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
Elizabeth Morse cooks professionally, is an Advanced Master Gardener and lover of all things local.