So you’ve dip dyed those Easter eggs every color of the rainbow…now what? Make these seriously delicious, seriously easy, seriously light deviled eggs. This recipe comes straight to you from kitchens of Cooking Light magazine; recipe found here. You’re welcome. 🙂
A tip or two… or three:
- for perfect hardboiled eggs… place eggs in a pot, cover with water, bring to a boil covered, remove from heat and keep covered for 16 minutes, then place eggs in an ice bath. perfect every time!
- apple cider vinegar is the best vinegar to use when pickling onions… in my opinion.
- fresh from the store eggs are a no no! use eggs that are a few days old for your best peeling & deviled-egg-making experience!
have a hippity, hoppity, deelightfully blessed Easter!