CLASSIC DEVILED EGGS 2 WAYS FOR EASTER!! EASTER DINNER IDEAS!!

Easter is just a couple weeks away and I think its a good time to revisit a tried and true classic for the Easter table! Deviled eggs are as apt to make an appearance on this day as a delicious spiral ham. The styles may be different but deviled eggs are enjoyed by many. In our house we make two different styles. One in the fashion that my mom made and a fancier, sweeter version in the style that Rick prefers. No matter how you like them, these are definitely a winner for any time of year!

Of course you need to start with good hard boiled eggs. You can do them the old fashioned way, in boiling water or like I often do in my pressure cooker! I also have a cute little egg cooker that I use for hard boiled eggs, as well as poached, and soft boiled. If you are not a fan of making hard boiled eggs or find them a challenge, no worries, your grocery store deli or egg section is bound to have a package pre boiled and peeled for you, ready to take home! Work smarter, not harder, is what I always say!

Slice each egg in half the long way and scoop out the yolk into a bowl. I boiled six eggs which will render me 12 deviled eggs. I used half to make each type of our favorite fillings. Using a fork, mash the yolks until they are very fine and resemble coarse crumbs. Then you are ready to make the magic happen. What I will say is that making this filling is more about finesse than amounts. Each time may be a little different, so start with less, you can always add more, but its much harder to fix it the other way if you make it too loose.

To make my favorite version that I grew up with I added about a tablespoon of good quality mayonnase as well as about a teaspoon of prepared yellow mustard. In went about a teaspoon of dry mustard powder, some salt pepper to taste as well as about 1/4 teaspoon of onion powder. You can also choose to use a bit of finely minced onion or grated onion here if you prefer. I like to use both types of mustard. The prepared mustard adds tang and color while the dry mustard adds heat and body.

Mix all these up together and when it is the right consistency you can fill your egg halves with it. Start a bit on the shy side until every egg is filled, then go back and add more until they are filled to perfection. You can fill the eggs using a couple of spoons as I have done here or you can pop the filling into a pastry bag or a zip top bag with the corner snipped and squeeze the filling evenly into the egg halves. Whichever is easier for you.

Ricks style of deviled egg filling is very close to mine with the exception that we are using a bit of miracle whip in place of the mayonnaise and adding a bit more moisture by using about a tablespoon of sweet pickle relish. Mix this up in the same fashion as the other and fill those eggs up. To differentiate between the two for serving I garnished my version with a spinkling of paprika and Rick's version with a dollop of pickle relish to the top of those eggs.

That is how we make deviled eggs two ways in our house. I realize that a deviled egg can be a personal thing. Everyone's mom, grandma, meemaw and auntie makes them different. It doesn't mean that others are bad, it just means we have more to explore and enjoy! How do you make yours? Do you like them or are you not a fan? Let me know in the comments!

I hope you give our 2 versions of deviled eggs a try sometime soon, whether for Easter or any occassion and I hope you love them!

Happy Eating!!

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