Easter 2016

Yes, it is Easter and I am still doing deviled eggs. In fact, when something comes up at church such as a funeral or a special coffee hour, I am asked to do deviled eggs. I don’t know what that says about me and my cooking but I am doing an Easter coffer hour, and yes, I am doing deviled eggs.

I began writing for this paper 9 years ago at Easter and am beginning my 10^th year. Can’t believe it! I began with deviled eggs and continue on to this day to find new ways to prepare them and decorate them.

Deviled eggs are an easy and delicious option for those who love to entertain. They are always a crowd pleasing party snack and it is easy to make them look nice.

These deviled eggs are as tasty as they are pretty, but just as important they have some surprising health benefits. Packed with 13 essential nutrients, vitamins, and high-quality protein, eggs are naturally nutritious. (‘Free range’ are the healthiest although I recently read this really needs to be ‘pasture raised’ which is what I thought free range meant. Apparently not according to the regulators. I like to buy my eggs from my favorite farmer.) This recipe is kept light by replacing mayonnaise with Greek yogurt and adding crabmeat, which is naturally nutrient rich and low-calorie.

Serve this Southern staple as a passed appetizer at a Good Friday crawfish boil or as a side on your Easter brunch table. The beauty of this recipe is its simplicity. Whip them up 30 minutes ahead of time and have them ready to enjoy at your party.

Crab Deviled Eggs

Makes 12 servings

12 large hard-cooked eggs

5 tablespoons Greek yogurt

1 teaspoon Dijon mustard

2 tablespoons finely chopped celery

2 tablespoons minced green onion

1 ½ teaspoons minced fresh dill

1 tablespoon fresh lemon juice

½ teaspoon Cajun seasoning

½ cup jumbo lump crabmeat, drained and picked free of shell

Garnish: fresh dill

Peel eggs, and halve lengthwise. Set aside.

In a medium bowl, add egg yolks, and mash with a fork. Add yogurt, mustard, celery, green onion, dill, lemon juice, and Cajun seasoning, stirring to combine. Gently fold in crabmeat. Spoon yolk mixture into egg whites.

Garnish with dill, if desired. (I go out and pick edible flowers, micro greens, whatever I can find.)

Serve immediately, or cover and refrigerate up to 2 days.

 

‘Coastal Living’ magazine had another version of deviled eggs in their Easter menu. These have the traditional butter and mayonnaise in their recipe. It is your call which recipe you choose.

 ‘Coastal Living’ April 2016

Buttery Deviled Eggs

Serves 8

8 large eggs

2 tsp. Champagne vinegar

1 tsp. extra-virgin olive oil

¼ tsp. Kosher salt, divided

¼ tsp. freshly ground black pepper, divided

2 medium radishes, finely diced, about ½ cup

2 Tbsp. unsalted butter, softened

¼ cup mayonnaise

2 tsp. Dijon mustard

¼ cup microgreens

Arrange eggs in a single layer in a large saucepan with enough salted water to cover. Bring to a boil; cook 1 minute. Cover pan: remove from heat. Let stand 8 minutes; drain.

Place eggs under cold running water until just cool enough to handle. Tap eggs on a hard surface until cracks form; peel. Discard shells.

Combine vinegar, oil, ¼ teaspoon salt, ¼ teaspoon pepper, and radishes in a small bowl; toss to coat. Set aside.

Slice eggs in half lengthwise; carefully remove yolks. Combine egg yolks, butter, mayonnaise, and mustard in the bowl of a food processor, process until smooth and light, scraping bowl as needed. Stir in remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Spoon or pipe yolk mixture evenly into egg white halves (about 1 tablespoon per egg half). Top filled eggs evenly with radish mixture. Arrange egg halves on a serving place; sprinkle evenly with microgreens.

Happy Easter to all of you!