Best Ever Deviled Eggs and a Stress Free Easter

Y’all, I seriously love spring. Having a baby through the winter, has made me appreciate the outdoors more than ever. Getting this baby boy out in the warmer weather and sunshine just makes my heart so happy. As soon as I saw the Robin Eggs at the grocery, I bought a bag of course, and I just got all excited about the promise of spring.

So here we are, Easter is almost here, and it looks a lot different for me this year. Easter, well really all holidays, get kind of complicated with a little one. It’s tough on baby (and parents) to balance getting ready for church, feedings, naps, long drives, lots of people, and different places all in one day. However, I really don’t want to stress out over the business of the day and schedules being thrown off. I have realized in this mothering journey so far, that sometimes I just have to let it go for a day or two. Or else worrying about Maverick’s day being “off” will rob me of enjoying and celebrating such a sacred day. So, I’m going to pray about it the next few days, which might seem a little silly, but I’m going to pray that Maverick will get the rest he needs, and that I’ll have a special peace over me this Easter. I want to do my best to soak it in and truly celebrate the resurrection of Jesus and freedom He gave us through the cross. So, I’m praying and believing for a wonderful Easter in the midst of all that the day will surely bring.

Sidenote: If you have young families in your extended family, cut them some slack on Easter. They might be late, their kids might be fussy, but us newbies to parenting are just doing the best we can. We’ve never had a baby on Easter before, it’s tougher than it looks!

Now, onto some Easter recipes, I am sharing 2 ways to put a spin on an Easter menu staple: the deviled egg. I’m quite fond of a boiled egg on it’s own (see more egg recipes here) but add some mayo and seasonings to those yolks and you have one delicious little treat! Last year I made these Hummus Deviled Eggs, so this year I am giving you two new ideas that are an easy and fun way to spice up this classic. Zach said the pesto ones are the best deviled eggs he has ever had, but my dad preferred the Cream Cheesy ones. Let me know which ones you like best!

Enjoy and have a Happy Easter!

Cream Cheesy Deviled Eggs

Makes 24 deviled eggs

Ingredients

12 large eggs
1/2 cup light mayonnaise
3 ounces 1/3 less fat cream cheese,room temperature
1 tablespoon lemon juice
3/4 teaspoon salt
3/4 cup sharp cheddar cheese
To Garnish – fresh ground black pepper and thinly sliced sweet pickles

Directions

Place the eggs in a large pot and cover with water. Bring the water to a rolling boil, turn off the heat and cover the pot for 12 minutes. After 12 minutes, rinse the eggs in ice cold water and carefully peel them.
Slice the peeled eggs in half lengthwise and remove the yolks. Using a mixer, beat together the yolk, mayo, cream cheese, lemon juice, and salt until smooth.
Next mix in the cheddar cheese.
Place the yolk mixture into a piping bag or ziploc bag, cut the tip off and “pipe” the mixture into the whites.
Garnish the eggs with a slice of the pickle and fresh ground black pepper. Refrigerate unlit ready to serve.

Parmesan Pesto Deviled Eggs

makes 24 eggs

Ingredients

12 eggs
1/2 cup light mayonnaise
1/2 teaspoon salt
1/4 cup basil pesto
3 tablespoons parmesan cheese

Directions

Place the eggs in a large pot and cover with water. Bring the water to a rolling boil, turn off the heat and cover the pot for 12 minutes. After 12 minutes, rinse the eggs in ice cold water and carefully peel them.
Slice the peeled eggs in half lengthwise and remove the yolks. Using a mixer, beat together the yolk, mayo, salt, and pesto.
Place the yolk mixture into a piping bag or ziploc bag, cut the tip off and “pipe” the mixture into the whites.
Sprinkle the eggs with the parmesan and refrigerate before serving.

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