Easter dinner

Here is our dinner; turkey and ham with green beans, deviled eggs, Muzicgirl's Spanish eggs, dinner rolls, dressing, gravy and creamed pearl onions.

Turkey roasted to 175º @ 350, spiral cut ham cooked in slow roaster @ 225 for an hour and a half, basted last 20 minutes with honey brown sugar glaze included with ham.  stuffing a blend or sage and corn bread with onions, celery, some turkey meat from neck and liver.  Gravy made with chicken base and turkey neck and liver.  Ubiquitous green bean casserole and store bought dinner rolls: Sister somebody-or-other brand. Deviled eggs made with salt, mayo, mustard and pickle relish.



My friend Muzicgirl provided this link and I posted my results.  I hope for better looking results next Easter.

http://www.thekitchn.com/thekitchn/passover/passover-cooking-huevos-haminados-048168 

Huevos Haminados
Makes 12 eggs

all measurements are approximate
Onion skins
2 tablespoons peppercorns
2 tablespoons salt
4 tablespoons of white vinegar (or 2 glugs, as Sierra says)
4 tablespoons olive or vegetable oil
1 dozen eggs
pretty leaves, such as parsley or cilantro (optional)
clean pantyhose (optional)

You begin by asking your grocer for as many discarded brown onion skins they can give you. For a dozen eggs, we used about 8 cups, although it's recommended that you have twice that for the best color, particularly if you are slow-cooking them. If the onion skins are dirty, wash them before proceeding.

Fill a large soup pot with the skins, cover with water, and bring it to a boil. You should see the color of the water change to medium brown. Then add the peppercorns, salt, and white vinegar. Turn down the heat to a simmer.

Gently lower the eggs in the water, making sure they are completely covered, and add more water if necessary. Cover the surface of the water with the oil, and then cover the pot with a lid. Let simmer, covered, until the eggs are a rich mahogany color - about an hour.

Cooked this way, the eggs have just the slightest flavor of onions, and are similar to hardboiled eggs. If you want hot eggs on your Sabbath table, you can move the pot to a preheated slow oven (about 225F) after you add the eggs. The longer cooking time will increase the onion flavor, although will still be delicate.