Not Your Typical Deviled Eggs for Easter

Deviled Eggs are a must at any Southern Celebration, however, this year, I decided to jazz mine up a bit! It’s no secret that I’m not a huge fan of eggs. I’ve tried to like them all my life, but at almost 60 years old, I don’t think it’s going to happen. If I have to eat eggs (other than in cake or pie), a boiled egg with lots of salt and pepper and a dash of hot sauce is my favorite way…that is, until I made these fabulous deviled eggs.

In the South, deviled eggs are taken very seriously…there are even plates made especially for holding these jewels! I’ve always liked the idea of deviled eggs, more than I’ve liked the eggs themselves, so typically, I let someone else make them for family occasions. This year, I decided to make them and put my spin on them. I was inspired by a picture I saw on Pinterest several weeks ago and I couldn’t stop thinking about it. These eggs are truly a work of art and they took me forever, but I enjoyed every second and I actually ate two!

I wanted a very colorful plate, so I pickled some of the eggs (recipe below) with beets to give the eggs their beautiful pink color. The longer you let them sit, the darker the pink becomes and in addition to the color, they have a wonderful pickled flavor. I also added curry powder to my filling. There is a debate in my neighborhood (you know who you are), about whether sweet pickle relish should be added to the filling or only mustard. Normally, I would have added the relish…probably just because my mother did. This time, I didn’t use it because I piped the filling into the eggs with a pastry bag and didn’t want it to get clogged and I didn’t want the filling to appear lumpy. The mayonnaise is also important…you can use any brand you like, but I think Duke’s is the best.

I didn’t create a formal recipe card because this recipe is so easy…simply add enough mayonnaise to make a creamy mixture - for 12 eggs, I used about 1/2 cup, really good Dijon mustard to taste (2 - 3 teaspoons), a teaspoon or so of curry powder and salt to taste. I also would normally add a bit of black pepper but didn’t want the flecks in my filling. Mash it all together with a fork and put it into a pastry bag with a big star tip. Pipe the filling into the eggs and garnish as desired. When you’ve finished decorating the eggs, sprinkle a little smoked paprika over the tops for added flavor.

My garnishes included crumbled bacon, dill, capers, crumbled blue cheese, small pieces of diced celery, thyme leaves, dill, sliced pickled okra (another Southern staple and delicious in Bloody Mary’s), micro greens, and sweet and tangy pepper drops (these are addictive). In the center of the plate, I added a tiny bowl of coarse salt, and small piles of some of the garnishes…just in case someone wants extra. I will say that the curry powder made all the difference for me and the bacon wasn’t bad either!

You may not want to go to quite this much trouble when you’re also cooking an entire meal, but these eggs would also be a fun appetizer for a summer picnic…or if you’ve been delegated the task of making the deviled eggs, they would certainly be an impressive addition to Easter lunch or dinner! And…don’t forget the ham biscuits because no Southern celebration is complete without them!

When I photographed these eggs, I placed them on an antique linen that I’ve had for years. I have quite a collection, mostly purchased from Pandora De Balthazar. Pandora has a line of bedding and pillows that are the best I’ve ever found as well as a large collection of antique textiles. I’ve been collecting for years, and quite honestly, didn’t know what in the world I would ever do with all of these beautiful pieces, but now that I’m cooking more and photographing my food, they are very nice to have!

For our Easter celebration this year, I’m veering from our typical menu, which is usually some type of salmon. I’m making an herb crusted rack of lamb with potatoes, roasted asparagus, homemade rolls and of course, these deviled eggs. I think another Southern tradition, a Brownstone Front Cake will be perfect for dessert!

What will you be making for your spring celebrations this year? Let me know in the comments!