This weekend was warm enough to leave the backdoor open and cook without shoes on. It was perfect in every way. So, I celebrated with some impromptu deviled eggs.  Simple boiled eggs, halved with the hard yolk mixed with mayo, dijon mustard, salt and white pepper. I added fancy garnishes – pickled peppers with parsley and large sails of parmesan crisps.

I was terribly generous and shared them along with a glass of wine and a bit of yard pick up. These were a fantastic tease for Spring and a grilled lamb burger we had a couple hours later. I’ll share that recipe this week too.