I’m about to say something bordering on sacreligous around here during Easter. Now, hold on to your bonnet because I am about to really cause a Southern storm. I make better deviled eggs than my momma.
Don’t get me wrong, hers are good, but they aren’t drop your jaws good. These are just that. Sophisticated with fresh tarragon, chives and dijon mustard, and utilizing avocado instead of mayonaise these ain’t momma’s deviled eggs. Put them out for Easter, and watch them disappear almost as fast as jelly beans. I promise even your momma will like some Green Goddess Deviled eggs.
Carolina Cuisines 