Eggs Newport

Eggs Newport is a classic Easter dish, and something that Mom only made on Easter. The primary reason for this dish's annual Easter appearance is its use of hard-boiled eggs. Just before Easter, we would dye Easter eggs all sorts of fun colors. We would then have an Easter Egg hunt on Easter morning. One year, an egg was not found for months (or so the story goes) until the smell got so bad. I would suggest counting eggs before and after an Easter Egg hunt.

Every year, there were always so many eggs, that Mom had to be creative to use them all. So there were many Easter dishes that featured hard-boiled eggs, and as you can see here, colorful hard-boiled eggs when the dye leaked into the eggs. Easter dinner always featured potato salad and Eggs Newport with these colorful eggs.

Eggs Newport produces mixed results from the family. Some love the once-a-year appearance of this Easter delicacy. Others look at Eggs Newport with a distrusting eye toward something that only appears once a year and never made it into Mom's regular rotation. Whether you love or hate Eggs Newport, it is one of Mom's Easter classics.

This year, MDS and I hosted Easter. We loved having everyone over and were grateful that the weather was so nice that everyone could enjoy being outside. Some of our guests even took a walk to Wrigley Field to check out the Cubbies. They won.

Because Easter dinner would not be complete without Eggs Newport, we asked Mom to make it here with us. Megan and Jenny were also on hand to assist. To be honest, this might be the first recipe posted on this blog for which I played no real role in actually preparing.

Eggs Newport

• 6 to 8 hard-boiled eggs
• 1 can condensed cream of mushroom soup
• 1/2 cup mayonnaise
• 1/2 cup milk
• pepper (to taste)
• 1 Tbsp. dried minced onion

In a bowl, blend condensed soup with mayonnaise. Gradually add milk; stir until well blended. Add in pepper and dried minced onion.  Slice the hard-boiled eggs.

In a one-quart baking dish, layer the sauce with the eggs in several layers, finishing with the sauce. Bake at 350 for about 20 minutes. Enjoy!