Our good friend Mary Dell Harrington of Grown and Flown provided us with her recipe for Classic Deviled Eggs. It’s a simple recipe that takes plain hard-boiled eggs and transforms them into a dish that’s perfectly suited to an Easter pot luck or a picnic lunch. The eggs are traditionally served on a platter that has indentations so they don’t roll around. We found one that we love on Etsy, from Cynthia of catgirls.


Deviled Eggs

8 large eggs

1/4 cup mayonnaise

2 tsp. Dijon mustard

1 1/2 Tbsp. sweet pickle relish

1 roasted red pepper, julienned


Place the eggs in a medium saucepan. Add cold water to cover by one inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water.

When the eggs are cool, peel and halve them lengthwise. Remove the yolks and place in a small abowl. Mash yolks with a fork and stir in mayonnaise, mustard, and sweet pickle relish.  Mound yolk mixture into whites. Sprinkle with paprika and top with a julienne of roasted red pepper just before serving.


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