Who’s excited it’s the first day of spring?
Finally. Winter was a doozy. The snow I can handle. The wind with the snow I cannot. Wind chill values of -35F (or more) degrees seemed unreal until I moved to South Dakota. But when you have to walk a block from the parking lot to the building where you work, you know it’s real. You know how it feels when your eyelids freeze open and when icicles hang on your nose hairs.
I just don’t know how Canadians do it.
I’m a big fan of deviled eggs. I’m usually the first one to scope out the Easter table just to see where the deviled eggs are. I have been known to choose my seat based on where that tray of deviled eggs is placed.
And if you try to take my seat, expect to arm wrestle for it.
There are so many deviled egg variations: pesto (yes!), bacon (yes!), avocado (yes!), and the list goes on. But this is a classic recipe that uses dried herbs and that recognizable sprinkling of paprika. Just how my grandma used make them.
To prevent the dreaded grey ring around the yolks due to boiling too long, I use an egg timer. I place it in the pot with the eggs, and it turns color as the eggs boil. Perfectly yellow yolks every time.
Also! I recently tried a tip from Pinterest, and I have to share that it’s one I will forever use. I added baking soda to the water I used to boil the eggs. They peeled so much easier and prettier as a result. Egg-peeling headaches no more! A half to one teaspoon of baking soda should do the trick for a medium to large pot of water.
Deviled eggs come together so easily. If you can mix, you can make deviled eggs! I prefer to make the filling the night before to allow the herbs and flavors to blend. I use a dessert decorator to pipe the filling into the egg white cavities, but a resealable plastic bag with the corner cut would work just as well.
These eggs are just the best. Best-ever, really. Just try them and see.
Adapted from Marjorie S., Craig Unit 127, in the American Legion Auxiliary Department of Nebraska Cooking with Pride Cookbook.