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Springtime Deviled Eggs Recipe

With Easter rolling around, I’ve already got my pen and notepad out… I’ve got some brunch plans to make!

Easter is a big thing in my household. I remember my kids waking up bright and early on Easter Day. They were always ready and eager to hunt for eggs in the backyard.

Now that they’re older, our annual brunch is what they look forward to. In fact, it’s a tradition that has extended to other family members and close friends.

Springtime Deviled Eggs

You know how it is: I can’t help but throw yet another get-together. Event planning is my weakness!

How to make a basket weaved cake Tutorial Items needed: Turntable Amazon.com | Ateco Revolving Cake Decorating Stand, Plastic Turntable and Base, 11-Inch  Round, White: Cake Stands Piping Bags Amazon.com: Wilton 12-Inch Disposable Cake Decorating Pastry Bags, 50-Count: Pastry  Bags: Home & Kitchen Coupler Amazon.com | Wilton Coupler Set, STD, White: Food Decorating Tools: Pasta Bowls Tip 47 Amazon.com: Wilton W418SET-47233 Basketweave and No.233 Multi-Opening Decorating Tip  Set: Kitchen & Dining Prebaked cake, preferably frozen. Buttercream Icing Offset spatula Cake board, the same size as your cake or a Cake Drum 2 inches larger than the size of your cake. Notes: This design is perfect for Easter, Mother’s Day, Birthdays, New Baby Congratulations and Holidays. The  intricately woven design can be as tight or as loose as you desire. The thing to remember is wherever you start, will ultimately be the back of the cake. *You can bake your cake from scratch or pick up a frozen, uniced cake from your grocery store bakery.  They also sell icing if you don’t want to make a from scratch buttercream. *Do not use the cake icing found in the cake isle, as it will not be thick enough to hold this pattern. A  homemade buttercream or premade buttercream is preferred. Amazon links to buttercream: Amazon.com: Wilton Creamy White Decorator Icing,Medium Consistency,4 lb. Tub, Cake Decorating  Supplies: Home & Kitchen Amazon.com: CK Products Buttercream Icing, 3.5 lb, White: Home & Kitchen *Cake boards are cardboard circles that cakes sit on but are not very sturdy. Used when placing the  cake layers on top of one another or before placing on a cake stand to protect it when the cake is sliced. *Cake drums are several cake boards glued together and covered in a food safe decorative foil used for  presentation. This is often used in lieu of or with a decorative cake stand for presentation.Instructions Place one dollop of buttercream into the center of the cake board. This will serve as our “glue” for the  cake. Place frozen cake layers onto the board and create your inside layers.  Once the cake is put together, lightly crumb coat (do a thin layer of buttercream icing around the entire  cake to capture any crumbs that can mess up the presentation). Place the cake into a fridge or freezer while you set up the icing. Place coupler in piping bag and fit with tip 47.  Fill bag ½ full with buttercream icing. Remove cake from cooler and place on top of turn table. (Imagine the top of the cake is a clock) Hold the decorating bag at a 45 degree angel at 6 o’clock. Very lightly touch the piping tip to the crumb coated cake, serrated side up, squeeze out a vertical strip  of icing from the top to the bottom of the cake. Stop squeezing and then pull away. For the duration of this project, remember to squeeze, stop and then pull away. With the bag positioned at a 45 degree angle, this time at 3 o’clock, squeeze out short horizontal stripes  of icing over the vertical line starting at the top. The spacing between the horizontal stripes should be  even. Pipe the next vertical line over the ends of the horizontal stripes. Begin a set of horizontal stripes by burying the tup under the previous vertical line. Repeat this process, with vertical and horizontal stripes until you have covered the entire cake with the  basketweave pattern, *Cake photographed is a 6 inch cake Notes Always pipe a single vertical line, then short horizontal lines. Do NOT attempt this by piping all of the  vertical lines at once. Place the cake on a turntable and on a surface at eye level (sit to create this) make this much easier to  complete.If using a colored icing, make more than you need originally. Underestimating the amount of icing you  need can cause issues down the line. For example, you may not be able to recreate the same color.  During the time you are making more icing, the icing on the cake is already setting and deepening in  color so they will not dry the same shade of the colored icing.

My take on Easter Brunch Deviled Eggs is super simple. I was always intimidated by the idea of deviled eggs until I went on to actually make them. Deviled eggs make a great appetizer for any occasion but I find it so fitting for our Easter celebrations.

What I love about this recipe is the cream cheese incorporated into the yolk mixture. It gives the dish a smooth consistency and adds a lot of flavor (with minimum ingredients). Bon appétit!

Springtime Deviled Eggs

3 hard-boiled eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

2 tablespoons cream cheese, softened

Salt and pepper to taste

1 piping bag

Paprika for garnishing

Springtime Deviled Eggs

Once your eggs are boiled, allow them to cool completely. This will make the peeling process much easier.

Once you have peeled your eggs, slice them in half and scoop out the yolk. Place yolks in a bowl and mix thoroughly with your mayonnaise, mustard and cream cheese. Add salt and pepper until.

Place yolk mixture in a piping bag (or alternatively, a sandwich bag where a small slit has been cut out in one corner) and carefully pipe filling back into your egg halves. Garnish with paprika and enjoy!

Springtime Deviled Eggs

  • 3 hard-boiled eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons cream cheese (softened)
  • Salt and pepper to taste
  • 1 piping bag
  • Paprika for garnishing
  1. Once your eggs are boiled, allow them to cool completely. This will make the peeling process much easier.
  2. Once you have peeled your eggs, slice them in half and scoop out the yolk. Place yolks in a bowl and mix thoroughly with your mayonnaise, mustard and cream cheese. Add salt and pepper until.
  3. Place yolk mixture in a piping bag (or alternatively, a sandwich bag where a small slit has been cut out in one corner) and carefully pipe filling back into your egg halves. Garnish with paprika and enjoy!

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