Of course the day after Easter you wonder what to do with all those eggs you colored and vowed to eat, but didn’t in favor of chocolate bunnies and in worry of cholesterol.
Well, here it is. Risen from the dead of culinary fashion trends:

A recipe for Deviled Eggs

6 hard boiled eggs, cooled and peeled
3 Tablespoons mayonaise*
2 Teaspoons freshly squeezed lemon juice or to taste
2 Teaspons fresh chopped chives**
salt and pepper to taste

In case you need more eggs, or more direction on how to hardboil eggs:
To hardboil eggs: place uncooked eggs in pot cover with cold water. Place pot on burner bring slowly to boil, take off heat and cover for 15 minutes. Drain eggs run under cool water.

Cut cooled eggs in half length wise, carefully scoop out yolks and place in bowl. Place egg whites on a platter. Mash yolks well with a fork, then add the mayonaise and lemon juice, mix untill smooth. Fold in chopped chives, season with salt and pepper. Scoop the yolk mixture into eggwhite halves, making sure to divide evenly. Garnish with more chives and enjoy!

*You may need more or less mayonaise depending on the size of the yolks.
**Other mix in ideas, chopped capers, roasted red peppers, chopped olives, etc.

Recipe by Trixy Eichler – thank you Trixy!!

As much as deviled eggs are heralded as the perfect party food, presented on big platters with weird little molds to put them all in, they also are very common and loved as a part of an delicious tapas dinner; the spanish bar-hopping food tradition that’s been the latest craze. Lots of little bites, lots of beer and wine, hop from bar to bar or sit at a dinner table and eat only delicious food.
Great accomplishments to a deviled egg tapas dinner could be: Proscuitto, salame and assorted cheese. Olives and pickles. Artisan bread. Salted anchovies. Guten Appetit!