What’s Cooking in Gail’s Kitchen? Food Plating: Deviled Eggs with Relish! When I was younger, there was only one way to make deviled eggs: mustard, mayo, and paprika. The recipe never changed and the eggs always got eaten first. Fast forward to today, just try “Googling” deviled eggs. Nowadays there must be dozens of unique ways to make them including flavorful spices, fresh herbs, tangy pickles, crumbled toppings, and pretty much anything your mind can imagine. Be creative. Test them out on your friends and family. There’s no better way to get egg-cellent results.
DEVILED EGGS WITH RELISH
Ingredients:
8 hard boiled eggs
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/3 cup mayonnaise
2 tablespoons sweet pickle relish
Sprinkling of paprika
Micro greens, for garnish
Instructions:
Peel the hard boiled eggs. Cut each egg in half horizontally. Remove yolks and place in a mixing bowl. Transfer egg white halves to a serving dish. To make the filling, mash the yolks with a fork. Add sea salt, black pepper, and mayonnaise. Mix well. Fold in the sweet pickle relish. Fill each halved egg white with the egg yolk mixture. Dust with a sprinkling of paprika. Garnish with micro greens. Chill for one hour before serving.
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Thank you, Gail, for my favourite egg version. If you boil them with a few slices of raw beetroot, they will have a beautiful, deep pink outer edge.
Joanna
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That sounds lovely, Joanna. I have a friend whose mother was an artist and she told me how she died Easter eggs using Nature’s colors of produce. I was very impressed! 🍁🍂🌾
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You can also boil eggs in brown onion skins for an interesting effect, Gail.
Joanna
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Very true. She used to tell me how her mother wrap the eggs in red onion skins, sometimes adding a leaf or two for design, tie them with string, and then boil them. I was intrigued by it, Joanna. 🍁🥚👀🍃
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There are many ways to decorate the eggs, Gail.
Joanna
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💜🧡🩷
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I usually make the deviled eggs at family get togethers and so my creative hands are usually tied by certain family members that insist on mayo only. Oh . . I’ll sneak in some dry mustard now and again but that’s as far as I go with it. On my own, I’ve used Worcestershire sauce and I dig that.
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Now there’s an ingredient I don’t hear enough about. Next time, I’m going to try it. 😜🍃🥚
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So good.
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Making a mental note to try it. 🤔
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These will not last long at the party, better make a double batch!
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Very true. They do seem to disappear. 👀🍃
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I love deviled eggs.
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They are a year-round delight. 🍁🍂🌾
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Sounds good. Love the presentation.
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Thanks very much, Dolly. ☮️🌿💜
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