I can’t eat something with ‘devil’ in the name on Easter. That just doesn’t make sense to me. So these are heavenly eggs. Once you take a bite, you’ll see that the name is fitting.
When I see deviled eggs on the buffet at anyone else’s house (except my mom’s) I just can’t eat them. I’m very suspicious of deviled eggs. Who knows what the cook put in there. And then there’s the whole food poisoning issue of eating eggs left out of the refrigerator for too long. No thanks.
These will get gobbled up the second you pull them from the fridge so no worries about food poisoning here.
I have to confess that when I make this recipe, I have a secret ingredient. I will tell you what it is, but you probably don’t have any. It’s zucchini relish. I make this in the summer when I have an abundance of squash and peppers in my garden. Think of it as sweet pickle relish, but with a lot more flavor. I’ve written this recipe so that you don’t need my special zucchini relish and you don’t even need sweet pickle relish, what with it’s corn syrup and all.
But since I mentioned it, I would encourage you to try your hand at canning. Even if you don’t have a garden, get yourself down to your local farmer’s market and buy in bulk. It’s a great big ole mess while you’re doing it, but the rewards of homegrown produce all throughout the year are completely worth the trouble. I can do a post on canning if anyone is interested. Let me know in the comments.
To keep this in the Trim Healthy Mama – S range, you can substitute a plan approved sweetener for the maple syrup.