Deviled eggs are definitely a Southern staple that can be found at parties and featured on menus across the country, but this time of year they always remind me of Easter. The first time I remember having a deviled egg was at my family’s annual Easter egg hunt. I remember, at first, being slightly scared of what I was about to eat, but after my first bite all of my fears went away.
Deviled eggs are essentially just hard boiled eggs that have had their yolks separated from them, and then doctored up and filled once again. Hard-boiled eggs are a great snack to have around, and they are a great source of nutrients for your eyes. These eggs contain vitamin A, which is essential for keeping your eyes healthy. Vitamin A helps absorb all of the harsh light that can harm your eyesight. Women need 700 micro-grams of daily vitamin A, and men require 900 micro-grams of vitamin A to keep their eyes in tip-top shape. One hard-boiled egg contains 75 micro-grams of vitamin A.
The trickiest part of making the most delicious and beautiful deviled egg is first cooking a perfect hard-boiled egg. There are numerous ways to do this, but I think that the easiest way to achieve this is by adding your eggs to a pot, as big or as small as you need to accommodate the amount of eggs, cover them with water and a pinch of salt. Add the pot to the stove and heat until it boils. You must pay attention to your eggs while boiling! They need to boil for seven minutes. Once they have been at a boil for seven minutes, your eggs may be removed and cooled off by slowly running cold water over them or by putting them into an ice bath. This will result in a beautiful hard-boiled egg that has no ugly grey ring around your yolk and the perfect base for creating the most delicious deviled egg ever!
I have seen posts on the internet about slightly tinting the whites of the hard-boiled egg by soaking them in different colored pools of water after boiling them, which results in “Easter-egg” deviled eggs. You essentially just steep the white parts of the eggs in water and food coloring to result in your desired look. I think it is a pretty cute idea for this time of year and elevates your deviled egg to the next level!
Easter Egg Deviled Eggs
- 12 eggs, hard-boiled, split and separated whites/yolks
- ¼ cup aioli or mayonnaise
- ¼ cup cornichons or pickles of your choice
- 1 bunch of parsley, chopped
- 2 tablespoons Dijon mustard
- 1 teaspoon smoked paprika
- Kosher salt
- Freshly cracked black pepper
- Food coloring (pastel if available)
- Hard-boil eggs by adding gently to a pot and covering with water and a pinch of salt. Bring up to a boil, and once boil is achieved, continue cooking for 7 minutes. Remove from heat and either place in ice bath, or slowly run cold water over until cool.
- Gently remove shell, and slit in half with knife. Remove the yolks from the whites and place into separate bowls.
- Add whites into separate containers with food coloring and water mixtures and allow to steep until desired color is achieved. The more food coloring you add to the water the deeper the colors will be. Once colors are achieved, remove from mixture and add to plate with paper towel to dry off.
- Add yolks to food processor with remaining ingredients and process until perfectly smooth and delicious. Check for seasoning, and adjust with salt and pepper.
- Neatly add spoonfuls of yolk mixture back into the hard-boiled egg. For a more fancy look you may add yolk mixture into a piping bag, and pipe with a star tip for a more finished look.
- You can garnish your eggs with anything you want like a light dusting of paprika, pickled jalapenos, a small piece of bacon…whatever is your favorite thing to eat with your deviled eggs.