What the Devil?!

2 15-ounce cans sliced beets

12 hard-boiled eggs, peeled

1 c. sugar

1 c. water

1 c. vinegar

Not to sound overly dramatic, but if you’re not serving deviled eggs at your Easter shindig, we’re not comin’. This Southern culinary staple couldn’t be a better fit for springtime dining. Plus, they basically serve double duty as Easter décor! We truly appreciate the classics, but if you’re looking for a fun twist for your eggs, here are some ideas.

6 hard-boiled eggs, peeled and halved

2 ripe avocados

1 T lime juice

1 T sour cream

1 T chopped cilantro

Drain beets (see notes), reserving 1 cup of juice. Place beets and eggs in a large glass jar. Bring reserved beet juice, sugar, water and vinegar to a boil. Let cool slightly, then pour over beets and eggs in jar. Cover tightly. Refrigerate.

Note: if you want to scale this recipe to do more eggs at once, don’t worry about sourcing more cans of beets; just reserve more juice. For a delicate pink edge, as shown here, soak the eggs overnight. For egg whites that are completely pink, let sit for up to a week before the big meal. These are great as-is, or prepare as you normally would for deviled eggs. If you’re a big fan of beets, feel free to chop up some of the beets from the jar and add to your deviled egg mixture!

Pinch freshly ground pepper

In a bowl, combine scooped out avocado flesh and 2-4 yolks; mash with a fork. Stir in lime juice, sour cream, cilantro and pepper. Scoop or pipe into halved egg whites. Garnish with chopped chilies, chives or cilantro. Little slices of radish will add some texture and festive color.

Note: Feel free to stir in other ingredients you typically enjoy in your gaucamole, such as minced onion, tomato or chilies. If you like a little spice, a shake of hot sauce, such as Cholula or Valentina, can bring the heat.