Three of my favorite recipes for deviled eggs: Classic, Bacon-Horseradish-Chive, and Basil-Garlic with lemon-parmesan breadcrumbs. Great for entertaining!
With Easter coming this weekend and Spring officially arrived, I thought it might be a good time for an “egg” theme on the blog.
While I serve Deviled Eggs for many occasions year-round (especially for picnics, where they’re something of a staple), they’re a particularly great way to utilize your palette of hard boiled, dyed Easter eggs.
Today, I’m sharing three of my favorite ways to prepare Deviled Eggs: the classic Dijon filling, Horseradish-Bacon-Chive, and Basil-Garlic.
Serve one variety or a platter of all three for a delicious appetizer that guests of all ages are sure to devour!