Sunday, April 8, 2012

Easy Bunny Deviled Eggs

Well, it’s an Easter Bunny Sunday and this is what people are making every years when it comes to the egg hunting seasons, deviled eggs!  For crying out loud, there are so many different recipes out there to make deviled eggs and I know for sure that all of them are delicious.  The truth is no matter how they are cooked, they are delightful.   And who doesn’t like eggs, right? 
My deviled eggs are probably the easiest recipe to make because I cheat it (and I accepted with pride!) with a store-bought basil pesto.   It’s easy, convenient, great taste, and also, it’s healthier than using mayonnaise.   Though the flavorful basil pesto is easy to make with the just a few ingredients of EV olive oil, basil leaves, grated Parmesan cheese, pine nuts, garlic, salt and pepper, blended together in the food processor, but this store-bought I got from Fresh and Easy store tastes awesomely good, and my hubby loves to buy it all the time.  When using the pesto for my deviled eggs, I also top a drop of Sriracha hot sauce to give the eggs a little spice kick.  And the Persian cucumber sliced at the end, surprisingly, will help refresh your palate afterward, trust me!

5 hard-boiled eggs cut lengthwise and separate all the egg yolks

3 tbsp store-bought Basil Pesto

Pinch of salt and pepper

Sriracha hot sauce

1 tsp of each red/yellow bell pepper thinly cut into tiny cubes

1 medium Persian cucumber thinly sliced

- cut hard-boiled eggs lengthwise and separate all the yolks into a mixing bowl

- add basil pesto into egg yolks, add salt and pepper to taste and mix well

- fill all the egg white cups with the yolks mixture evenly

- add a drop of sriracha hot sauce on top and garnish with tiny cubes of red/yellow bell pepper, voila!



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