I’m channelling my inner 70’s mom today and whipping up some Easter Devilled Eggs. What makes them “Easter” eggs? Because I am stuck with MANY hard-boiled eggs BEAUUUUUTIFULLY decorated with real food 🙂
Check out how to do Natural Egg Dying with REAL FOOD HERE.
They’re also taken to an entirely new level with homemade mayo. I make a Lacto-Fermented version HERE. Yummo.
And don’t forget to use a good pastured egg. Pastured eggs means that orange-rich colour that happens when the hens get to eat real food, too (like bugs outdoors).
High level devilled eggs 🙂
The recipe below offers a very basic version with three delightful variations. xo