Spring Eats! - Romance Writers Weekly - #lovechatwrite

​It's time for a recipe swap! Now the days are warming up, we're sharing our favourite springtime recipe.

This is actually a dish I serve all year round on special occasions, but Easter makes me think of hardboiled eggs, so Devilled Eggs seems an appropriate springtime treat to share.

I grew up with devilled eggs and thought they were a staple with all Canadian families. But my children’s partners recently mentioned they’d only been introduced to them at our house. So I figured maybe the recipe might be something new for you, too! It’s so simple and can be customized however you like.

1. Hard boil the eggs. If you don’t like the grey ring you can get around the yolk, try this method. Place the eggs in a large pot. Cover with cold water. Bring to a boil, turn off the heat, and let sit for 10 minutes. You can do this a couple of days in advance, and using “older” eggs can sometimes make them easier to peel.
2. Peel eggs and cut in half lengthwise. Separate the yolk and whites, retaining both.
3. Make the filling. Mash the yolks with a fork. Add minced onion of some kind (yellow/white, scallion, green, or chives all work well). If you want added crunch, add minced celery. And just enough mayonnaise (Miracle Whip) to moisten the yolks (about four heaping tablespoons for a dozen eggs). Season to taste with dry mustard, onion powder, garlic powder, salt and pepper. Mix well (I use an immersion blender to make it extra creamy). Add more mayonnaise if necessary to make a smooth paste.
4. Fill the whites. Place the whites on a flat plate. I use a small plastic bag with the corner nipped off as a piping bag, then discard it when I’m done.
5. Sprinkle with seasoning/herbs. I sprinkle half the filled eggs with paprika and the other half with curry, as some in my family don’t like curry. You can also garnish with fresh or dried parsley.

​What is one of your favourite spring recipes? Share below, then hop over to Leslie Hachtel and see what deliciousness she is serving up!

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