Today, I’m chatting about one of my favorite appetizers. The pretty little deviled egg. Ever since I was little, I have been obsessed with deviled eggs. They are probably, no they are definitely my favorite appetizer. A little picky on the choices of what kind, but always down to try new ones, although no crab ones. Can’t do it. When it comes time for Easter Sunday, I know that I’m going to be munching on ALOT of deviled eggs. My family has figured out to make extra cause I usually inhale four right as I walk into my aunt’s house on Easter Sunday. The past couple years, I have been playing around with deviled egg recipes to create my ultimate favorite deviled egg. It has to have three things to be the best for this deviled egg lover. One, it has to be yummy, obvi! Two, there has to be some crunch to it, no one likes a soggy, mushy egg. Finally, it has to be one pretty little-deviled egg! You remember our feature a couple of days ago on the Easter tablescape right? Well, you might have seen those babies make an appearance. Today, I’m giving you all the details so you can make it this Sunday! Or any day. Is there a national deviled egg day? Hmm….
Photos by Erin Milink
Pretty Little Deviled Egg
1 dozen large eggs
6 tablespoons mayonnaise
3 tablespoons (or more) prepared horseradish
2 tablespoons sweet pickle juice from jar of sweet pickles
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
24 fresh parsley leaves
Pink food coloring
cayenne or paprika pepper
pickled red onion for garnish
chia or sesame seeds for garnish
Place eggs in large saucepan. Add enough cold water to cover by 1 inch. Cover pan; bring to boil. Remove pan from heat and let stand covered for 10 minutes. Drain. Let eggs stand in cold water until cold, about 30 minutes.
Peel eggs; halve lengthwise. Transfer yolks to the processor. Trim a small slice off the bottom of the egg white halves; place on tray, cavity side up. This allows the egg dish to not dance around the plate. Process yolks until smooth. Add mayonnaise, three tablespoons horseradish, pickle juice, pepper, and salt to yolks; process until smooth. Adjust seasonings, adding more horseradish if desired. Add several drops of pink food coloring to give you that pretty pink color. Add more if desired to achieve your perfect pink tone. Can be made one day ahead. Cover whites and filling separately and chill. Transfer filling to pastry bag fitted with a 1/4-inch plain tip. Pipe filling into cavities of egg whites. Garnish with chives, parsley, chia and sesame seeds, and pickled red onion. Dust with a little bit of cayenne or paprika pepper.
Sunday can’t come soon enough to enjoy these bad boys. Maybe I need to do a test run tonight just to see if they need any tweaking?