This weekend we had nothing planned. Quite honestly we are trying not to fill our weekends with too much. I’m still trying to get back to normal and we have a number of trips coming up that require driving. So any weekend we have free we are trying to stick close to home. That doesn’t mean we aren’t open to visitors of course!

After a Saturday of hammock snuggling and movie watching, we were looking forward (and rested) to having our friends Dani and Chris (C2) visit for an early dinner on Sunday. To pass the hours before they arrived, E and I made the sketchy toilet tank look even sketchier with spray paint and then planted the plants he picked out. It actually looks pretty cool and we can’t wait to work on one that isn’t broken!

Dani didn’t want me over doing it for their visit so I just prepped the meat, made a dip and prepared two types of deviled eggs. (Haha I showed her!) C2 is a fan of deviled eggs and I wanted to at least give him two options.

To me, deviled eggs are a blank canvas. You can honestly look in your pantry or fridge and find ingredients to experiment with. Everyone has someone in their family that makes amazing deviled eggs. My baby brother currently holds that title in our family. I’ve been playing with ingredients hoping to steal that crown.

I made a batch of traditional and simply topped with paprika. My recipe calls for mayo, vinegar, Dijon, dill and salt. Nothing fancy. For the second batch I used horseradish, peppercini juice, mayo, Dijon and a small dash of sriracha. I then topped with peppercinis and bacon. Not too bad. I think maybe it needed more spice but every seemed to like them.

**tip..use a ziploc bag to mix and knead all the ingredients. Snip off the tip of the bag and squeeze. Very easy clean up!

Evan even attempted to make a “deconstructed” deviled egg. Too much Gordon Ramsey for him…

The day and visit was perfect. Conversation flowed on the back porch while records played in the background. Plans were made for the future and laughter was easy. The four of us have been together for cinco de mayo two years now. This may be turning into a tradition.

We are all very different personalities. Just like the perfect deviled egg each of us have to be open to changes and new ingredients. I’m as stubborn as they come with change and introducing new elements. If I start treating people the way I treat food, with wonder and an open mind, I think perhaps I might find some inspiration.

After all there’s more than one way to crack an egg…