It’s Easter weekend; a time for pretty new dresses and white shoes, a suit and tie for the boy, a visit from Dad & Mom the Easter Bunny, and boiled eggs.

{I am only looking at the lighter side of Easter weekend today}

While my kiddos have outgrown the Easter bunny & Egg hunts (*tears*), they still love to decorate eggs Easter weekend which means an over abundance of boiled eggs on Sunday.  Besides throwing them at a tree and busting them like my Bradley enjoys doing, what is there to do with all of these eggs?

Well, you can peel and eat them immediately, slice them to put on a green salad, add a few to homemade chicken salad, or make egg salad, but I love to stuff or devil my eggs!  There is so much variety when you go to stuff an egg.  Who would have ever imagined that vintage goodness would ever stay so popular and  have so much variety?!

Last week on Facebook I asked for recipes and even pictures from friends who might like to share their favorite stuffed egg recipe for the Easter holidays and received several delicious ideas that I wanted to share as Easter weekend has arrived.  From traditional to unique and one truly bizarre (courtesy of my brother-in-law) I hope you find something that appeals to you and your family this weekend.

**from Debbie Hansen:

6 hard boiled eggs, sliced in half lengthwise
3 T mayo
½ tsp dry mustard
¼ tsp salt
¼ tsp pepper

Mash yolks and combine with other ingredients. Fill whites with egg yolk mixture heaping it slightly. Cover and refrigerate up to 24 hours.

Debbie’s notes: Depending on the size of the yolks, you may have to adjust the amount of mayo added. I tend to like my deviled eggs creamy. I also pipe the mixture into the whites using a pastry bag and a star tip and sprinkle lightly with paprika.

**I don’t have a picture for these, but my dear friend, Jane Dawkins,  suggested that you mix a small can of deviled ham with the egg yolks, mayo and pickle relish. It makes pink, tasty deviled eggs!

**from Erika Rich:

Maytag Deviled Eggs served at The Lodge at Copperhead in the North Georgia Mountains. Eggs topped with Blue Cheese and Bacon”  There is also pickle juice and dill in the filling.

• 12 large hard-boiled eggs, peeled
• 1 small clove garlic
• 2 teaspoons anchovy paste
• A handful grated Parmigiano-Reggiano
• 3 to 4 tablespoons mayonnaise, just enough to bind
• 1 teaspoon Worcestershire sauce
• Juice of 1/2 lemon
• 1 teaspoon coarse black pepper
• 2 romaine lettuce leaves, from the heart, finely chopped

(Food Network.com)

From my own kitchen; Dijon Deviled Eggs

7-8 hard boiled egg yolks, reserving whites in halves for filling
2 tablespoons reduced-fat sour cream
1 tablespoon + 1/2 teaspoon Dijon mustard (if you like a stronger flavor)
1 heaping tablespoon chopped dill pickles (more for the kiddos who like pickles)
1 heading teaspoon minced sweet onion
kosher salt to taste

Mix all  ingredients well with a hand mixer so that they are smooth.  Using a pastry bag pipe filling into 12 halves.  Save the remaining whites for the picky ones who don’t eat stuffed eggs.
Garnish eggs with chopped chives, crumbled bacon, or shredded pancetta.

I will leave you with my brother-in-law’s recipe for stuffed eggs …..,

“Who needs a recipe, just use Cayenne Pepper instead of Paprika and throw some stuff in there. And, yes, you can quote me on that!”

{Please let me know if you try that one!}

Linking up for Foodie Friday this week.  If you hop over I am sure there are plenty of dishes to inspire your Easter menu this weekend!