What’s the first thing that comes to mind when you think of Easter? ……  Eggs!  

Hard boiled eggs are perfect for both dying & eating so after you use them to decorate your basket of jelly beans & chocolates, devil them!  It’s pretty simple to do and very inexpensive always an added bonus!  A few egg tips before you get started:   1.  eggs last a good while in the fridge ( about a month or so)    2. if an egg is bad, it will be pretty obvious when you crack it or peel it    3. when hard boiling eggs, plunge them into cold water immediately after- this is supposed to help keep the yolks nice & yellow instead of turning a greenish-blue color       

Deviled Eggs    yellow mustard, mayonnaise (regular or light), eggs, paprika        1.  put eggs in a pot & add just enough water to cover them       2.  bring to a low boil- the water is rolling but not crazy-like       3.  low boil for about 20 minutes (this time is good for 4 or more eggs, for less than 4 eggs lower time or for more than 8 eggs increase time)      4.  plunge eggs into cold water right away when finished cooking        5.  give the eggs a light tap to crack the shell then peel it off        6.  cut eggs in half lengthwise (pointy side is the “top” of the egg)        7.  remove the yolk- it’s helpful to gently squeeze the eggs & use a spoon to ease it out       8. put all the yolks in a bowl        9. add yellow mustard & mayo, 2-3 Tablespoons of each    *I like to add a little more mustard than mayo, but it’s really up to your own preference. Taste the yolks while you’re mixing it & add more of either or both if needed       10. mix the yolks, mayo, & mustard until it gets nice & fluffy        11.  spoon this back into the empty centers of the egg halves         12.  sprinkle some paprika on top        13.  serve slightly chilled    *my mom likes to serve deviled eggs with cherry tomatoes, sweet gherkin pickles, or olives as decoration on the plate for some extra color       14. enjoy! these will go super quickly- the ones I made this weekend were almost gone in 20 minutes!

thanks for the recipe & tips, mom!