It was another crazy week with wicked weather but the good news is that Spring has officially arrived and we’ve had 2 beautiful, sunny days with warm temperatures. Ahhh. I was ready to get out of the house and while running errands, I came across some “Charlie Brown” pansies. I just couldn’t resist the deal so, I decided to give them a home and nurse them back to health. I gave them a good dose of water, fertilizer and a new planter. I am so glad I did because they look great on my front porch and are giving me a big dose of happiness!
Welcome to spring…
These beautiful days have allowed us to get back on somewhat of a normal schedule which means several after school events & practices. The boys fly into the house, change clothes, grab their gear and yell…”I’m hungry, do we have anything to eat?” Really?
A quick, protein packed snack they like is my Deviled Egg Dip. Turning deviled eggs into a dip is so much easier than doing all that stuffing, plus it’s super yummy with veggie sticks or crackers. It’s a great snack or party food for any time of the day.
Deviled Egg Dip
4 boiled eggs
3 tablespoons of good mayonnaise
1 1/2 teaspoons prepared horseradish
1/2 scant teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
Dash of hot sauce
Boil eggs and chop yolk and white together. I use my pastry cutter to make this task fast and easy.
Add mayo, horseradish, dash of hot sauce, salt & pepper. Mix well.
Place in a bowl and serve with crackers and veggie sticks.
Congratulations to Kay Little on winning The Southern Bite Cookbook giveaway. I loved all of your comments and tweets. Thank you so much for loving on A Southern Soul!