Deviled eggs are the perfect colorful Easter appetizer and are also a great way to use up those hard-boiled Easter eggs. The combination of green and red symbolizes Easter and the returning spring, and nature’s reawakening.
Deviled eggs have been traced by food historians as far back as ancient Rome, but they can now be found on the menus of many modern, trendy restaurants. They are still potlucks and cookout staples.
Hard-boiled eggs are the perfect make-ahead or travel food. Their shells help to protect them from bacteria and prevent them from absorbing odors from other foods in the refrigerator. Eggs stay fresh in the fridge for 7-10 days and will remain unrefrigerated for summer picnics and day trips.
You can learn All About Eggs, the types of eggs, their superior nutrition, how to cook and peel them easily, and much more here.
The ingredients in this recipe are very versatile. The base is just egg yolks, and the rest is up to your imagination and to your taste buds. Try using crème fraîche, avocado, smoked salmon, bacon, ham, tuna salad, anchovies, cheddar, pimento cheese, sweet relish, roasted red pepper, any type of mustard or horseradish, wasabi, tarragon or Worcestershire sauce to spice up your filling. For a more elegant presentation, use a pastry bag with ½ inch tip to fill the egg whites.
Beet juice-colored eggs are an easy family project
- Hard-boiled eggs – as many as needed
- 2 Tbsp Mayonnaise
- 2 Tbsp Shredded parmigiana
- Salt and black pepper (to taste)
- 3 cloves Garlic (finely minced)
- 1/2 bunch Fresh chives, parsley, or fresh spinach
- Gently peel completely cooled eggs. Cut the eggs in half lengthwise with a sharp knife and gently, without tearing the egg whites, carefully scoop out the yolks. It's a good idea to cook two extra eggs so you will have enough filling or if the egg white tears.
- Place all egg yolks into a bowl, and add parmigiana cheese, mayo, finely minced garlic, salt, and pepper to taste. Mix with a fork or in a food processor for a smoother and creamier texture. You can also adjust the amount of garlic to your liking.
- Chop chives, parsley, or extra fine spinach. The green color adds a "spring look" to your dish.
- Mix all ingredients and add more mayo, if needed, for good consistency. Here I divided the egg yolk filling and added parsley to only one half. With a small spoon, carefully fill each half of the egg with the yolk mixture. Enjoy!