 1 Tbsp dijon mustard - 1 Tbsp white wine vinegar - Salt and pepper - Sharp white cheddar cheese, shaved (about 1 oz) Old School Carrot Raisin Salad - 1.5 lbs carrots, scrubbed, peeled and shredded - 1 cup raisins (I used golden and regular) - 1/4 cup crushed pineapple, drained - 1/3 cup mayonnaise - Zest and juice of half a lemon Classic Deviled Eggs - 8 eggs, boiled, peeled and halved - 1/3 cup mayonnaise - 1 Tbsp dijon mustard - 2 tsp pickle brine - 1 tsp Tabasco (or the hot sauce of your choice!) - Salt and pepper - Garnishes of your choice: Aleppo pepper, Cajun seasoning, furikake, chives, scallions, guajillo chili powder, halved Cornichons, etc. #easter#easterfood#peasalad#carrotraisinsalad#easyrecipe#spring#deviledeggs#makeaheadmeals#homecook #cookwithme#easterdinneroriginal sound

Harrison

@harrywwallace--FollowersVideos