When I think of spring and summer something that always comes to mind is deviled eggs. They are always a part of my Easter table as well as picnic food throughout the summer.
The other day I was talking to a friend about an upcoming potluck in our little community. I said, “We might end up with six plates of deviled eggs.” She laughed and then I said, “But I think everybody has their own special recipe so that might be okay.” And we continued to talk about how many different ways there are to devil an egg.
At my house the filling is moist (I use an olive oil based mayo), tart (we add vinegar) and bright yellow (lots of mustard). Our garnish of choice is paprika sprinkled over the top. Your preference might be sliced olive, pickle or something else.
Here is my basic recipe, but I go by…
View original post 210 more words