Everything was going good today, until the power went out and I remembered that I had helpless, two-day-old baby chicks relying on their heating lamp to keep them warm.  I mean come on power-people, I have chicks to keep alive!  And, of course, this happened during our little one day cold snap. Poor things!  I called the power company and she told me a squirrel probably got on the line and caused a transformer to blow.  After hearing this I realized my chicks had it pretty good.  Poor squirrel!

Moving on…after fixing all of those beautiful tie-dyed eggs and the way cool dinosaur {fossil} eggs we needed to find something to do with all of those hard-boiled eggs.  The first thing that came to mind was deviled eggs.  Don’t you just love deviled eggs?  It’s probably my favorite way to eat eggs, unless using them in a baking recipe counts.

There’s really not much to making them.  You’ll need 6 hard-boiled eggs, 1/4 cup of mayonnaise, 1 teaspoon of mustard, and 1 teaspoon of sweet pickle juice.  And before you even say it – I know… my eggs yolks look a little too done.  Yep, I’m still getting used to a new range.  I thought boiling was boiling, but apparently not.

Mix all of the above ingredients together in a bowl.  If you prefer your pickles a little sweeter (like me) you can take out about a teaspoon of the mayonnaise and add an extra teaspoon of the sweet pickle juice.

When everything is mixed you can fill your eggs.  I usually do not pipe mine in and spoon it in instead.  I like to spread the filling over the entire egg surface as opposed to filling just the little hole.  I mean the filling is the best part anyway, right?


I know.  They look delicious don’t they.

Keep in mind – these were dyed eggs before the were deviled eggs.  The discoloration your seeing is perfectly acceptable.

Deviled Eggs: Easter {Eggs}travaganza

Serving Up Southern


  • 6 eggs, hard-boiled, shells removed
  • 1/4 cup mayonnaise
  • 1 teaspoon mustard
  • 1 teaspoon sweet pickle juice


  • Cut eggs in half long-ways, remove yolk and put into a bowl. Add the mayonnaise, mustard, and pickle juice; mix until creamy. Add salt and pepper to taste; mix.. Fill the eggs with the yolk filling, covering the entire surface. Sprinkle with paprika.

Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.

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