How To: Cadbury Creme Deviled Eggs
I eat a Cadbury creme egg about once every five Easters, just to see whether or not this might be the year I decide I like them. Hasn’t happened yet.
I eat deviled eggs even less – I’ve had maybe three in my whole life. In some ways, they’re the dish with the highest occurence of the five flavors I just can’t get into: hardboiled egg yolks, things with mayo and sugar, and sweet pickle relish. (The other two being casseroles made with cream of anything soup and baby corn).
Yet, for some reason, I’m going to make these Cadbury creme deviled eggs this Easter…I just know it.
It’s the most wonderful time of year, when Cadbury Creme Eggs proliferate in food and drug stores, like sweet little sugarbombs just waiting to be hatched in your mouth.
Last year, I employed these sweet treats to create a masterpiece called Cadbury Creme Eggs Benedict.This year, here’s another classic (savory) egg dish reinterpreted in sweet form using these fondant-filled nuggets of joy: Cadbury Creme Deviled Eggs. Extremely easy to make and very sweet to eat, these are a sure-fire way to kick off Easter Candy season in style.