Great Ideas

April Bloomfield’s DEVILED EGGS

The chef-a 2012 James Beard Award nominee-shares a holiday dish that ‘makes a great chilled snack,’ she says

DEVILED EGGS

Makes: 12 servings

6 large hard-boiled eggs, peeled

3 tbsp. mayonnaise

1 tbsp. champagne vinegar

1 tbsp. creme fraîche

1 tsp. Dijon mustard

Sea salt

1. Slice eggs in half lengthwise. Scoop the yolks into the small bowl of a food processor. Add the mayonnaise and blend until smooth, then add vinegar, creme fraiche and mustard and blend again. Season with salt to taste.

2. Chill yolk mixture and egg whites for 30 minutes. Spoon an equal amount of yolk mixture into each.

EXTRA VIRGIN OLIVE OIL

“If you like, drizzle on extra virgin olive oil to add an earthy sweetness to the dish,” she says.

FRESH HERBS & SPICES

For extra flavor, dust with cayenne pepper or paprika and add 2 tbsp. of chopped chives or 1 tbsp. tarragon sprinkled on evenly, suggests Bloomfield.

BACON

“This is great for an additional crunch,” she says. Fry 2 strips of bacon in olive oil until crisp. Chop roughly and sprinkle on top.

Sunny Anderson’s GLAZED CARROTS

The Food Network chef shares an ‘easy and super-flavorful’ side dish that’s perfect for an Easter feast

HONEY-GLAZED CARROTS

Serves 4

Salt

1 lb. baby carrots

2 tbsp. butter

2 tbsp. honey

1 tbsp. lemon juice

Freshly ground black pepper

¼ cup chopped flat-leaf parsley

1. In a medium saucepan, bring water to a boil. Add 2 tsp. salt and carrots. Cook until tender, 5 to 6 minutes.

2. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper to taste. Garnish with parsley.

Anderson’s show Cooking for Real airs Saturdays at 8:30 a.m. on Food Network.

HOLIDAY COOKIES

Pastry pros Dawn Casale and David Crofton of Brooklyn’s One Girl Cookies offer up a treat with a twist

LEMON ROSEMARY SHORTBREAD

Makes: 35 to 40 cookies

2 sticks unsalted butter, softened

¾ cup sugar

1 tbsp. grated lemon zest

1 tbsp. chopped fresh rosemary

1 large egg

1 tsp. vanilla extract

1 tsp. salt

3 cups flour

Pastel-colored sprinkles

1. In a mixer bowl, beat butter and sugar on medium speed for 3 minutes. Add zest, rosemary, egg, vanilla and salt and mix for 1 minute. Scrape down bowl. At low speed, add flour and mix just until combined; do not overmix.

2. Roll dough out between two large sheets of parchment paper to ¼-in. thickness. Chill dough for 30 minutes.

3. Preheat oven to 350.

4. Cut out dough using your favorite cookie cutter. Place onto parchment- paper-lined baking sheet. Top with sprinkles and bake for 16 to 18 minutes or until edges are golden.

Casale and Crofton’s One Girl Cookies cookbook is available in bookstores now.

Amy Atlas’s TABLE DECOR

The celeb party planner suggests some home accents for ‘a nostalgic holiday that’s about celebrating sweets,’ she says

1. FAB CAKE STAND

“Pastel is the perfect spring color palette,” says Atlas. Crown Tuscan 10″ Cake Stand, $99.95; fishseddy.com

2. CLASSIC JAR

“Adding tall pieces makes a table look fantastic,” she says. PB Classic Glass Apothecary Jar, $39; potterybarn.com

3. RETRO BOWL

“This glassware lets the candy be the star,” says Atlas. Organic Glass Compote Bowl, $40 for 4; williams-sonoma.com

4. RUSTIC DISH

“This simple plate balances out the whimsy,” she says. “Serve dinner on it later.” Marin Blue Dinner Plate, $9.95; crateandbarrel.com

5. COOL SCOOP

Mod utensils like this large hot pink spoon “reinterpret Easter for 2012,” she says.

Sabre Frosted Acrylic Serving Spoon, $24; gracioushome.com

Atlas’s book Sweet Designs is available April 24 on amazon.com