It’s Easter Sunday, and we just opened a giant box of chocolaty goodies that Luke’s parents sent us. Plus, my step-mother made Easter baskets, so we’re up to our ears in various forms of candy. However, there were a few non-sugary items that we received today, one of which is an Easter bunny deviled egg holder. Since it says “Happy Easter” on it, I figured that making deviled eggs would be a good way to go this afternoon.
I love deviled eggs because even if you don’t cook, and even if you’ve never even seen a recipe for deviled eggs in your life, you can still make them. It’s probably one of the most intuitive recipes out there, but with any simple recipe, the opportunity for variations are endless (that’s what makes them so great).
The basic recipe just involves mixing hard-boiled egg yolks with mayonnaise and mustard, and sprinkling a little paprika on top if you’re feeling fancy. You can add Tabasco sauce, truffle oil, shallots, or if you’re Deb, you can even replace the mayo with yogurt. My recipe is pretty standard, but I have a few tricks: Less mayo, more mustard; dill pickles; and using a Ziploc bag with the corner cut off as a makeshift pastry bag instead of spooning in the filling.
So what’s your favorite deviled egg recipe? Do you add anchovy paste? Do you forgo them completely? I want to hear your variations.
Clacked by Kona Gallagher 
on Apr 05, 2010 @ 10:00 EST5EDT
