Spring Garden Deviled Eggs

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These beautiful little blooming deviled eggs are fully edible.  Wild violets are a terrific addition to salads or cakes.  Why not use them to decorate deviled eggs?  Be sure they haven’t been sprayed with any chemicals before picking.  Use chives for the “grass” and you’re all set!

  • 10 hard-boiled eggs, peeled
  • 3 T. mayonnaise
  • 1 t. Dijon mustard
  • 1/2 t. mustard powder
  • 2 t. rice wine vinegar
  • 1/2 t. salt
  • wild violet and chive garnish

Cut the eggs through the equator to make round cups instead of oblong.  Carefully scoop out the yolks.  Place the yolks and all other ingredients in a bowl and mash with a fork until smooth.  You may need to add a few drops of water if the mixture seems too thick.  Use a spoon to fill each egg white cup with the yolk mixture- you’re going for a natural look here, no need to be too fussy.  Stick your flowers and herbs in and chill.

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Gluten Free, Holidays and Special Occasions and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Spring Garden Deviled Eggs

  1. ChgoJohn says:

    Very creative and perfect for any Springtime table.

  2. Pingback: Easter Recipe Round Up | swellkid

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