Deviled Eggs...the Perfect Easter Side

Yesterday, Pickles and I spent time dyeing Easter eggs. After reading Facebook, it seems many of my friends had the same idea.  Unfortunate for me, no one in my house eats boiled eggs.  I tried to feed them to the Little Man, and he just looked at it, and pushed it to the side of his tray.  Typical.  He definitely eats with his eyes first!

As part of our festivities at church, we are having a deviled egg contest after the children's Easter egg hunt.  I must say that I don't go out of my way for deviled eggs, but once in a while they are a great treat.  I imagine there will be trays and trays of deviled eggs, just like my mother-in-law makes.  You know the kind that have sweet relish, mustard, mayonnaise and then are lavishly sprinkled with paprika.  I thought I would try something that is a little outside of traditional. 

I had a few leftover caramelized onions, and thought they would make a nice addition along with some blue cheese and capers, a little spicy mustard and mayonnaise, a splash of red wine vinegar and a little salt and pepper.  Suddenly, I think I might be onto something.  I then stirred in a few bacon bits, and we now have a delicious deviled egg, that is anything but ordinary. I was still not impressed with their appearance, so I went out to my herb garden for a little garnish.  I decided rosemary was just what I was looking for. I topped each egg with a caper and a sprig of rosemary for a truly Southern touch.

So, if you too are looking for a different deviled egg, here is the recipe. I hope you enjoy, and I will let you know how they faired in the contest. 

Until next time, keep adventuring and looking for joy in the small details of life!

Sarah

Blue Cheese and Onion Deviled Eggs

1 dozen eggs, hard boiled, cooled
1/2 cup mayonnaise
1 tablespoon spicy mustard
1/4 cup caramelized onions, cooled and finely chopped
1/4 cup blue cheese, crumbled
1/4 cup real bacon bits
1 tablespoon capers, chopped
1 teaspoon red wine vinegar
salt and pepper to taste

Peel the hard boiled eggs, and cut in half lenghtwise with a sharp knife.  Carefully removed the yolks.  Place yolks in a medium bowl and place egg whites on a plate. (If there are remnants of yolk  on the whites, feel free to rinse them under cold water, and allow to dry on a paper towel.)  Mash yolks with a fork, and add the remainder of ingredients.  Continue mixing and mashing until a smooth paste is achieved, with the exception of a few chunks.  Transfer mixture to a sturdy freezer bag.  Snip off the corner of the bag, and pipe the mixture into the egg whites.  Top with a caper and a sprig of fresh rosemary if desired.  You could also top with fresh black pepper.