Thanks,Â Serious Eats, for giving us this one: Cadbury Creme deviled eggs. Basically you just cut them in half and pipe yellow buttercream on top of the goey “yolk” insides, then add some red sprinkles to mimic paprika. If you like your nostalgic childhood sugarbombs with added preciousness, this recipe is for you.
One other thing. Does anyone else have a complicated relationship with the oft-reviled Cadbury Creme Egg? When I was a little kid, I would wait for them all year and be overjoyed at their firstÂ appearance on store shelvesÂ (always in impulse buy space at check-out counters). I’d beg my parents to buy me an egg and then take it home and be brain-meltingly excited.Â Then, after methodically pruning away the tinfoil wrapping, I’d bite into it.
…And be kind of repulsed. I’d make it about halfway through, with each bite wondering if they’d changed it from the year before or if it just wasn’t as good as I remembered. Then I’d throw the rest away and the exact same thing would happen again the following year. In this way, Cadbury creme eggs are like eggnog.
Also, kids are dumb.