Deviled Eggs Happy Easter Peter Cotton Tail

Well, hello again to all my foodie friends out there in Web Land.  It's that time of year again to talk about Deviled Eggs, the wonderful holiday of Easter,  and new season called Springtime.  We all know why we celebrate the Easter Holiday as Christan's with the resurrection of Christ, the forgiveness of our sins, with his raising from the dead after three days.  The life everlasting.  However Easter in Roman times B. C. was celebrated for Eastre, "the goddess of springtime." So they would hold festivals to celebrate the revival of plants and the changing to warmer weather.  The Romans also dyed eggs and decorated them as part of the celebration of springtime.  They believed the Easter Bunny or "Easter Hare" would lay eggs in the grass and so they would have Egg Hunts.  The Romans believed that "all life comes from an egg"  Christan's believe " eggs to be "the seed of life"  Now does anyone remember the Peter Cottontail song written in 1950 by Steve Nelson and Jack Rollins.  It was sang by Gene Autry.  I love that song and it remains one of the top Easter Songs to this day.  You can find it on the net, LOL, you can find anything on the net!  I remember as a child on Easter Holiday as one of the days we attended church.  My mom would make our dresses and we'd have new shoes, gloves and a Easter Bonnet.  I love dressing up and she always made her Deviled Eggs with Ham, Potatoes Salad, and Banana Pudding.  Foods at holiday times always bring back memories for me good and bad ones.  Any who Deviled Eggs have been around for centuries and are made with so many different recipes.  I like them with Bacon, horseradish sometimes.  What I love about eggs is you can boil them, poach them, fry them, and salad them.  Now this brings us to our Deviled Eggs recipes, one of many.  Hope you give this a try.  Older eggs work better. Happy Easter, Y'all.

Deviled Eggs

1 Dozen Eggs Boiled, cut in half and yolks remained
Mayo, 2/3 to 3/4 cups
Dijon Mustard, 1 TBSP
Sweet Pickle Relish,  2 Tbsp
Salt and Pepper to taste
Onion Powder,  1 tsp.

Take the egg yolks and mix them with the mayo, mustard, relish, onion powder and salt with pepper.  Fill the half shell egg whites with the filling.  Serve chilled.

Thanks for joining me for this Easter trip.  Please watch my videos on You Tube at http://www.youtube.com/watch?feature=player_embedded&v=FgfUV_HXJIE
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