Perfect Easter Deviled Egg
Easter Devilled Eggs
Easter generally represents spring, bright colours, delicious luxurious foods, and time spent with family. Nothing says family gathering like devilled eggs, and nothing says luxury like elevated, delicious eggs. Check out these recipes below and try them out!
Fried Capers, Lemon, and Parsley Devilled Eggs
Ingredients
- 1/3 cup capers, rinsed and drained
- 2 cups neutral oil
- 6 large hard-boiled or hard-steamed eggs, peeled and halved lengthwise
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons juice and 1 teaspoon zest from 1 whole lemon
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 tablespoons minced fresh parsley leaves, plus more for garnish
- Kosher salt and freshly ground black pepper
Method
1. Drain and dry capers using paper towel or dish towel. You can press firmly to squeeze out juice. In a medium pot, heat a neutral high smoke point oil to 170°c, gently add capers and avoid splash. Cook for about thirty seconds until bubbling ends (indicates that the liquid has cooked off). Immediately remove capers from oil and transfer to paper towel-lined plate. Set aside. If you do not want to deep fry, you can shallow fry and stir consistently or put in the air fryer at 160 for a couple minutes until crispy.
2. Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add fried capers (reserving 16 as garnish), mayonnaise, mustard, lemon juice and zest, olive oil, and parsley. Using a stiff whisk, mash and stir until well combined. Season to taste with salt and pepper. Transfer yolk filling to zipper-lock bag.
3. Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish with fried capers and parsley. Drizzle with olive oil and serve immediately.
3. Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish with fried capers and parsley. Drizzle with olive oil and serve immediately.
Everything Bagel Devilled Eggs
Ingredients
- 6 large hard-boiled or hard-steamed eggs, peeled and halved lengthwise
- 2 tablespoons cream cheese
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice from 1 whole lemon
- 1 teaspoon toasted sesame seeds, plus more for garnish
- 1 teaspoon toasted dehydrated minced onion, plus more for garnish
- 1/4 teaspoon toasted caraway seeds, plus more for garnish
- 1/4 cup plus 2 tablespoons minced or sliced smoked salmon, plus more for garnish (from about 4 ounces)
- Kosher salt
- Thinly sliced scallions, for garnish
1. Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add cream cheese, mayonnaise, lemon juice, sesame seeds, dehydrated onion, caraway seeds, and some finely sliced or minced smoked salmon to yolks and, using a sturdy whisk, mash and stir together until thoroughly combined. Season with salt.
2. Transfer yolk filling to zipper-lock bag. Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish devilled eggs with sesame seeds, dehydrated onion, caraway seeds, smoked salmon, and scallions. Serve immediately.