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Egg-Cellent Easter Meals

Egg-Cellent Easter Meals
Easter Sunday is coming up, which means you have some menu planning to do. Whether you’re serving Easter brunch, lunch or dinner, we have an egg-cellent meal just for you. 
First up, you can’t have an Easter feast without a baked ham. This Southern-staple can be served for brunch, lunch or dinner.  Likewise, deviled eggs are a festive and versatile dish that can be served as an appetizer or side dish. Pair these two dishes with various sides to create the ideal Easter menu for you! Check out some of our recommended combinations below!
Easter Brunch: Moore’s Sausage and Cheese Muffins are an easy-to-make side to serve for Easter brunch along with Moore’s Southern Hospitality Ham and Buffalo Blue Cheese Deviled Eggs. For more brunch recipes, check out Moore’s Make-Ahead Easter Brunch
Easter Lunch: Serve Green Bean & Potato Salad with Moore’s Southern Hospitality Ham and Buffalo Blue Cheese Deviled Eggs. 
Easter Dinner: For an evening Easter meal, start by serving Moore’s Buffalo Blue Cheese Deviled Eggs as an appetizer. Then, side Moore’s Southern Hospitality Ham with Moore’s Ultimate Mashed Potatoes and Buttery Green Beans
½ cup Moore's Original Marinade
2 tbsp prepared mustard
2 cups peach or pineapple preserves
1 tsp ground ginger
5-7 lbs. smoked fully cooked ham half skin sliced
  1. Combine preserves, Moore's Marinade, ginger and mustard.
  2. Score fat from ham in a diamond design and stud with cloves.
  3. Roast, uncovered, at 325° for 18 to 24 minutes per pound or until meat thermometer registers 140° (1½ to 2 hours).
  4. Baste every 15 to 20 minutes with half of sauce mixture.
  5. Heat remaining sauce and serve with ham.
12 large eggs
1/2 cup mayonnaise
4 tbsp Moore’s Original Buffalo Wing Sauce
3 tbsp prepared horseradish (optional)
1 tbsp Dijon mustard
Salt and pepper to taste
2 tbsp minced chives
1/4 cup crumbled blue cheese
  1. Put the eggs in a single layer in a pan and fill with water to cover the eggs.
  2. Place the pan, uncovered, over high heat until the water reaches a rolling boil.
  3. Cover and reduce heat to a slow boil for 5 minutes then remove from heat and allow eggs and water to come to room temp.
  4. Once the eggs are cooled, peel the shells.
  5. Cut each egg in half, lengthwise, and carefully remove the yolk into a bowl.
  6. Mash the egg yolks and stir in the mayonnaise, Moore’s Original Buffalo Wing Sauce, Dijon mustard, and horseradish, if using. Add salt and pepper to taste.
  7. Spoon some of the yolk mixture into the hollow of each egg white or place the yolk mixture in a piping bag and pipe into the hollow of each egg white.
  8. Arrange the eggs on a platter and garnish with the minced chives and blue cheese crumbles.