It’s Easter week, and all of us who spend any time in the kitchen know what that means. Eggs. Lots of them! There’s no better time to put a new spin on an old favorite and whip up a batch of gourmet deviled eggs.
Americans will boil, decorate and consume more than 18 million eggs leading up to Easter Sunday, as we prepare for family gatherings and Easter egg hunts with the kids and grandkids.
As we get ready to dive into Easter week celebrations, let’s pay homage to the glorious egg, and it’s nutritional splendor.
Eggs are a terrific source of high-quality protein, with 6 grams in every whole egg. The yolks are also good for us, despite the bad rap they got a few years ago. According to Incredible Egg, yolks contain 250 mg of choline. Choline promotes normal cell activity, liver function and the transportation of nutrients throughout our bodies. Plus, no carbs, no sugars, and at only 70 calories, eggs are a no-brainer for the non-vegans among us.
Cooked to Perfection
The key to perfect gourmet deviled eggs lies in how you cook them. Avoid the mess of stuck-on shells and peeling hell with a steamer, followed by an ice-water bath. The steamer is optional; however, don’t put the eggs into the water until it’s boiling!
- Heat 1/2 to 1 inch of water in large saucepan to boiling over high heat. Carefully place steamer insert into pan over boiling water. Skip to step 2 if you’re not using a steamer insert.
- Carefully add eggs using a large spoon or tongs. Cover and continue cooking 12 minutes for large eggs, 13 minutes for extra large eggs.
- Drain immediately and serve warm. Or, cool completely under cold running water or in a bowl of ice water, then refrigerate.
Gourmet Deviled Eggs
Let’s get busy filling our eggs. Your best bet for fillings that are relatively smooth is to use a pastry bag with a star-shaped or scalloped tip. Wendy O’Neal’s Around My Family Table has some amazing recipes, and her Avocado Bacon Deviled Eggs are sure to please. Go to her website for the fill recipe. Suffice to say, these babies are loaded with just right amounts of avocado, garlic and bacon to make it a winner.
Green With Envy
These next eggs are my personal favorite from Kathy Casey’s book D’Lish Deviled Eggs. If you need ideas for literally any special-occasion deviled eggs, this is a great go-to source.
- 12 hard-cooked eggs peeled
- 1/2 avocado
- 3 tbsp avocado or regular mayo
- 2 tbsp sour cream or plain Greek yogurt
- 1 tsp garlic minced
- 1 tbsp fresh tarragon finely chopped
- 1/2 tsp salt
- 24 fresh tarragon leaves for garnish
- fresh ground pepper
Halve eggs lengthwise, scoop out yolks to small bowl, save egg white cups on a platter, refrigerated.
In a mixing bowl, mash avocado well. Add yolks and mash to a smooth consistency.
Mix in mayo, sour cream or yogurt, garlic, chopped tarragon and salt. Blend until smooth.
Spoon mixture into pastry bag fired with large star tip and fill egg white halves evenly.
Top each egg with 1/2 tarragon leave and freshly ground pepper
Deviled Ham & Eggs, Anyone?
And just to make sure no ham goes to waste this holiday, whip up a batch of gourmet deviled eggs with ham, red pepper, red onions and fresh dill. These are guaranteed to be a hit with the family. This is a version that I like to make and have tweaked a couple of recipes to get it to my liking.
- 12 hard-cooked eggs
- 1/2 cup avocado or regular mayo
- 1/2 cup red bell pepper finely chopped
- 1/4 cup red onion finely chopped
- 1/2 tsp. deli mustard
- 4 oz. ham finely chopped
- fresh dill finely chopped
- salt & papper to taste
Slice hard-boiled eggs lengthwise, scoop out yolks to bowl. Save egg white cups on a platter and refrigerate.
Mash yolks with mayo, mustard, salt and pepper (to taste), until smooth
Mix in chopped red bell pepper, red onions and ham. Stir until evenly mixed.
Fill egg cups with spoon. Garnish with freshly chopped dill.
For Mushroom Lovers
For our vegetarian friends, this savory, mushroom-filled delight from MyRecipes is guaranteed to bring smiles all the way around.
- 12 hard-cooked eggs peeled
- 3/4 cup cremini mushrooms chopped
- 2 tsp shallots minced
- 2 tsp fresh thyme finely chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp plain Greek yogurt
- 3 tbsp avocado mayo or regular mayo
- 1/2 cup shaved Manchego cheese
- 1 tsp butter or olive oil for sautéing
Halve eggs lengthwise, remove yolks to a bowl, set aside egg white cups on a platter and refrigerate. Mash yolks.
In a shallow pan, sautée mushrooms, shallots, thyme, salt and pepper in butter or olive oil.
Add mushroom mixture, mayo and yogurt into yolks.
Divide mixture among whites. Garnish with shaved Manchego cheese.