Easter has a way of slowing things down.
You go to church. You sit a bit longer. You think a little deeper. And then, if you’re lucky, you go home and spend the rest of the day with people who matter.
That’s how it always was for us.
After church, my parents would have people over. Not just family. Friends, neighbors, anyone who didn’t have somewhere to be. The house would fill up fast. Food everywhere. Kids running in and out.
And then came the egg hunt.
Not a small one either. We’re talking over a thousand eggs spread out across the yard. Some were filled with candy. Some with a little money. Enough to keep kids busy for a long time and give the adults a reason to sit back and enjoy the day.
It wasn’t complicated. It just took effort.
That’s what made it work.
Keep It Simple, But Do It Well
You don’t need a huge setup to recreate something like this.
You just need a few things done right:
- A simple meal people actually want to eat
- A place for people to sit and stay a while
- Something for the kids to do
- And a willingness to open your door
That’s it.
Easter doesn’t have to feel like an event. It can just feel like a good afternoon at home, surrounded by joy and love.
The Egg Hunt (The Right Way)
If you’re going to do it, do it right:
- Prep eggs the night before
- Mix candy and a few “prize” eggs (money works great, but we would write the amount won inside the egg to avoid lost money buried in the yard)
- Spread them out more than you think you need to
- Let the kids go all at once
You don’t need rules beyond that. It sorts itself out.
The point isn’t perfection. It’s the moment when it starts…kids running, laughing, and everyone else just watching it happen.
A Quick Note on “Deviled” Eggs
Before the recipe, one small thing.
The name “deviled eggs” has nothing to do with anything spiritual. It’s just an old cooking term that meant something was made with spice or flavor…usually mustard or pepper.
If the name doesn’t sit right with you, call them:
- Stuffed eggs
- Classic egg halves
- Or just…eggs
Doesn’t change what they are.
And they’ve been on just about every Easter table I can remember.
My Mom’s Deviled Eggs
This is one of those recipes that didn’t come from a book, and I’ve even started it in China, where I live
It came from making it over and over again until it was just right.
Ingredients
- 6–12 eggs (depending on how many people you’re feeding)
- Mayonnaise
- Yellow mustard
- Salt
- Black pepper (my mom liked white pepper for the presentation)
- Paprika (for topping)
- Optional: a little pickle relish or finely chopped pickles
Instructions
- Boil the eggs
Place eggs in a pot, cover with water, bring to a boil, then turn off the heat and let sit for about 10-12 minutes.
Cool them in cold water and peel.
- Slice and separate
Cut eggs in half lengthwise. Remove yolks into a bowl.
- Make the filling
Mash the yolks with:
- Mayonnaise (start small, add more as needed)
- A spoonful of mustard
- Salt and pepper to taste
Optional: add a small amount of relish for a little extra flavor.
(Note: My mom would also sneak a bit of Miracle Whip into her filling, but most people do without. Go with what makes the flavor that you prefer.)
You’re looking for smooth and creamy, not runny.
- Fill the eggs
Spoon or pipe the mixture back into the egg whites.
- Finish
Light sprinkle of paprika on top.
That’s it.
Why This Still Matters
Easter isn’t just about one day.
It’s about what you do with it.
You can keep it simple:
- Go to church
- Come home
- Cook a meal
- Invite people over
- Let kids run around the yard
That’s enough.
That’s more than enough.
Those are the days people remember later.
If you’re planning something this year, don’t overthink it.
Open your door. Make some food. Let it happen.
That’s how it was always meant to be.
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