Although I love decorating cupcakes, for spring this year, I decorated deviled eggs instead!
First, hard boil eggs according to the Culinary Technique posted yesterday, found on page 25 of Veggie Teens: A Cookbook and Guide for Teenage Vegetarians. Once they are cool, cut off the top one-third using a small paring knife in a zig-zag pattern. Remove the yolk and make deviled eggs using the recipe on page 26 or follow your favorite recipe. Cover a platter with shredded lettuce to create a nest. Generously fill the bottom of each egg with the mixture and set the tops back on. Cut a thin slice of carrot into a triangle for the nose and use bits of black olives for the eyes.
Cute, right? These are perfect for Easter brunch and a great way to use up all of those colored Easter eggs!
