Hippety, hoppety, deviled-egg time’s on its way

When I was a kid, my father would wander the house during the week before Easter, singing seasonal songs. He could make up “carols” for any holiday. Besides the traditional “Here Comes Peter Cottontail,” he delivered a sort of IMG_0845spoken-word rap – he was a man ahead of his time –  that went: “Easter time is the time for eggs, and the time for eggs is Easter time.” (He also liked to sing “Mack the Knife” around small children, which may account for warped aspects of my personality.)

It’s certainly egg time around my house. It’s funny – you write a little cookbook of deviled egg recipes, and people begin giving you deviled egg plates. I have about a dozen now.

Besides the symbolic aspects of eggs for the holiday (rebirth), deviled eggs are just so pretty for spring meals, and easy to make. Shake off the old paprika-pickle relish stereotype this Easter with this recipe from my cookbook, “Deviled Eggs: 50 Recipes from Simple to Sassy,” published by Harvard Common Press.

It will also work for your Final Four party if you’re a fan of what, in my house, is called the Evil Empire.

Blue Devils

6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl

2 tablespoons plus 2 teaspoons mayonnaise

1 teaspoon Dijon mustard

2 tablespoons crumbled blue cheese

Salt and black pepper to taste

About 3 tablespoons real bacon bits

Combine the thoroughly mashed yolks with the mayonnaise and mustard. Add the blue cheese and mash well into the mixture with a spoon. Taste, then season with salt and pepper. Fill the whites evenly with the mixture and garnish each egg half with the bacon bits.

Makes 12.

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