How completely adorable are these?? I love a good deviled egg, but never thought to make them upright – or to colour them first, like Chef David Vandenabeele of Langham Place, Fifth Avenue in New York, who has come up with another a great recipe to share.
These will have a place of honour on our brunch table this Easter weekend! Thanks David!
Deviled Easter Eggs
1 dozen eggs, hard boiled
1/4 cup mayonnaise
1 Tbsp yellow mustard
2 Tbsp relish
salt and pepper to taste
Steam the eggs in boiling water for 5 minutes. Gently roll them on a hard surface so that little cracks appear in the shell, then boil them in water with food colouring added for another 5 minutes.
Cool the eggs in an ice water bath then peel the shells off.
Cut the tops of the eggs (keep as lids)
Remove the egg yolks from the center
Chop the yolk finely and add all the other ingredients, season to taste.
Spoon into a piping bag and pipe the filling back into the egg bottom, with a little flourish to make the chick’s head
Cover with the lid – tilted back like the chick is coming out of the egg
Eyes are two black sesame seeds and a small piece of carrot makes a nose.