Recently, I inherited a beautifully designed plate that was crafted to display and serve deviled eggs.
I’ve never owned something like this, an heirloom if you will, so of course I couldn’t wait to use it.
Easter was the perfect opportunity, as we hosted an Easter lunch at our place and deviled eggs are part of the more traditional Easter fare.
I decided to mix things up, and made two different kinds of deviled eggs. Half of the eggs were sprinkled with paprika and half with dill.
We each tried both eggs and couldn’t declare a winner, because honestly, both were super delicious.
I served them alongside a spiral cut ham from Honeybaked Ham, cornflake potato casserole, roasted asparagus and fresh rolls.
I do hope you too get to enjoy!
Fill a saucepan with water, add eggs and boil on high heat for 11 minutes. Remove eggs from boiling water, place in a bowl and let cool in the fridge.
When cool, take out of the fridge and remove the shells from each egg, discard shells.
Cut each egg in half and scoop yolks into a bowl. Place remaining part of the egg, the egg whites, on a platter.
Using a fork, mix yolks with desired amount of mayo and mustard (I usually use a 3 to 1 ratio, mayo to mustard). Season with salt and pepper.
Using a spoon, scoop a small amount of yolk mixture into the cavity of each egg white. Sprinkle with either paprika or dill.
**I’ve not given any measurements because I don’t have any. You are to use as many eggs as you desire. As for the yolk mixture, I’ll keep adding more mayo if it seems too dry or a bit more mustard if it doesn’t have enough flavor.