Happy Easter Eve!
As we all know, Easter is pretty much the holiday for Deviled Eggs. They’re a classic. If you don’t have Deviled Eggs at your Easter celebration, we can’t hang out. Sorry, but that’s the rules.
So my mom invited me to a pre-Easter celebration in her neighborhood, but only with the stipulation that I bring Deviled Eggs (the love is strong here). Of course, I didn’t want to just do the standard Deviled Egg, cause that’s boring. And when researching “Easter Deviled Eggs”, pretty much every recipe called for dying the eggs and then filling with standard filling. Again, boring.
If there’s one thing that my cooking isn’t, it’s boring. So I came up with a festive and colorful Deviled Egg that are easy to make but will wow everyone at your table! The classic Deviled Egg topped with thinly sliced radishes, multi-colored carrots and a pinch of dill. Yummmmm y’all.
Easter Deviled Eggs
- 12 Eggs – Hardboiled
- 3 Tablespoons Light mayo
- 2 Tablespoons mustard – I used German mustard but any will do
- Bunch of dill
- 3 carrots – orange, yellow and purple
- 1 bunch of radishes
- Hard boil your eggs
- Place eggs in ice bath and set aside
- Thinly slice your carrots and radishes. You can use a mandolin but I just used a knife and went slow
- Peel eggs
- Slice eggs into halves and remove yolks – place those into a bowl
- Place egg halves on whatever decorative plate you’re using
- Mix egg yolks, mustard and mayo until smooth
- Dill egg halves with yolk mixture – I used a plastic bag with the end snipped off to pipe mine in. A little easier and prettier overall
- On top of each egg, place one half radish slice, one slice of each color carrot and small sprig of dill.
- Bring to party and accept compliments