It is that time of year again! Easter is upon us. The birds are singing, the trees are budding, the days are getting longer, and soon the Easter Bunny will arrive. With the Easter Bunny comes the magical tradition of dyed and decorated hard boiled eggs left out for the Easter Bunny to hide and for children to search for with delight. The eggs are a symbol of the rebirth of spring and the end of the Lenten season. Winter has come to an end and nature is bursting alive with newness and color.
Easter Sunday afternoon, after the egg hunts have ended, the colorful eggs are nestled once again in baskets in our kitchens. It is a beloved southern tradition to turn these eggs into “deviled” eggs.
Deviled eggs are a southern staple that never goes out of style. There are even many types of platters, some fancy and some just practical, whose sole purpose is dedicated to displaying and serving deviled eggs (sometimes they are referred to as stuffed eggs). In fact, it is not uncommon for these dishes to be family heirlooms passed down from one generation to the next. Seems as those every southern kitchen has at least one if not two deviled egg plates
River Road Recipes IV has a delicious recipe we are sure that you can use this Easter Holiday.
- 1 dozen eggs
- 11 ounces cream cheese, softened *
- 2 tablespoons mayonnaise
- 1 tablespoon prepared yellow mustard
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon Tabasco sauce
- ½ teaspoon pepper
- 3 tablespoons dill or sweet pickle relish
- Paprika to taste
- Pimento-stuffed olives thinly sliced
Cut the eggs horizontally into halves, reserving the yolks and whites. Combine the reserved yolks and cream cheese in a food processor and process until blended. Add the next seven ingredients to the cream cheese mixture and process until smooth. Fold in the pickle relish with a wide-mouth spoon. Using a teaspoon, mound the egg yolk mixture into the reserved egg whites. Sprinkle with paprika and top with olive slices.
For variety, divide the egg yolk mixture into 2 equal portions. Add dill pickle relish to one portion and sweet pickle relish to the remaining portion. Sprinkle paprika over the eggs stuffed with sweet relish and sprinkle dill weed (and/or slice olives) over the eggs stuffed with dill relish.
*If preparing less than one dozen eggs, mix 1 ounce of cream cheese per egg yolk.