Easter is only a few days away, and this year it is extra special for our family because it is also the day Stella will be baptized! It is hard to believe that this time last year I was 3 months pregnant, and now here we are celebrating that very baby’s christening. Exciting stuff!
I shared this same recipe for deviled eggs on the blog last year, but it was one of the ones that I lost when wineabs was hacked. Lucky for you I found the recipe written down in my notebook. It is foolproof and anyone can make these. I promise. Another good one that I posted last year were my Roasted Parmesan & Garlic Carrot Fries, which are also super easy to make and are perfect for an Easter side dish.
Usually my family makes homemade cavatelli with a tomato sauce and braciole (pure heaven). This year is a little different with Stella’s Christening. We are doing a brunch after church which should be great. However I am really going to miss my pasta… What are some of your family traditions?
Happy Easter & Passover to all of you wineabs’ readers! Enjoy the weekend with your families 🙂
Everyone needs a good deviled egg recipe! This one is a crowd pleaser. Enjoy.
- 1 dozen eggs, hardboiled
- 3 tbsp sour cream (you could use mayo instead if you would like to keep it paleo)
- 1 tbsp dijon mustard
- 3 tbsp chives, chopped
- 1 tsp garlic powder
- 6 strips bacon, cooked and crumbled additional bacon for topping
- big pinch of sea salt
- sprinkle of paprika
Place eggs in a medium pot. Fill with water until the eggs are covered about an inch. Turn burner to high. Once water is boiling, let boil for one minute, uncovered. Turn heat off and take the pan off the heat. Cover and let sit for 15 minutes. Then put eggs in a large bowl filled with ice cubes and cold water. Let sit in the bowl for 5-10 minutes.
Now you are ready to make your deviled eggs!
Slice your eggs in half lengthwise. Scoop out the yolks into a large bowl.
Mix together the yolks, sour cream, dijon mustard, chives, garlic powder, bacon bits, salt & pepper until well combined.
Spoon the mixture into the egg white halves.
Garnish with a sprinkle of paprika, extra chives and bacon.