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!
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
- Tiny bit of dill pickle (optional)
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?