Easter’s on it’s way and my little one has been asking me multiple times a day when the Easter bunny with be here. With most of my family out of town for the holidays, my husband, son, and Grandma will be heading over to Greenfield Village for their opening weekend to check out the 1800s Easter celebration and hopefully catch a glimpse of the Easter bunny himself (who will be wandering the park, riding the Model T cars, horse drawn carriages, and train). We plan on packing a allergy friendly Easter picnic with some gluten free, dairy free, soy free, uncured ham, a strawberry, beet, and cucumber mixed greens salad, and these, homemade sweet pepper and onion relish speckled deviled eggs. Everything will be gluten, dairy, soy and nut free.
My husband loves deviled eggs. In fact, he and his brother love deviled eggs so much that they would sneak around stealing the last of the small batch their grandma would make off of each others plates at Easter. He insisted that he doesn’t like sweet pickle relish in deviled eggs when I made these but I forced him to try them and what do you know – he LOVED these! Perhaps because my homemade pepper and onion relish is AMAZING! We make at least a double batch each year and are always trying to conserve the last few jars in the early spring. If you don’t have any pepper and onion relish on hand you could always buy some of those “garden” sweet pickles and chop up the peppers and onions. It would be close enough! Or worst case scenario, use some sweet pickle relish, or leave it out all together.