Easter Sunday is quickly approaching! For some, this holiday means putting together Easter baskets or coloring and hiding eggs. For others, this holiday is simply a time to get together with family, enjoy beautiful Spring weather and munch on some snacks!
First things first, we know that the coloring eggs and Easter basket part of the holiday are mainly for the kids. That being said, we’ve provided a coloring page to help keep the mini pelletheads busy after their egg hunts have wound down.
Now onto the food! One dish that will always hold a place at the Easter snack table, is deviled eggs. There’s a lot of mixed emotions surrounding this dish and we get why some are a bit hesitant to indulge in these interesting hors d’oeuvres. It’s hard to forget the first time you bit into a bland deviled egg. For those who are lucky enough not to have had this experience, it’s basically like eating a piece of rubber with some mush in the middle… Not pleasant.
On the flip side, a deviled egg prepared the right way can be a little piece of heaven in your mouth. Especially ones that have been cold smoked on your updated MAK grill (because obviously everything tastes better with a little smokey flavor). This year, instead of assigning the deviled eggs to your culinary challenged Aunt Barbara, take things into your own hands. We promise that the rest of your relatives on Easter Sunday will be grateful you did!
The ingredients we recommended above are for the purists out there who like to keep things simple. However, we’ve seen what some of you pelletheads have been whipping up on your MAK grills so we always like to include some alternatives for those who enjoy pushing the boundaries. Here are a few different ingredients we recommend adding to your smoked deviled eggs to take them to the next level.
Let us know what your favorite ingredient combinations are by posting on our MAK Pellet Grill Fans Facebook Page. If you’re not a current member, send us a request to join the community!