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