Easter Prep - Deviled Eggs

OK, for us, Passover is over even though the official end is this coming Monday.  I'm done with the brisket, gefilte fish, kugel and matzah!  Time to move on to the Easter menu.  Being a multi-religious family, we celebrate everything.  

We are lucky to be included in the annual Orphans' Easter Party at Carol's and Thane's home.  This is a springtime extravaganza with bountiful amounts of yummy food and wonderful conversation in their backyard.  I usually bring the Deviled Eggs.  I've been collecting egg dishes for years.  I have three, perfect for the display of this newly popular dish. Have you noticed how the trendiest restaurants are serving Deviled Eggs again?  I've added a few ingredients to Mom's basic Deviled Egg recipe.  Try it, you'll like it!

Roz's and Ellen's Curried Deviled Eggs

6 hard-boiled eggs, cooled and peeled
1/4 cup mayonnaise
1 Tablespoon Philippe's Hot Mustard
1 Tablespoon Sweet Pickle Relish
1/2 teaspoon Curry Powder (or a bit more, to taste)
Dash Pepper
12 Sun-Dried Tomato Bits (optional)
Paprika (optional)

After the hard-boiled eggs are peeled and cooled, slice them in half, length-wise. Pop out the yolks into a mixing bowl. Set the whites aside, being careful not to tear them.

Mash up the egg yolks. Add mayo, mustard, pickle relish, curry powder and pepper. Mix well. With a small teaspoon, fill the cavity of each halved egg white with the yolk mixture.

 

Sometimes, I add a bit of sun-dried tomato or lox to the top of each egg for garnish. You could add a bit of caviar or an anchovy too, depending on your taste. Often, I just dust the yolks with a sprinkle of paprika.

 

My next huge decision is which divine Easter bonnet to wear for the big day?

1965.  Easter Bonnet Prep.  LAPL Photo Archives