Woohooooo!!!! I’m back online with my slick new computer. Thank you so much to all of you kind (and anonymous) generous souls who have helped me out with this. I’m delighted to be back in time to talk about creating some delicious food for Easter.
I consider the art of making deviled eggs to be a life skill during the Easter season. Even though we’re pretty much beyond the Easter egg-dying phase with our kids, the delicious end result of dyeing real eggs remains a strong favorite in my house.
- 1 dozen hardboiled eggs, peeled (I boil mine at least ten minutes at a hard boil.)
- 1/2 c. mayonnaise
- 2 t. mustard
- salt and pepper to taste
- 2 t. sweet pickle relish (optional)
- paprika for garnish
After the eggs have cooled, peel them and cut each egg in half lengthwise. Scoop out the yoke into a separate bowl. Mash all the yokes together with a fork. Stir in all the other ingredients and mix until smooth.
Fill the empty whites equally with this yolk mixture. The easiest way to do this is to spoon the yolk mixture into a plastic bag, cut off one corner of the bag, and squeeze into the egg whites. A light sprinkle of paprika adds some attractive color.
Deviled eggs can be made with fresh dill when it’s in season. That’s really yummy. In fact, any fresh herb can give deviled eggs a unique flavor.
Not long ago, one of the boys started experimenting and figured out that substituting ranch dressing for mayonnaise also produces very, very tasty deviled eggs.