This past Sunday marked one of the most important holidays in the Christian tradition: Easter. Although Rachel and I do not affiliate with any established monotheistic tradition, our humble beginnings in the beautiful Bible Belt have exposed us to many Christian practices.

Easter Sunday was always an ordeal, whether it included a puffy peach-colored dress, Easter-egg hunts, or a Sunday supper around the bonfire. Being the young foodies that we were, Rachel and I walked away each year from our respective celebrations with lasting impressions of the food. In this tradition, we convey to you our joyful memories of this holiday through the vehicle we love best—our recipes.

The recipe we want to share with you today is a Hoosier classic: Deviled Eggs. This quintessential staple of the Chabraja family Easter brunch is simple yet satisfying, and guaranteed to engage you in gluttony of the best kind. Depending on how many people you intend to cook for, this dish requires very few ingredients. All you will need are eggs, mayonnaise, paprika, relish, salt, and pepper. The first step is simply boiling all of the eggs in a large pot at medium-high heat for 18 minutes. Remove the eggs from the pan and place them on a plate to let them cool off. Once they have cooled, crack and peel the shells from the egg. To make the filling, you need to cut the eggs in half, long-ways, and remove the yolks. In a large bowl, mix the yolks with a half-cup of mayo (if you are using a dozen eggs), two tablespoons of relish, a teaspoon of paprika, and salt and pepper to taste. Whip this all together, preferably with a hand-mixer, until it has reached a smooth consistency. Now comes the trickier part: the transfer of the yolk mixture back to the egg whites. With a large spoon, place a dollop of the yolk mix into each egg half. To finish, simply sprinkle paprika over the eggs and place them into the fridge to chill. You can then serve these as an appetizer, a side dish, or even as breakfast if your heart so desires.

As symbolized by the aforementioned egg indulgence, spring should be a time of reawakening, rebirth, and joy. Whether it be through a prophet, a pagan tradition, or your own spiritual guidance, Ellie and I wish you all the warmth spring has to offer, and hope you may find the same fulfillment that we find through our food.

Peace and Love,

The Freshmen Foodies