Easter Sunday is this weekend! Here are two spicy deviled egg recipes that I made for the spring 2014 Gift Scout gift guide that will have your taste buds humming.
Both recipes turned out delicious! I've only made, and had, classic deviled eggs before. The guacamole paired so well with the eggs. Who knew?!? The wasabi horseradish totally took it to the next level. And the Sriracha deviled eggs had that traditional deviled egg taste with a kick of rooster sauce. I also used vegenaise instead of mayo. Obvisoully deviled eggs aren't vegan, but with my plant-based lifestyle I chose vegan and gluten-free options when possible.
Here is a tip when using pastry bags for icing or any kind of filling.
1. Place the icing tip into the icing bag.
2. Place the icing bag into a glass or cup.
3. Fold the edges over the sides of the cup.
4. Fill the bag with your filling.
5. Remove and pipe away!
Check out the spring 2014 Gift Scout gift guide for the other goodies that I made and gift inspiration! And HAPPY EASTER!