I love deviled eggs but I don't like the tedious part - peeling them perfectly, cutting them in half ... and then those eggs with the way off-center yolks - ack! Here's a cheater's version, from Food & Wine.
This is a wonderful way to use your leftover Easter eggs, or just any time you want to serve something instead of deviled eggs. It can be spread on crackers or cocktail rye bread, or as a stuffing for celery stalks. You can also use it as a sandwich filling.
Stuff this into a whole wheat pita and top with paper thin slices of red onion and crisp lettuce, and you have a great meal! Or spread on French bread for an appetizer! Adapted from Vegetarian Times magazine.