I have found some great legends on the Easter Egg!
Traditional Easter eggs were often dyed red to represent the blood of Jesus Christ that was shed on the cross. The egg represented the sealed Tomb of Christ, and cracking the shell represented Jesus’ resurrection from the dead.
According to tradition, after Jesus’ Ascension into heaven, the Magdalene—a wealthy
woman of some importance—boldly presented herself to the Emperor Tiberius Caesar in Rome to proclaim the resurrection of Jesus Christ, with an egg in hand to illustrate her message. Holding the egg out to him, she exclaimed for the first time what is now the universal Easter proclamation among Christians, “Christ is risen!” The emperor, mocking her, said that Jesus had no more risen than the egg in her hand was red. Immediately, the egg turned red as a sign from God to illustrate the truth of her message.
In another tradition, it is said that Mary Magdalene brought a basket of white boiled eggs with her on Easter morning to the tomb of Jesus—perhaps as a meal for herself and the others as they waited for someone to roll the stone away. When she arrived at the site of the Resurrection, finding the stone already rolled away, she also found that the eggs in her basket had turned into bright shades of color.
I love the bright colored Easter Eggs, but my favorite Easter Eggs are filled chocolates! I have a mold left over from my candy making days, but if you don't have a mold you can roll the filling into balls and dip in the coating. I use a candy coating because I don't want to mess with tempering the chocolate
To use a mold, melt coating. I melted mine in the microwave and kept it warm in a skillet on the stove.
Coat bottom and side with chocolate coating and let sit until firm.
Add filling and top with more coating. Place in freezer until set and no longer shinny. Unmold and trim.
Here are 3 easy center recipes I use.
Peanut Butter Center
1 stick margarine 1 cup peanut butter 3 cup powdered sugar dash of salt Melt margarine and peanut butter over low heat just until melted. Cool slightly. Add powdered sugar and salt and knead until smooth.
1/3 cup sugar
3 cup shredded coconut 1 tsp vanilla 3/4 cup light Karo corn syrup 1/4 tsp salt
In saucepan, cook sugar, syrup and salt to 225(236 for firmer center for dipping) Remove from heat. Add coconut and vanilla and mix well. Cool. If too sticky add more coconut.
1 jar marshmallow cream 1/4 cup chopped maraschino cherries 1/2 cup chopped pecans Powdered sugar Spoon marshmallow cream out onto powdered sugar and knead until not sticky. Work in cherries and pecans. I added cherry juice for color, just add more powdered sugar if needed.
Enjoy! More legends about Easter Eggs on Friday! I will also share my chocolate cream center. It is a little more involved but well worth it.
Do you have a favorite Easter treat? Let me know, I love hearing from you.