|A Devilish Dozen|
Some people like to dye Easter eggs, while some people like to take advantage of their hard work and revel in all those extra boiled eggs whilst visions of deviled delights dance in their heads.
Bet you can’t guess which camp I fall into.
I decided to spice things up this Easter and came up with a few new twists on an old favorite. There is no better place to unleash one’s creativity than over a few boiled eggs where any misstep or error in judgement only costs a few pennies; just go slowly, mix carefully, and, no pun intended, don’t put all your eggs in one basket.
My creations, clockwise, beginning from the top left:
1. Pesto Deviled Egg
2. The Italian Job (Black Olives, Parmesan and Salami)
3. Avocado and Cilantro Deviled Egg
4. Pea with Pea Shoots Deviled Egg
5. Crabmeat with Remouladé
6. Classic Deviled Egg
7. Chutney with Indian Spices
8. Bloody Mary Deviled Egg
9. Hummus Deviled Egg with Pita Chips
10. Potato Salad Deviled Egg
11. Horseradish and Cheddar Cheese Deviled Egg
12. Goat Cheese Deviled Egg
I like to mix a few spoonfuls of créme frâiche into my basic deviled egg mixture; it really lightens the mixture up and provides just the slightest tang and deep rich taste. If you don’t have any on hand, use a few spoonfuls of heavy cream, lightly whipped.
Basic Deviled Egg Mixture
12 egg yolks
2-3 spoons of good mayo
2-3 spoons of créme frâiche
salt and pepper
1. Mix ingredients together until you get a smooth, but semi-stiff consistency. If you are mixing in other ingredients, you want the stiffest consistency since the other ingredients will loosen up the mix.
* I only added mustard to my Potato Salad Deviled Egg and my Classic Deviled Egg.
My favorite deviled egg, overall, was the Bloody Mary Deviled Egg. To the basic mixture, I added Tabasco™ sauce, celery salt, finely minced celery and a bit of horseradish. I highly recommend this mixture, plus it goes really well with cocktails–or the morning after cocktails.