When Easter hops into our lives, there’s an abundance of colorfully decorated eggs strewn around. But what should you do with all of the extra hard-boiled eggs that no one touched? Don’t toss them!
My dear sister has a great old-school recipe for deviled eggs and she said I could divulge the family recipe. So I jumped at the chance. She promises this recipe is so easy because there are hardly any directions! Ha!
Salsa (medium to hot depending on your likeness)
Salt and pepper to taste
Paprika and parsley for presentation
Take the colorfully created hard shells off and cut each egg in half.
Carefully, take out the cooked yellow yoke, place it in a bowl and mash it with a fork.
Add 2 tablespoons of mayonnaise to one tablespoon of salsa. (my sister says she estimates how much mayonnaise and salsa to use depending on the day she does it. Ha!)
Stir until well mixed and then add salt and pepper (this is my addition).
Take a teaspoon to measure the amount of hard-boiled egg yoke mixture and place it back into the already cut white egg halves.
Sprinkle the top of each deviled egg with paprika and a sprig of parsley for a perfect presentation!
My sister recommends using a toothpick for easy handling of the deviled eggs, but there are many more cute ideas for appetizer picks, Just Ask!
A fun presentation idea for these devilish eggs is to take a bit of plastic Easter grass from an Easter basket and place it on a ceramic platter. Lay the deviled eggs on top of the grass and add multi-colored foiled wrapped mini chocolate eggs around the platter. Because, who doesn’t like a little bit of chocolate with their eggs?
Enjoy these egg-ceptional leftovers!