Tis the Season…for Deviled Eggs!

 

It wouldn’t be Easter or Spring in the South without deviled eggs.  They have been a staple of our Easter lunches for as long as I can remember.  This year, instead of your traditional recipe, try one of these great new ideas:

Watercress-Horseradish.  Stir 3/4 cup finely chopped watercress and 2 teaspoons drained prepared horseradish into yolk mixture.  Garnish with watercress leaves.

Olive-Garlic.  Pulse yolk mixture with 3 tablespoons finely chopped pitted olives and 1 minced small garlic clove in a food processor.  Garnish with olive slivers.

Smoked Salmon-Radish.  Pulse yolk mixture with 2 ounces minced smoked salmon and 3 minced radishes in a food processor.  Garnish with sliced radishes, pieces of salmon and micro herbs.

Roasted Pepper-Thai Chile.  Pulse yolk mixture with 1/4 cup diced roasted peppers, 1/4 to 1/2 teaspoon minced red Thai chile and coarse salt to taste in a food processor.  Garnish with thinly sliced chiles.

Happy eating!