Ostara Deviled Eggs

Hey There Kitchen Witches!

Did you know that the phrase "deviled," when used to refer to food, has nothing to do with devils at all?

It was apparently coined during the late 18th century, when it was applied to any food item that was hot or spicy.

Deviled eggs are supremely easy to make, and you can make them sweet or spicy.

This recipe is for a tangy, spicy version of the classic spring dish. Make these delicious eggs for your Ostara get-togethers and celebrations.

Ingredients

1 dozen eggs

1 Tbsp. Dijon mustard

1/4 C. mayonnaise

1 tsp. Curry powder

1/2 tsp. white vinegar

Salt and pepper to taste

Paprika

Parsley, for garnish

Preparation

Hard-boil the eggs and allow them to cool before peeling. Peel the eggs and slice each one in half lengthwise. Remove the yolks and place them in a bowl.

Mash the yolks up with a fork, and add the Dijon mustard, mayonnaise, curry powder, vinegar and salt and pepper.

Blend it all together. Gently spoon the yolk mixture into the white halves, and sprinkle with paprika. Garnish with parsley sprigs for serving.

Blessings,

Rev. Bella Shay