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Showing posts from April 16, 2017

Dress up Deviled Eggs With a Fresh Take On a Classic

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Quarter-sized deviled eggs made with Italian parsley, anchovies and capers. Credit: Copyright 2015 David Latt What’s Easter without Easter eggs? Hide them. Roll them. And, best of all, eat them. Of the many dishes associated with Easter, deviled eggs have always been high on the list. Traditional deviled eggs are delicious but with some adventuresome spices, all those left-over hardboiled Easter eggs become devilishly delicious. Our fingers stained blue, red and yellow, my sister and I loved dyeing and decorating Easter eggs. Ultimately our mother turned our colored eggs into deviled eggs with a simple recipe: peel and slice open the eggs, chop up the yolks, add a bit of mayonnaise and season with salt and pepper, then spoon the mixture back onto the egg white halves. When we were kids that seemed good enough. But for my adult palate, deviled eggs needed spicing up. With experimentation, I discovered that hard-boiled eggs are a great flavor delivery system because they provide a soli…