As spring nears, my son’s flock of hens really ramps up their egg production. Perfect for Easter. At our house we love quiche, frittatas, pop-overs, and omelettes but my very favorite way to enjoy eggs is to devil them. Like all things popular and delicious, there exists a myriad of recipes and methods for preparing them. My version is pretty traditional. I lean towards classics in most of my cooking, saving embellishments for the end.
To shake things up, I love to sprinkle “extras” on top of each egg. I owned a restaurant, Corner Wine Bar in Indianapolis for close to 20 years. One of the popular appetizers that I featured was a “flight” or sampler of deviled eggs. There were six eggs, two of each topped with: capers and shallots, bacon and chives or fresh tarragon.. Guests loved them, especially with a glass of champagne.
Another serving idea is lining up eggs on a pretty platter and topping each row with a different combination of add-ons. It’s a striking presentation on your table. Consider these yummies: a dusting of curry powder instead of paprika, caviar, dill pickle relish, olive tapenade, anchovy, a pumpernickel crouton, a cornichon or even a tiny slice of fried chicken. Let your imagination guide you and let me know what you think of my recipe.
Elizabeth’s Classic Deviled Eggs