Easter is one of my favorite holidays for one reason, ham. I could eat my weight in that porky goodness. The sides are good, and it's always fun to spend time with my family but let's be honest, it's really about HAM.
Except now we're going to talk about non ham things. I love deviled eggs. Not quite as much as ham but they're up there. Last year I shared with you my family's classic deviled egg recipe. Deviled eggs are really the perfect canvas to shake things up and improvise. This year I got a little weird with it - in the best possible way. For those of you looking to shake things up a bit I created 2 deviled egg variations. One might scare you. I'll get to that post tomorrow.
3 hardboiled eggs
3 TBSP cream cheese, room temperature (about 1" from an 8 oz brick)
3 tse pickled jalape'os, diced
salt to taste
fresh jalape'o slices, optional garnish
peel and half your eggs. scoop the yolks into a bowl and mash them really well with a fork. you want them to be like little crumbs. add in the ingredients and give it a good mix until everything is incorporated and smooth.
i like to pipe the filling into bags because it makes a nice presentation but you can scoop them into the egg whites with a spoon too. i cut paper thin slices of fresh jalape'o for a bit of crunch and it looks really nice. i'm not a big fan of super spicy and the paper thin slices were perfect.