What do you serve for Easter? We like a traditional menu – we glaze a ham (click here), make potato salad and buy Sister Schubert’s yeast rolls (click here). We’ll fill in with something green -- say steamed asparagus or green beans -- and we always, always serve Deviled Eggs.

One nice thing about cooking for Easter is that it’s straightforward, and a lot of boiled eggs are required. We’re definitely going to decorate a few, but it’s just as easy to boil a bunch of eggs as it is to boil one or two. (Click here for egg boiling how-to’s.)

So some of our eggs will end up in Easter baskets, a couple will go into the potato salad and a dozen or so will make it to the table delectably deviled. Have you ever noticed how people just adore Deviled Eggs? I love to spy on what people pick to eat at a potluck, and Deviled Eggs are always the first to go!

Our Deviled Egg recipe is from our Cheap. Fast. Good! cookbook and it’s very basic – simply good might be the best description. But you can get creative with the yolk filling – stir in anything from capers to horseradish to baby salad shrimp. Our friend and Kitchen Scoop Guest Blogger Debbie Moose has written a whole cookbook on Deviled Eggs (click here), and her creative recipes range from Crabby Eggs to Pimento Cheese Deviled Eggs.

So what are your favorite ways to fix Deviled Eggs? Please let us know in the comments section following this post!