(Credit: Romulo Yanes)
(Credit: Diane Fields)
(Credit: Con Poulos)
(Credit: Victoria Pearson
(Credit: Tina Rupp)
(Credit: Gary Moss)
(Credit: Pornchai Mittongtare)
(Credit: Victoria Pearson)
(Credit: Tina Rupp)
Coloring Easter eggs is fun. Eating them? Not so much. While you can technically do it, a pale blue orb isn't the most appetizing snack--especially when it's been sitting beneath the hedge all day, waiting for your five-year-old to find it.
The grown-up solution? Deviled eggs. We like to think of them as the edible versions of the artful Easter pastime. You start with a blank slate, the eggs. Then, you customize them any way you want: a little bacon fat here, a sprinkling of fresh herbs there, maybe even a garnish of anchovy or salmon roe. So while the kids are dipping their rock hard-boiled eggs into bowls of pink and green liquid, you can prepare yours, too.
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