Easter Pastel Deviled Eggs

image

image

image

image

Over the Easter weekend, I promised my friends I’d prepare a couple new variations on deviled eggs. So in the spirit of Easter pastels, I put together some fun new versions. I was particularly proud of their artistic look. They were equally as tasty. I think the group came to a consensus that the sriracha was the fan favorite – but you pick for yourself.

 Easter Deviled Eggs

  • 1 dozen hard-cooked eggs
  • 1/2-3/4 cup mayonnaise
  • 4 tablespoons sour cream
  • 1 tablespoon dijion mustard
  • 1 heaping teaspoon, white pepper
  • 1/4 teaspoon salt

Halve the eggs  and transfer the yolks to a mixing bowl. I cut mine vertically to give the eggs a different look – you’ll need to trim the bottom to get them to stand up!

With a stand up mixer, whisk the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, white pepper and salt, and mix until smooth. Taste and season accordingly.

Divide the mixture into thirds to create creative options! Mix and fill!

Pea & Prosciutto – mix in 1/3 yolk mixture with a cup of Sweet Pea Topping. Top with a small piece of prosciutto.

Sriracha & Black Sea Salt – mix in 1/3 yolk mixture with a teaspoon (or more to taste) of sriracha. Season with black sea salt.

Smoked Salmon and Chive – no need to mix – just top with smoked salmon & chives

 

 

 

 

One comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s