Devilled Eggs with a Twist
Normally Easter is filled with mountains of traditional Easter recipes and the laughter of our family members surrounding our table. This year will be celebrated with one less. If you’ve been following along, you will know that my grandmother passed away a few days ago. She was an amazing strong woman who had a hard life but she was never one to complain; she enjoyed a simple life and was never one to want a fuss.
Spending time at the farm enjoying our feasts was something my grandmother looked forward to; she specifically mentioned these feasts before passing in the hospital. To honour my grandmothers memory, I am making one of her favourite Easter appetizers, Devilled Eggs with a Twist.
I side with my grandmother on this one; Devilled Eggs is also one of my favourite Easter spread recipes but for me, it’s hard to stop at just one or two. The creamy melt-in-your-mouth goodness when you first bite into a Devilled Egg is something you just have to experience. There are several recipes but this one is adapted from the Home-Style Devilled Eggs from Burnbrae Farms recipe nest. Devilled Eggs at Easter was carried down from my grandmother and will hopefully remain a tradition with my children and throughout the generations.
I solely use Burnbrae Farms Naturegg Omega Plus shelled eggs for Devilled Eggs because they have a deeper yolk with added nutritional benefits of DHA omega-3 fatty acids and lutein.
What are some of your favourite egg recipes to include in your Easter meal?
- 12 hard-cooked eggs, peeled
- ¼ cup mayonnaise
- 2 tsp dijonnaise
- 4 tsp minced fresh basil (or ½ tsp (2 mL) dried basil)
- ½ tsp pickle juice (or vinegar)
- ½ tsp lemon juice
- ⅛ tsp pepper
- ¼ tsp salt
- Paprika (optional for garnish)
- Green olives, sliced for garnish (optional)
- Grape tomatoes, sliced for garnish (optional)
- Fresh parsley, for garnish (optional)
- Boil eggs allowing to cool completely before peeling.
- Cut eggs in half lengthwise. Remove yolks.
- With fork, mash yolks*; add all ingredients except the last 4 garnish ingredients.
- Refill whites with yolk mixture and garnish with a bit of sliced olives, tomatoes and parsely and sprinkle lightly with paprika.
- Serve immediately or store, covered, in refrigerator.
- Use within 3 days.
For a festive twist, you can set the cooked and sliced egg white in food coloured water to take on pastel colours of your choice before adding back the yolk mixture. This makes for a colourful addition to any Easter table.
Disclosure: This is a sponsored post as part of the Burnbrae Farms Brand Ambassadorship. All opinions are 100% my own.