Deviled Eggs for a Spring Treat

Spring, and Easter, and eggs, oh what a treat! We love eggs any way; but deviled eggs are always a particularly nice treat, they just seem special. They are easy to make… well maybe except for peeling the eggs if their too fresh, but the rest is a breeze.

Just hard boil your eggs; cool, and peel. Cut the eggs in half removing the yolks to a bowl, and whites to your favorite plate for serving when filled.

*We find using a fork to work the yolks until they are a crumbly meal before adding the rest of the ingredients attains the best texture for the filling.

For the yolk filling we like a bit of the classics finely chopped celery and scallions, then we add our personal fresh herb flair, chopped chives, flat leaf parsley, oregano, and thyme. Shake in a bit of celery salt, granulated onion, sea salt and ground black pepper to taste, and a dash of paprika. Now add a heaping tablespoon of your favorite mayonnaise/nayonaise (to taste) and a dash of Dijon mustard, blend the ingredients well.

Fill the egg whites with rounded teaspoon fulls of your egg filling, evening out to finish. You can serve them a bed of greens, sprinkled with more fresh herbs, or paprika, or even just plain!

For Mediterranean style eggs add chopped capers… or a sweet and savory twist, chopped sweet or dill pickles. Any way you make them, we hope you enjoy them as much as we do!

They stay in the refrigerator 3 days as long as they’re well covered.

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