Eggs-actly Right and Devilishly Good

I realize that it's been months since I've posted. I also realize that the last post involved an egg recipe. But, here it is, the season of the egg - how can I not post with ideas for deviled eggs?

Eggs are an important part of both Easter and Passover celebrations. We dye them, we boil them, we roast them, we speak of their symbolism and we eat them. Occasionally, probably not enough for my children's liking, we devil them. A few years ago I followed a Martha Stewart recipe that involved soaking boiled eggs with cracked shells in strong tea. I used an Earl Grey for flavor and color. The result were beautiful "marbled" hard-boiled eggs. A couple of years ago I put a bowl of blood red dyed eggs on our Easter table as a nod to Orthodox traditions. Our household is always up for a new egg treatment.

I am not embarrassed to say that I make a mean deviled egg (by definition wouldn't all deviled eggs be mean? Maybe just evil). I have a deviled egg platter that holds 12 halves and I often make 3-4 different variations. I typically shy away from relish these days because it's too sweet for me (and often has that devil offender high fructose corn syrup in it) but I do love chopped up cornichons. Other yolk mix in options: fresh herbs (thyme and parsely are really nice this time of year; my son loves tarragon and so I'll use some fresh from the garden); capers; green onion or shallot; green olives; sour cream; chives; smoked salmon topped with a little sour cream and caviar; fresh and crunchy celery; cayenne or even a Mexican hot sauce (I am in the west) and some mild diced green chiles make a nice Huevos Diablo; Oeufs Nicoise include sun dried tomato bits, mild black olives, thyme. Always, plenty of salt and pepper. The possibilities are endless!

Try some of these variations the next time you make the tried and true egg salad...

Happy Spring Holidays to you all and happy egging.