[4/8/10 — This picture was included in the march of gorgeous spring holiday food over at Photograzing. If you too are a lover of food-porn take a look!]
I’d like to nominate deviled eggs for the next food craze. They’re cute, only slightly naughty, portable, adaptable, and individually sized. What’s not to love?
For our annual Easter brunch-egg hunt extravaganza, I wanted something simple, special and spring-like and this is what we got. They went fast, and I think I’ve found my brunch potluck standby for the season.
Do remember that the freshest eggs are harder to peel. If you have time to think ahead, get the eggs you’re likely to want for this a week or so before you make them.
Deviled Eggs Three Ways
yield: 36 halves
Boil eggs your favorite way, or else try this technique that allegedly preserves more of their protein and other nutrients.
Place in cold water to cover by at least an inch:
- 18 room temperature eggs
Bring water just to a boil, stir vigorously once or twice, then cover and turn off. Let sit for 20 minutes. (I’ll admit that I often let them sit for an extra 5 to ensure they’re done.)
Prepare a platter by rinsing and arranging:
- about 4 c. torn lettuce or mesclun salad on a large platter
Cool the eggs by plunging into a bowl of cold water with some ice in it. Peel, cut in half lengthwise, and scoop out the yolks into a medium bowl. Add to the yolks:
- 3/4 c. mayonnaise
- 2 T. yellow or other fairly mild mustard
Beat with an electric mixer until very creamy and smooth.
Using a spoon or pastry bag, fill 24 of the egg white halves with the yolk mixture. To the remaining yolk mixture add:
- 2 – 3 T. pesto (I used the local Bella Pesto I picked up at a recent winter farmer’s market, which was incredibly fabulous), depending on how strong and green you want the flavor and color.
Fill the remaining 12 egg halves with the pesto mixture.
Slice or rip into 12 small square-ish pieces:
- 1 1/2 oz. good quality smoked salmon
Curve into a small roll and tuck next to the yolk mixture in 12 egg halves. Place next to each salmon piece:
- 1 caper per egg
Serve, and watch ’em go.