Cadbury Creme “Deviled” Eggs
For those with ‘Top Chef’-caliber kitchen skills, turning an intact Creme Egg into a halved, “deviled” egg is simple. Just slice a whole, chilled egg lengthwise along its factory-made seam with a super-sharp knife (careful!). Then, expertly wield a pastry bag full of yellow-colored buttercream to create a perfectly swirled peak atop each half. Sounds like the sort of junk-food hors d’oeuvre the newly zaftig Betty from ‘Mad Men’ might serve at her Easter Sunday brunch.