Peter Cottontail is hopping down the bunny trail toward Sunday’s big event, which is the center of traditional deviled egg season.
I like deviled eggs as much at Christmas as at Easter – that’s one reason I wrote a whole book on them. But I thought there must be options beyond pickle relish and mayo. And there certainly are. The book has deviled eggs with smoked salmon or blue cheese, even salsa or black olives.
This recipe from my book “Deviled Eggs: 50 Recipes from Simple to Sassy” published by Harvard Common Press is bright and different with fresh flavors for spring. Go get a pretty deviled-egg plate and put these out for Easter dinner – they’ll be the first things to go, I promise.
Springtime Herb Delights
6 hard-cooked eggs, peeled, cut in half and yolks mashed in a bowl
1/4 cup mayonnaise
1 1/2 teaspoons fresh lemon juice
1 tablespoon finely chopped fresh Italian parsley (leaves only, no stems)
1/2 teaspoon finely chopped fresh dill
2 teaspoons finely chopped fresh chives
Salt and black pepper to taste
Fresh Italian parsley leaves for garnish
Combine the thoroughly mashed yolks with the mayonnaise and lemon juice. Stir in the finely chopped herbs. Taste, then season with salt and pepper.
Fill the whites evenly with the mixture and garnish each egg half with a whole parsley leaf.