Spring is officially here and that means longer days, more sunshine, warmer weather, and all things associated with spring including Easter which comes extra early this year. For me, Easter brings together family and food, two of the most important things. This year is a special year for two reasons: the newest team Ivan member, Tanner, and the visit of Uncle Jack and Aunt Leslie from ON.
I am suddenly struck with the memory of my brother dressing up one Easter in a white bunny suit to surprise my girls and their cousins at Easter dinner — sorry Yaks, you were still pending creation. I am sure I have pictures stored away somewhere and can vividly still remember the plaid dress one of the girls wore with the white Scotty dog on the front and the plaid beret. Such a wonderful memory, especially now as as my kids are in their mid to late 20s and early 30s.
Of course, when you think of Easter, I am pretty sure we all think of eggs. While I do enjoy chocolate from time to time, chocolate eggs are not what comes to my mind (sorry Susan). For me it’s deviled eggs, the perfect accompaniment (in my mind) to Easter dinner. Eggs as I believe I have said before, are one of my go to foods. So devilled eggs as an appie or side to my Easter feast is no exception. This year will be no exception as I will be whipping up a batch for Sunday Easter dinner.
Devilled eggs can be traced back to Rome where boiled eggs were seasoned with spicy sauces and served as an appetizer to wealthy guests. Devilled eggs, close to what we associate them as today, can be traced to Spain during the 13th century. There is apparently a cookbook that exists from 13th century that includes a recipe for mashed boiled egg yolks mixed with cilantro, coriander, onion juice, pepper, and fermented barley or fish sauce. This yolk mixture was then stuffed into the two halves of a hollowed-out boiled egg white and then the stuffed halves were put back together and held in place with a toothpick.
So where did the name “devilled” egg come from? Well, they are not evil eggs if that’s what you’re thinking. I think that as soon as we add the mayonnaise, that’s when the eggs turn devilish!
I am sharing two recipes with you. One is for my version of devilled eggs, which is very loose and can easily be altered if you don’t like onions or if you don’t have celery on hand. The other is my mum’s recipe for homemade mayonnaise. I like to keep a batch in my fridge to be added to egg, tuna or chicken salad, or my devilled egg recipe. I truly believe this recipe is what makes some of my signature dishes stand out. I use this mayo in combination with commercial mayo, salad dressing or miracle whip. The trick is to figure out the consistency that you like. Again, that’s what I like about cooking vs baking. It’s easy to alter a recipe to add / remove the things that you do or don’t like where as baking is a true science (and therefore not for me!). And yes friends, this IS the special ingredient used in my “famous” potato salad at my annual bbq.
I hope Easter is good to you this year and you are able to try out my version of evil eggs.
Devilled Eggs
Ingredients
- 12 eggs
- 2 Tbsp green onions, whites and greens
- 2 Tbsp white onion
- 1 Tbsp celery stalk
- 2 Tbsp homemade mayonnaise
- 1/3 cup commercial mayonnaise or miracle whip
- 1 Tbsp dijon mustard
- salt and pepper
- paprika
Instructions
- Boil eggs for 12 min. Immediately run under cold water and peel eggs. Set aside.
- While eggs are boiling, mince the white onion. Finely chop the celery and the green onions, including the greens from the onion.
- Once eggs are boiled and peeled, cut in half and carefully remove yolks and place in a bowl. Place egg white halves on a platter.
- Once all eggs are cut and separated, crush yolks with a fork until smooth.
- Add salt and pepper and mix into yolks. Add onions and celery. Mix together. Add dijon mustard and mayonnaise and mix together well until creamy and smooth.
- Pipe yolk mixture into egg white halves.
- Top with sprinkled paprika.
Notes
Mum's Mayonnaise
Ingredients
- 1 cup white vinegar
- 1 1/2 cups white sugar
- 4 tsp dry mustard
- 4 Tbsp cornstartch
- 6 Tbsp milk
- 2 eggs
- 2 tsp butter
Instructions
- Mix all ingredients together, except butter, in a double boiler nor heavy saucepan.
- Cook until thickened, stirring constantly to ensure it does not scorch.
- Remove from heat, add butter.
- If lumpy, smooth in a blender or with a hand mixer.
Notes
- Makes a 750 ml jar. The recipe can be altered easily to make a half batch or double batch.
- Use this mayonnaise to compliment your salads, etc. by mixing this mayonnaise with regular store-bought mayonnaise or salad dressing: I use 1 part of this mayo to 4 parts commercial mayonnaise, or to taste.
2 thoughts on “The Devil made the Easter Bunny do it — Happy Easter!”
It’s a toss up between Chocolate & Devilled Eggs anytime of the year… 🙂
Thanks for sharing <3
I don’t believe that for a minute my friend.
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