Yeah, I know. Easter’s over. So why am I still blogging about deviled eggs? Well, we all have to do something with that leftover carton of hard-boiled eggs we helped the little ones in our life color. Turning them into deviled eggs will guarantee they won’t go to waste. Who’s going to pass up a rich, creamy deviled egg? Even if deviled eggs were on this past weekend’s Easter menu, with a quality recipe, you bet people will be reaching for more than one half. More than two won’t really fit with the whole weight loss/health watch plan, but no worries. I’m sure your friends would be happy to drop one or two off in their mouths.
Besides, who says deviled eggs have to be reserved solely for the holidays. (If you’re not an Easter celebrator, then heck, they definitely shouldn’t be saved just this time of year.) They’re an easy-to-make treat, and for my non-vegan fellows out there, they make a not too shabby protein snack, as long as you can limit yourself to just one or two bites.
I’ve posted this recipe before…Last Easter…and sadly, it’s probably been since that day that I’ve eaten them. But after enjoying them this year, even after tasting them on Easter might I add, I think I’m going to have to change my ways. It’s a standard recipe that my grandma and mom have tweaked to the point that I seldom can say I really love anyone else’s deviled eggs. That’s how family recipes work, right? Feel free to adapt ours as your own, or let me in on any of your family’s deviled egg secrets.