Have you decided what you are going to do with all of those boiled eggs you have colored? There is nothing like a great deviled egg! A beautiful and delicious finger food/appetizer/snack – and great way to make a dent in your Easter basket.
The basic deviled egg is great on it’s own – but why stop there? By cutting the egg around the top instead of lengthwise – well, with a few peppercorns and finely trimmed carrots for beaks, you have baby chicks! Add a little finely shredded lettuce and even the pickiest eaters may be willing to give them a try!
As with all egg products, make sure that you keep the eggs cold at all times to prevent food poisoning.
I have included my recipe for deviled eggs. . . . As with all recipes, add spices and seasonings to suit your personal taste. . . a little dried dill weed, a little celery salt, some black pepper, crumbled bacon – you decide.
It may seem obvious – but make sure you remove the peppercorns before eating 🙂