It would NOT be Easter with my family without deviled eggs. Like seriously, I think we’d have to cancel the whole holiday if they weren’t there. I would 100% say that this is ALWAYS the first thing to go anytime they’re made for a family party. I love a good old-fashioned deviled egg, but I also love when we jazz them up. Thanks to a bit of cumin, this version is a little smoky, a little crunchy and a whole lot of delicious!
This recipe makes 24 deviled eggs. I must be honest, I typically don’t measure when making these…it’s just a scoop of this, pinch of that, dollop of something else, but I really tried to be exact this time. That being said, always add a little bit more or less if you feel inclined. It’s your egg, baby!
1 dozen hard boiled eggs
½ cup mayonnaise
¼ cup yellow mustard
a nice pinch of garlic salt
½ teaspoon Cumin
about ½ cup toasted pecan pieces (I just toast mine up in a clean, dry skillet)
about 3 tablespoons of snipped chives
Take each hard boiled egg and split it down the middle. Once split, scoop the inside into a big bowl. Once you’ve split all 12 eggs (you’ll have 24 halves), stir all of your other ingredients into the bowl and combine. Take a dollop of your mixture and place it back inside each egg half. You can either serve them right away or pop them all in the fridge to chill.
Easter’s calling…and it wants all the deviled eggs!