Along with the arrival of spring comes a plethora of fresh, new recipes. Deviled eggs are one of the most notorious spring side dish, especially once Easter brunch rolls around.
It's a perfectly pleasing one-bite delight, and can easily be adjusted to suit any taste preference. As an added bonus for Easter, this recipe visually jazzes up your traditional deviled egg. The flavor isn't altered at all, but it's much more theme appropriate.
I think kids and adults alike will find joy and excitement in this colorful and festive dish!
Check out the video below to see just how you can do the same to your deviled eggs. We've also included the tried and true deviled egg recipe, but feel free to use your own spin on the flavors!
6 hard-cooked large eggs, peeled
3 tbsp. mayonnaise
1/8 tsp. Worcestershire sauce
2 tbsp. minced celery
1 tbsp. dill pickle
2 tsp. chopped fresh flat-leaf parsley
1/8 tsp. salt
dash of hot sauce
Halve the eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate.
Mix the yolks with the mayonnaise and Worcestershire sauce in a medium bowl until the mixture is smooth and light. Add the celery, pickle, parsley, and season with the salt and hot sauce.
Spoon the yolk mixture back into the whites and sprinkle with paprika. Serve immediately or cover and refrigerate until ready to consume.
Original recipe found HERE.SHARE this article on your Facebook page if you think this is something that your friends and family would love!