Deviled Eggs on Easter

I love Deviled Eggs because they are delicious, nutritious and easy!  Plus, it’s a great way to use up those Easter eggs you’ve just found hidden all over the house! A quick easy protein-filled lunch, too!  It allows for me to balance out all the sugar in my kids’ stomachs and get to watching the Masters Golf Tournament final round, too!

I make mine by carefully peeling hard boiled eggs, slicing them in half, emptying the yolks into a bowl and mashing them with a fork.

Adding, to taste:

  • Mayonnaise (we only use Hellman’s – no preservatives and delicious)
  • Mustard (we prefer Delouis Organic Dijon mustard)
  • Salt (we prefer Florida Sunshine blend from the Spice and Tea Exchange www.spiceandtea.com)
  • Dill Weed
  • Pepper
  • Tiny bit of dill pickle (optional)

Now, we can watch the Masters!Then I put it into a pastry bag tool, fill each half-egg that survived the slicing and sprinkle a little paprika on top for garnish and a little zip.

Arranging them on a special plate designed for Devilled Eggs with spring flowers makes for a nice presentation.  Sometimes I think when I make food pretty, my kids are more apt to eat it.

Mom’s plate just says, “Happy Easter!”

What do you put in your Devilled Eggs?

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