In addition to chocolate bunnies, marshmallow peeps, malt balls and colorful jelly beans, when I think of Easter I think of deviled eggs! What better use for those beautifully dyed and decorated eggs strategically hidden by the Easter Bunny in tall grass, flower pots, within shoes and teetering on tree branches. I mean really, what is a kid supposed to do with a basket full of hard-boiled eggs anyway!?
Which reminds me. When I went looking for an egg coloring kit, I was overwhelmed by the selection! What happened to the classic PAAS coloring kit that included the vinegar dissolving dye tablets, metal dipper, flimsy cardboard drying tray and those little stickers that never stuck!? After searching thru the camouflage, glitter, pearlescent, metallic and neon kits, I finally found the good ole’ classic. 🙂
Deviled eggs are simple to prepare and make a nice side served alongside your Easter ham or are hearty enough to be served as an appetizer yet light enough not to spoil your appetite. Unless you’re like me and can’t stop at just one. Or two. Ok, maybe three… 😉
Dried Onion Flakes
Hungarian Spicy Paprika – for dusting
Peel, rinse and pat-dry hard-boiled eggs. Cut eggs in half lengthwise, placing egg yolks in small bowl and egg whites on a plate. Add to the bowl containing the egg yolks – mayo, mustard, onion flakes, dried parsley, capers, garlic powder, salt and pepper – all to taste. I go as light as I can on the mayo as I’m not a fan. Smash and mix with a fork until desired consistency is reached. Adding more mayo and/or mustard as needed to thin down. Spoon deviled egg mixture into egg whites and dust with paprika!
If you don’t like eggs, I suggest picking yourself up a carton of Russell Stover or Brach’s brand chocolate covered marshmallow eggs this Easter! If you like chocolate and marshmallow’s, you wont be disappointed! If you’d love a REAL treat, stop by See’s and pick up a package of Scotchmallow Eggs. Those are a guaranteed delight!! 🙂
Have a Blessed Easter!
Deviled eggs never get old!!
Isn’t that the truth!! 🙂
Try some backfin lump crabmeat, a little vinegar and replace the paprika with Old Bay.
That sounds delicious! I will definitley give that a try! Thank you for the tip, Marcus! 🙂