Perfect For The Easter Holiday
I absolutely love deviled eggs! When making the decision about which Easter recipe to share, this one felt like the absolute obvious! Deviled eggs are truly such a timeless recipe, and can be prepared year-round as eggs are always available.
I’ve always enjoyed the flavor of deviled eggs but noticed there are a number of variations. Some recipes offer a sweeter flavor profile, while others savory. I personally prefer savory with a hint of tang. Actually, one of my very favorite restaurants serves delicious deviled eggs and offers the savory version with a drizzle of spicy honey. A bit of both sweet and savory if you wish with an added spicy note. Very creative and an interesting flavor combination for sure.
I have prepared deviled egg recipes with Dijon or yellow mustard and a touch of white wine vinegar in the ingredient lineup. Really good, but I wanted a bit of texture and crunch, so I decided to substitute dill relish and in my opinion simply FABULOUS!
The culinary creativity for this dish is endless. Add bacon, crispy fried, and chopped as a topping or a couple of teaspoons added in the yolk mixture. Perhaps a bit of spice, mix in Sriracha or Tabasco sauce…as much as you dare, but not too much as the filling will be runny. Top with freshly chopped chives, parsley, or smoked paprika.
Deviled eggs are certainly easily prepared, with the most tedious step possibly being the process of hard boiling the eggs and peeling.
Prepare this delicious recipe for your Easter gathering and make sure you save this appetizer as it’s certainly an all time crowd pleaser. Oh…and did I mention a healthy alternative? Enjoy!
My Favorite Deviled Eggs
- 6 Eggs
- 2 Tbsp. Mayonnaise
- 1 Tbsp. Dill Relish
- Salt & Freshly Ground Black Pepper, to taste
- Smoked Paprika, for garnish
- Using a medium-size saucepan, place eggs in a single layer and cover with at least 1 1/2-inches of water.
- Turn heat to high and bring to a boil, cover with a lid. Remove from heat and allow to continue cooking for 14 minutes. Drain and immediately immerse eggs into an ice bath for about 10 minutes.
- Crack egg shells and carefully peel under cool running water. Dry with paper towels.
- Slice eggs in half lengthwise, removing yolks to a medium-sized bowl. Place eggs on a serving platter. Using a fork, mash the yolks into a fine crumble.
- Add mayonnaise and mix until thoroughly blended. Gently fold in dill relish. Season with salt and pepper.
- Evenly divide the yolk mixture into the egg whites. Sprinkle with paprika and serve.
~The ice bath step is critical to stop the cooking process to avoid overcooking. Overcooking eggs will result in a green tinge that will form on the white and certainly not appetizing.
~Be creative with optional and/or additional ingredients such as bacon, chives, shallots, spices, sriracha sauce, tabasco sauce, chopped jalapeno, goat cheese, possibilities are endless.
~Store deviled eggs for up to two days in a sealed container.