Veggie Medley Deviled Eggs and Decorated Deviled Egg Ideas for Easter

I was tickled to see the 50 Deviled Eggs booklet in this month's Food Network Magazine. These Veggie Medley Deviled Eggs jumped right out at me and I love the addition of cream cheese! They are very flavorful with just the slightest bit of crunch. On the odd chance you have any of these leftover they'd be a great addition to macaroni salad or even diced for an egg salad sandwich.  

As a wink and nod to my life-long battle with the rabbits... Alternate title: Bunnies in the Garden-again:@)

Here are a few more fun ideas, you don't need to embellish every egg, just a few on the platter can make a big impact! Click the title for the link:

Carrot Crosses

Edible Flower Embellishments
There's a link to edible flowers on the post.

Dyed Deviled Eggs
I like to dye the whole egg before cutting it in half, leaving the tops white for Easter.

Amish Pickled Red Beet Eggs or Amish Mustard Pickled Eggs

Colored naturally and great on their own or as deviled eggs!

Veggie Medley Deviled Eggs-from Food Network Magazine, April 2014

1. One dozen hard boiled eggs, peeled and sliced in half.
2. Mash yolks and mix with 1/4 C softened cream cheese, 1/4 C mayonnaise and 1 tsp dijon mustard. 
3. Stir in 2 Tblsp each, finely diced: red bell pepper, broccoli, celery, carrot, scallion and parsley. 
4. Season with S&P, mix well and spoon into eggs.
5. Top with diced cucumber-I didn't add this.

Happy Easter planning everyone:@)

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