Cooking for Easter Dinner

Easter cooking: deviled eggs, spiral ham and salad by Chef Douglas Walls.

by Billy Graham Training Center, Chef Douglas Walls

Heavenly Eggs


~ 1/4 cup cup mayo
~ 2 T Dijon
~ Egg yolks from eggs
~ 1/2 cup watermelon radish (peeled)
~ Parsley
~Salt & pepper to taste


1. Boil eggs for 12 minutes, remove eggs and place in cold water.
2. Peel eggs and slice in half.
3. Remove yolk and all other ingredients in food processor and pipe mixture with pastry bag in eggs. You can garnish with dill or chives.

Orange-Honey glazed Spiral Ham


~ 6-7 lb. spiral ham
~ 1 orange sliced
~ 1/2 cup pure honey


1. Place ham on baking sheet
2. Rub honey into ham and place oranges onto ham
3. Bake at 375 degrees for 40 minutes

Fried ginger & snow pea slaw

~1/4 lb. ginger root
~1 lb. snow peas
~2 carrots shredded
~ 1/2 qt heavy cream
~ 1 thinly sliced shallot
~ 1/2 cup of Dijon mustard
~ 1/4 cup rice wine vinegar


1. Peel and thinly slice ginger, fry in oil until crispy.
2. Get snow peas clean and trim and then julienne.
3. Peel and julienne carrots.

To make dressing- whisk together heavy cream, rice wine, shallot & Dijon- toss dressing with slaw mix.

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