We are hippy-hopping towards Easter, and one of my very favorite parts of Easter are the deviled eggs. I’ve made them with bacon (natch), I’ve made them with tarragon and shallots, and of course I have made them the regular old-fashioned way. But last year we had fancy deviled eggs – little deviled egg bites with all kinds of scrumptious garnishes on them, and that is because of my sister. Because my sister has a knack for taking the things you love, like deviled eggs, and turning them upside down and inside out and making them a whole new and completely delightful thing…even the humble deviled egg. Let’s make them!
Today is Easter, and it’s finally feeling like spring has sprung, and so I wanted to pause from my usual recipe post to say hurray and happy spring and thank you for all your wonderful comments and emails and tweets and all the other ways you put a spring in my step every single day.