I know you’re probably not hiding real eggs this Easter with the cost involved, but you’re probably still making eggs for Easter Dinner. Here are three ways to serve it up Easter Day! Just take the Basic Deviled Egg recipe and amp it up the way you like it. I know we’ll be eating this yumminess Sunday! Enjoy!
Basic Deviled Egg Recipe
- 6 hard-cooked eggs, peeled and halved
1/4 cup Mayonnaise
1 tsp. Mustard
1/4 tsp. pepper
1/4 tsp. salt - (Try adding curry powder, pickles, bacon, buffalo powder, pesto, everything bagel, chili powder or other spices for a pop of flavor that will tantalize your taste buds.)
Directions - Boil Eggs
- CUT TOP off cooked egg.
- SEPARATE egg yolks from egg whites.
- MASH egg yolks in small bowl. Stir in remaining ingredients except egg white halves.
- SPOON or pipe yolk filling into egg whites. Chill, if desired. Garnish with parsley and sprinkle with paprika for the baskets Or Garnish with Carrots, Raisins, etc. for the Chicks.
For the Dip: Add 1 Tbsp Dijon mustard, 2 tsp hot sauce and ½ cup sour cream, add to food processor and pulse until mixture starts to look smooth, scraping sides as necessary. Serve with Celery or Pita Chips
With Love, Monamie
