As most of you know, Easter was last Sunday. I spent two days with my aunt working on a dinner, this recipe was definitely my favorite thing that we made and it was well received by the guests. I had been scrolling through Tumblr looking for things to add to my queue for the next two days (I knew that I’d be busy visiting family and preparing for the get together) and that’s when I saw it. There was a picture of the eggs and I thought they were absolutely adorable, but sadly there was no link. That’s when I went to Pinterest, my go to site for mystery recipes. I found them, tons of hatching deviled egg recipes. I’d reached my goal. After looking at at least six I realized that they were basically all the same, only with different recipes for filling and slight differences in the cutting method. Once I started to see a pattern I decided to just wing it and to use my aunt’s filling recipe. This is my tutorial for hatching deviled eggs.
What you need:
- Large pot (for boiling eggs.)
- One large serving platter.
- Cutting board.
- Small knife.
- 2 Small bowls (for capers and carrots.)
- Three plates (to separate egg pieces.)
For Filling – (Note: you can use any recipe for filling that you want, this is just the one I chose to use.)
- 24 hard boiled eggs.
- 1 Cup Mayonnaise or Miracle Whip
- 1/2 Cup Sweet pickle relish
- 1 tbs mustard
For Decoration –
- Capers (about 48.)
- Shredded carrots. (Use either whole carrots or buy the smallest bag you can find of pre shredded carrots.)