Deviled Easter Eggs

In early Christian cultures, both meat and dairy were verboten during Lent. However, since chickens can’t turn off their egg laying mechanism, they keep on laying. So eggs laid during Lent were hard-boiled to preserve them until the end of the 40-day Lenten season when they then would become part of the Easter feast.

It’s Easter morning, the eggs have all been found – now what do you do with them all? The perfect addition to any Easter brunch table is deviled eggs. This recipe is a little different than the traditional deviled eggs you grew up with. The cornichons and capers add a delicious, piquant flavor to our version!

• 6 hard-boiled Easter eggs, peeled
• 2 Tablespoons mayonnaise (we prefer Duke’s)
• 1 teaspoon dijon mustard
• 2 teaspoons cornichons* or dill pickles, very finely chopped
• 1 teaspoon capers, finely chopped
• Salt and pepper to taste
• Paprika, for garnishing

Once the eggs are peeled, carefully slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and gently lay the whites aside. Add mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.
Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Chill for at least 1 hour in the refrigerator and sprinkle with paprika for decoration before serving.

*Trader Joe’s sells the BEST cornichons (French for pickles) on the market. They are grown in the Garonne Valley in southwestern France for their company.  They are sour and crisp, and sell for a very reasonable price.



April 24, 2011