Classic Devilled Eggs {Easter Weekend}

Pin It Now! Happy belated Easter!!  How was your Easter weekend?  Spring has been so beautiful, hasn't it?  Here in Southern California we have been enjoying very mild, sun-filled days.  Hubby and I have been soaking up the beauty on long walks on the cliffs overlooking the beach...  tough life, right?

We do have some pretty enviable views around here, that's for sure.

What are your Easter traditions?  We may not have kids yet (apparently Chico doesn't count.  bah.) but we are definitely kids at heart and had a great time dying Easter eggs.  Is it just me, or do those little tablets never dissolve entirely??  Anyone??  I always forget that the purple ones are completely defunct and end up ruining an egg.  Come on, Paas, get it together.  

Easter Eggs... they just don't know it yet.

Households everywhere are completely overrun with hard-boiled eggs after the holiday.  I'm sure there are a lot of egg salad sandwiches being packed into lunches this week.  I'm definitely not reinventing the wheel with today's recipe.  Just classic devilled eggs - but, boy, are they delicious.  These babies are dangerous.  I admit I ate a couple while making them.  You won't tell, right?

No Easter egg collection is complete without a Mudder egg!

I hope your spring is off to a beautiful start!  See you on the other side of egg overload.  :)

Fancy pants, eh??

Classic Devilled Eggs

8 hard boiled eggs, peeled and sliced in half

2 tsp mustard (whatever variety you like)

2 tsp sweet pickle relish

2 tbs mayonnaise

salt & pepper

Lightly squeeze the sliced eggs to pop the yolk out into a small bowl.  Add the mustard, relish and mayo and mix until smooth.  Salt and pepper to taste.  Pipe the mixture into the eggs if you feel fancy, or spoon it in and attack them.