Happy Easter!

There was a whole feast that I was going to prepare tonight in honor of the holiday, but I was too tired after work today. The leg of lamb will just have to wait in the fridge until my day off tomorrow. I haven't decided what to do with it yet anyways. Stay tuned...

Rob and I did have to eat though, so I put together a few Easter appetizers for a snack dinner: Deviled Eggs, Shrimp Cocktail, and Roasted Asparagus. These three simple and nostalgic dishes ended my day on a pleasant note.

Here's a picture and my recipe for the deviled eggs. The yolk filling wasn't as smooth as I was expecting it to turnout. It certainly couldn't be piped back into the egg white like several recipes I read suggested. However, I really enjoyed the chunky texture in my spooned version. So much in fact I had to eat one before I took the picture. Opps

Deviled Eggs

• 4 Hard boiled eggs, split in half & yolks removed.

Yolk Filling

• 4 Hard boiled yolks
• 1 Tbs onion, finely chopped
• 1 Tsp of dill relish
• A few pinches of sea salt
• A few cracks of black pepper
• A dash or two of cayenne pepper
• A dash of garlic powder
• A dash of paprika
  
• 1/2 Tsp sriracha
  
• 1 Tsp Dijon mustard
• 1-2 Tbs light mayo (With all the spices, no one will know the difference.)
• A squeeze of lemon juice

-Mix all the ingredients for the yolk filling until well combined.
-Spoon mixture back into the 8 egg whites.
-Garnish with a pinch of paprika and cayenne.