No matter your religion, deviled eggs is a classic that’s hard to pass up. Although I haven’t celebrated Easter in about a decade, I still look forward to this time of year with anticipation. Technically, I guess I could make deviled eggs any time of year (and so can you), but… well, there’s some special about Easter Deviled Eggs that brings back a feeling of nostalgia and makes me remember my childhood when I’d run around in my grandparents’ backyard and living room looking for tiny chocolate eggs (which were all mine of course, since I was the only one participating in said Easter egg hunt).
Being in Ecuador didn’t stop me from making this healthy deviled eggs recipe. Actually, watching the Semana Santa parade from the window of my vacation rental here in Cuenca only inspired me to get to it!
Although a lot of deviled egg recipes have mayonnaise, this one is a no-mayo recipe that uses only the ingredients that are absolutely necessary to achieve a delicious result. Most of these ingredients can be found in relatively developed places (and even some undeveloped ones), so nothing’s stopping you!
Happy Easter (or Happy April 21, either way)!