I’m so over winter. The last few days have been sunny and warm in Utah and I’ve thought spring was here. Then today, wham! Rain storm which now looks like it’s turning to snow. Spring had me thinking about barbecues and parties. And appetizers. And one of my favorites is Deviled Eggs. This time they have  twist: egg whites baked in a lasagna pan and cut into squares. Topped with the yolk mix, these deviled egg bites may become one of my staple appetizers.

Deviled Eggs were a traditional appetizer Mom made for holiday gatherings, especially Thanksgiving. She would also include them for potlucks too. I really enjoyed those and since I’ve grown up, I’ve tried to twist it up on occasion.  Take my Deviled Eggs with Fresh Beets. Not only were those good, but the color was a real stand out. So what to do this time?

This time, I wanted to change the whole look. I saw something similar on a cooking show or a magazine, I don’t recall. The taste is just as yummy and I broke out my cupcake decorating tips to give it a fancier look. And the best part? No peeling! That’s right, no peeling.