Mom recipes are the best, aren’t they? They are tried and true and can bring you back to happy moments in your childhood. This dish reminds me of the times we would all chip in to prepare holiday appetizers. We would wash vegetables, carefully peel hard-boiled eggs and fill celery with various fillings. Dad munched on celery leaves and stalks as he smoothed peanut butter into the celery’s crevice.
Mom was always in charge of the deviled egg filling, though. Once the egg whites received a fluffy mound of yellow filling, we would all beg like animals for just one taste before the rest were put away for later. I’m pretty sure Mom had to buy twice as much as we needed to account for all of the snacking and begging.
This recipe isn’t made as often as it used to be, but it deserves a comeback. I used my Mom’s secret ingredient, Coleman’s dry mustard, and added truffle salt to be fancy. The Coleman’s mustard is a must, but the truffle salt can be swapped with regular sea salt. I brought this for Easter dinner and it wasn’t long before the platter was empty and my mind turned to why I don’t make these more often. Simple, delicious and ready for when you want to make something with those brightly colored Easter eggs.