With spring upon us and more sunny days ahead, I am feeling a bit of rejuvenation.

I am thinking about getting outside more, maybe start some gardening and clean up the yard a bit, but it also has me thinking about lighter and brighter meals. Meals or snacks you can make ahead and store in the fridge for later are always welcome in our busy household.

The stores are full of bright Easter colors and, of course, eggs, mostly chocolate, but I had an egg-cellent idea, why not come up with some egg-squisite deviled egg recipes. My husband was happy about this as he considers himself a deviled egg connoisseur so of course he volunteered to be my taste tester. He was egg-cited!

A lot of people entertain for the Easter holiday, so they make great hor d’oeuvres, or if you just want a great tasting snack, these are for you. I came up with six creations but have fun and feel free to make up your own. Since there are so many varieties I didn’t make a full batch for each so as a rule I used one tablespoon of mayonnaise or sour cream for each egg but following are the ingredients for each.

First, you need to hard boil your eggs. In a large pot, put one dozen eggs on the bottom and cover with cold water to about an inch about them. Bring to a hard boil and then remove from the heat, cover with a lid and let sit for about 13 minutes, 14-15 for larger eggs. Immediately drain the hot water and fill back up with cold water. When cool, peel, cut in half and scoop out the yolks into a bowl.

Here are my creations and ingredients, adjust them to how many you want to make.

  1. mayo, ¼ tsp white truffle oil, sprinkled with fresh cracked pepper and sea salt
  2. mayo, 1 tsp honey, 1/8 tsp of ancho chili powder (or cayenne), sprinkle with smoked paprika
  3. mayo, ¼ tsp curry powder, 1 tsp softened yellow raisins finely chopped, garnish with thinly sliced red pepper
  4. sour cream, 1 tsp chives, drizzled with hot pepper jelly
  5. sour cream, ¼ tsp taco seasoning, top with salsa, shredded cheese and a black olive slice
  6. mayo, ¼ tsp fresh chopped dill, squeeze of lemon juice, top with smoked salmon, capers and a dill garnish.

Mash all ingredients, fill egg white half and garnish. I don’t use a piping bag unless I am making a lot of one kind. Using a spoon works just a well. Enjoy!

A little egg joke – what did the egg do when it saw the frying pan? It “scrambled”!

Healthy fun fact – one large egg provides 15 per cent of your daily recommended protein intake.