This is a sponsored conversation written by me on the behalf of World Market. The opinions, text and photos are all all my own.
One of the joys of living in several different places is discovering new cultural traditions that you can tweak to make your own. After moving to south Texas, our family was quick to adopt many Hispanic customs and foods into our own holiday celebrations. Some of the colorful, festive traditions surrounding Easter have become my favorites. I am excited to partner with World Market to bring you my Easter Traditions with a Tex-Mex Twist.
For many south Texas families, Easter dinner is kind of a mini fiesta held out doors, often at the park. Smoking barbecue pits and outdoor grills are loaded with briskets, chicken or hamburgers, and the surrounding trees are festooned with piñatas and colorful banners. It’s an event for the whole extended family and while the cousins play tag and hide-and-seek, the adults cook, play horseshoes or pitch washers, and catch up on family news all to the beat of blaring Tejano music.
While I no longer live in south Texas, I love being able to share some of my favorite Easter traditions with our friends and family. Every year our Easter celebration includes two things, no matter where we are or who we are celebrating with, Chorizo Deviled Eggs and Cascarones.
Of course, there’s usually an Easter egg hunt, but in addition to candy filled plastic eggs, there are always cascarones or confetti eggs. I loved these as a kid, and now my own kids can’t wait for the signal to start cracking.
Confetti eggs are made by breaking off the top of a real egg and removing the insides which of course can be used in any way you normally use eggs. The remaining shell is rinsed, dried, and dyed vivid colors. No pastel washed out baby pinks or blues will do here. Confetti eggs are always bold and bright! Once the eggshells are dry they are filled with tiny scraps of paper which are held in with a layer of tissue glued over the hole.
So what’s the point of an egg filled with confetti? Well the fun comes when you get to smash it on someone’s head sending out a shower of colorful mini dots onto your chosen “victim’s” head and shoulders. Hilarity always ensues! According to tradition having cascarones cracked on your head brings good luck, but really it’s just plain fun sneaking up behind someone and giving them a cloudburst of colorful dandruff. I filled colorful mini Easter baskets with cascarones for each kid. One thing is certain you will want to make sure you have lots of these confetti eggs at your Easter celebration, trust me! In addition to our beloved cascarones I spotted these fun Easter Crackers and World Market and thought they would be fun for the kids too. I filled a big Easter basket with a few of them and the confetti eggs so the kids could help themselves.
I loved all of the bright colored Easter decor at World Market this year. They tie in perfectly with my colorful Tex-Mex inspired celebration. I picked up a few traditional items too, like these cute little bunnies. The colorful Easter garland, polka-dot eggs and bouquets of fresh flowers helped bring my outdoor Easter display to life.
I used my two tiered metal stand to display the treats. I am a big fan of simple when it comes to entertaining. So I purchased store-bought cupcakes and put them in the colorful polka-dot cupcake liners and decorated them with the cutest little cookies from World Market.
I also used my metal 3-section caddy to hold the utensils and colorful napkins. This makes it easy to transport and keeps everything from blowing away outside.
I don’t think it’s possible to have an Easter celebration without deviled eggs, do you? They are one of my favorite parts about Easter, but not just the plain ol’ ordinary deviled eggs. No, around here we like to spice things up a bit with these delicious Chorizo Deviled Eggs. They are a crowd favorite and one of my favorite traditions we picked up living in south Texas.
They are just as easy as regular deviled eggs, especially when you use the pre-cooked chorizo sausage from World Market.
Boil a dozen eggs and peel them.
Cut the eggs in half and scoop the yolk out into a bowl. Add your mayo, mustard and salt and pepper and mash the yolk until it is smooth. Chop the chorizo into small chunks and add it to your yolk mixture. Give it a good stir and adjust the seasoning if necessary.
Fill a piping bag with the mixture and pipe it into each egg.
Top with additional chunks of chorizo, chili powder and chopped cilantro.
Put them on a deviled egg plate and watch them quickly disappear!
These Hispanic inspired Easter picnics are tons of fun and a great way to get the whole big family together. So if you’re getting a little weary of the traditional ham dinner and crowded commercialized egg hunts, gather up the gang and do Easter the south Texas way.
- 1 dozen eggs, boiled
- ¼ cup mayo
- 1-2 TBSP mustard
- ¼ cup of chorizo sausage, cooked
- chili powder
- 1 bunch cilantro
- salt and pepper to taste
- Place the eggs in a sauce-pan and bring to a boil. Boil for 1 minute and then turn the heat off, leave the pan on the hot burner for 10 minutes. Run under cold water until the eggs have cooled off.
- Peel the eggs and slice them in half.
- Remove the yolk and place it in a small bowl, put the whites on a platter.
- Mix the mayo, mustard and egg yolks together until smooth.
- Add the cooked chorizo and stir.
- Put the mixture in a piping bag and pipe it into the egg whites.
- Top with chorizo, chili powder and chopped cilantro
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