Goat Cheese Deviled Eggs

Spring is here (FINALLY!) and now that Easter is over, you can put away the pastel colors, cheap chocolate, and large white bunnies.

This is going to sound odd, but do you know what one of my favorite parts about Easter is?

Eggs.

I’m not talking about the boiling and dyeing and hiding and searching phase. I’m talking about the crack and peel and slice and devour phase. Using up those leftovers to make snacks. I. Love. Deviled. Eggs.

When I was little, we stored our freshly colored Easter eggs in the fridge, making sure not to waste a single one. My parents made a killer potato salad and like a true 70’s and 80’s family, we sliced hard boiled eggs on the top for garnish and sprinkled the whole she-bang with paprika. I can pretty much guarantee we were wearing polyester as well. And while we are on the subject, what was with all the hard boiled eggs during those years? Egg salad, potato salad, or deviled eggs — it was all there.

While deviled eggs may be a food fad from decades ago, they are still the first thing to go at a party. Like cornflakes and mini skirts, they seem to have withstood the test of time. And I know why! It is because they are good (duh) and the endless varieties of flavor combinations ensure that you will never get bored. Eggs are inexpensive to make, easy to peel and they will taste great no matter how artfully they are put together so don’t hesitate to let your kids help. My little ones — including the three year old — always feel SO important when I give them a kitchen task and peeling eggs keeps them busy for quite awhile. Score!

Click here to get the recipe over at the Columbia City Moms Blog!

Do you like deviled eggs as much as I do??