Deviled Easter Eggs ~ The Garden of Eating - a sinfully good blog about food

Monday, April 25, 2011

Deviled Easter Eggs

Will had his first Easter egg hunt on Sunday. Miraculously, the near ceaseless rain we've been having lately even paused for a few hours to allow for a relatively dry experience.

A Bowl of Easter Eggs by Eve Fox, Garden of Eating blog, copyright 2011

My husband and I had stayed up late on Saturday night to dye the eggs - something neither of us had done in many, many years! Due to an early crack up and two more in the pot, we only had nine eggs to work with, but we did what we could and headed to bed. Here they are - freshly dyed and smelling slightly of vinegar.
Easter Eggs, Dyed & Ready by Eve Fox, Garden of Eating blog, copyright 2011

Come Sunday morning, once Will's grandmothers had arrived to distract him, we hid the eggs in fairly obvious spots around the yard so that he could not fail to find them. It was totally worth it to see Will's delighted expression and hear him cry excitedly, "I SEE IT!" and "I FOUND IT!"

And even though we only had nine eggs, we got a lot of mileage out of 'em because Will asked "Should we hide them again?" as soon as he'd found the last one. And it was still fun the third and fourth time, too. Here are some of the remaining eggs, post-hunt, looking a little worse for the wear.

Easter Eggs After The Hunt Easter Eggs by Eve Fox, Garden of Eating blog, copyright 2011

When the novelty finally wore off I knew it was time to make deviled eggs. This is my favorite way to use up leftover Easter eggs - truly a tasty way end to the holiday. I used fresh dill, scallions, horseradish, mustard, mayo and organic relish in this batch and they were quite tasty. But don't feel hemmed in by my choices -- there are lots of great variations on deviled eggs and you should feel free to try something else, too.

Easter Eggs, Dill and Scallions by Eve Fox, Garden of Eating blog, copyright 2011

I'm not including an actual recipe since it's so simple - all you do is chop up your filling ingredients, cut the eggs in half, scoop out the yolks, mash them up with the things you've chopped as well as any condiments usually some mayo (though you could use yogurt), mustard, etc., to make the filling and mound it back in the egg halves. Then eat.

A Platter of Deviled Easter Eggs by Eve Fox, Garden of Eating blog, copyright 2011

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ChicagoMike said...

I would never have thought to add the horseradish. That "recipe" is totally worth a try!

Sage Trifle said...

What a very sweet post. I wish I could have seen your little boy with his first Easter egg hunt. But you described it very well and helped me relive the days when mine were little.

Shannon Marie said...

I'm jealous. I was planning on making deviled eggs with our leftover colored ones but I forgot to refrigerate them after dying for..... 2 days. :( I love the horseradish idea as well! Great post!