Serious Eats: Recipes

Cakespy: Cadbury Creme Deviled Eggs

[Photographs and original illustrations: Cakespy]

Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.

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.

Note: To ensure that your "yolks" aren't runny, chill your Creme Eggs for about an hour before slicing them in half. This will ensure that the filling doesn't run all over.

About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. She is currently at work on her first book.

Printed from http://www.seriouseats.com/recipes/2011/03/cakespy-cadbury-creme-deviled-eggs-easter.html

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