Has the Easter Bunny left a lot of hardboiled eggs at your house? Don’t just toss them out, use them in deviled eggs.The Easter ham is on the table, the potato salad’s ready to go. The corn pudding is waiting, and the young ones are biting at the bit and ready to eat.
But if there are no deviled eggs to be found, you might as well pack up the ham, tell the Easter bunny to hop back down the rabbit hole and head home. In the South, deviled eggs are pretty much a must-have on any Easter menu.
“They always have been because of their versatility and taste,” says Serena Schaffner, director of marketing communications for the American Egg Board. “Additionally, we always hear from folks that they love deviled eggs because it taps into their nostalgic side – whether it’s an old family recipe or just something their moms used to make all the time.”
Hope Treider, buyer for prepared foods at Whole Market on Manufacturers Road, says sales of deviled eggs go up in spring, particularly around Easter. And, as demand increases, so do her orders.
Whole Foods sells three varieties: