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.