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Go Savoury for Easter with Deviled Eggs

Farm fresh eggs make great egg salad and deviled eggs.

You are probably well aware that Easter is right around the corner, given the sheer amount of mouth-watering chocolate eggs currently displayed in stores. It seems like every corner you turn, you cannot miss them. Yet while we can all agree that chocolate eggs are undoubtedly enticing — who can actually say no to a caramel-filled chocolate egg? — it is hard to deny that much of the emphasis on Easter foods is placed on sweet, rather than savoury options. Since it is difficult to escape being surrounded by chocolate eggs around Easter time, many people might forget that actual eggs can be prepared in a number of delicious ways, perfect for a large gathering.

Deviled eggs will always be a crowd-pleaser, and offer the best of both worlds for the guests and host of a party. They are incredibly easy for a busy cook to whip up quickly and serve as a convenient finger food for a crowd of guests to enjoy on their own, or as an appetizer to complement larger alternate dishes.

Ingredients

Directions

  1. Scoop out egg yolks and place them into a bowl. Set egg whites aside.
  2. Mash the yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt together. Spoon the yolk mixture into the egg whites.
  3. Garnish with dill sprigs (this is optional). Keep in refrigerator until your guests arrive, then serve!

If fresh dill springs are not an option or you’re not looking to overwhelm your deviled eggs with dill, try sprinkling in some smoked paprika for some added flavour. It’ll be sure to wake up your dinner guests taste buds and get them hungry for the delicious Easter meal you’ve prepared. Happy Easter!

Thanks to All Recipes for the recipe and Farm Flavor for the imagery!

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