In The Kitchen: Eggs, however 'devilish,' are good Easter treat

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By Robin McDaniel
Blount Today

Deviled eggs may seem a strange name for an Easter treat, but those delicious eggs have become a staple for spring. When boiling your eggs as a colorful treat for Easter baskets, or to hide, boil a few extra to make deviled eggs.

I’ll be having the family for Easter lunch -- around 30 people this year. As a special treat, we get to meet a new addition to our family, our cousin Keeli Baldwin’s fiancé, David Price. They will be getting married on July 28. The father of the future bride, Buster Baldwin, has a great fondness for deviled eggs, so we want to have plenty for him.

Two recipes for deviled eggs follow. The Easy Deviled Eggs is the one I use all the time, but the other sounded so good, I wanted to include it.

Easy Deviled Eggs

12 medium or large eggs (hard-boiled)
1/2 cup mayonnaise
1 heaping Tablespoon yellow mustard
1/4 cup pickle relish or a mild chow chow
1/2 teaspoon salt
paprika to garnish if desired

Halve eggs lengthwise. Spoon yolks into bowl and mash with a fork. Add all other ingredients, except paprika. Mix well. Mound the mixture into the egg whites. If you want to get fancy, use a pastry bag. Sprinkle paprika on top. Cover loosely and refrigerate.

Deviled eggs should only be made 2 to 4 hours ahead of time, not overnight.

Sour Cream and Lemon Deviled Eggs

6 hard-boiled eggs
3 Tablespoons sour cream
2 Tablespoons mayonnaise
1 teaspoon mustard
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons fresh lemon juice
dash of salt and pepper
chopped parsley to garnish

Halve eggs lengthwise. Spoon yolks into bowl and mash with a fork. Mix sour cream, mayonnaise, mustard, lemon peel, lemon juice and salt and pepper. Stir until well mixed. Spoon the mixture into the egg whites. Cover and loosely refrigerate.

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