RECIPE
Tasty bites for Easter meals
from Metro Creative Connection
Easter dinner is a special occasion , presenting an opportunity for family and friends to gather , celebrate their faith and give thanks for their blessings .
Traditional dishes tend to find their way to the Easter dinner table , but no meal would be complete without some sort of deviled eggs appetizer . Deviled eggs make good use of hard-boiled eggs that may not have been colored , or even those that have been dyed and can now be safely repurposed as food .
“ Debonaire Deviled Eggs ” from “ Southern Appetizers ” by Denise Gee ( Chronicle Books ) teaches home chefs how to craft tasty , aesthetically pleasing eggs .
Debonaire Deviled Eggs
Serves 8 to 12
12 large eggs 1 / 4 cup mayonnaise 4 slices bacon , cooked and crumbled ( optional ) 3 tablespoons sweet pickle relish 2 teaspoons prepared mustard 1 / 4 teaspoon salt 1 / 8 teaspoon ground black pepper
Sprigs of fresh savory or another herb for garnish
1 . Turn the eggs bottom- ( wider- ) side up in the carton . Use a pushpin to delicately poke one hole squarely in each center .
2 . Fill a large saucepan or small Dutch oven with 2 to 2½ quarts of water ( enough to cover the eggs ; use two pans if cooking all the eggs at once ). Bring the water to a rolling boil .
3 . Use a slotted spoon to add six eggs to the pan ( working quickly but carefully to get them in at the same time ); boil the eggs for 6 minutes .
4 . Remove the pan from the heat . Let the eggs sit for 6 minutes for slightly soft yolks ; add about 40 seconds for firmer yolks ).
5 . Remove each egg with a slotted spoon and place it on a kitchen towel . Repeat with the remaining six eggs . Let the eggs cool to room temperature , about 20 minutes , before peeling . ( Store in the refrigerator , unpeeled , for up to 1 week ; peeled for up to 4 days ).
6 . Peel the eggs under cool running water . Slice the eggs in half lengthwise , gently scooping out the yolks into a medium bowl . Add the mayonnaise , three-fourths of the crumbled bacon ( if using ), pickle relish , mustard , salt , and pepper . Stir to combine ( and adjust seasonings as desired ). Use a small spoon ( or better yet , a piping bag ) to insert the filling into the egg halves . Garnish with the remaining chopped bacon and savory , if desired , before serving .
Note : Large eggs are best used for egg plates and are easier to eat in one or two bites .
74 April | May 2022 Thomasville Scene