Celebration Deviled Eggs

Just a little play on deviled eggs last Easter Day. My personal take is versatile enough to make for any occasion so I am personally calling this one a ‘Celebration’ deviled eggs recipe!

From the process of coloring eggs

An array of wonderful colors in display!

A great way to reuse the beautifully colored shells.

To delicious deviled eggs!

Arugula & Parmesan Deviled Eggs with Paprika and White Truffle Balsamic Glaze

Arugula, Caviar, and Capers Deviled Egg with Paprika, Parmesan and White Truffle Balsamic Glaze

Ingredients:

NOTE: The measurements I provided below are approximate to the amount and taste I personally wanted to achieve. I stated specific measurements as your guidance, but you can adjust them accordingly.

1 dozen hard-boiled eggs

1 cup organic mayonnaise

1 tsp yellow mustard

1 tbsp whole grain Dijon mustard

1 tbsp lemon juice

1/2 tsp white ground pepper

1 tsp turmeric

1/2 herbs de Provence + extra for garnish

1/2-1 tsp cayenne pepper (depending on your preference)

1/2 tsp sea salt with saffron (or any time of sea salt), plus extra if desired for garnish

Garnishes (Optional)

Arugula

Capers

Parmesan

Seasonings (As desired)

Paprika

Sea salt

Equipment (for piping):

1 small Ziploc (or similar brand) bag

Directions:

Peel, then slice in half (or as pictured, cut vertically) each hard-boiled egg.
Scoop out the cooked yellow yolk from each egg and place them in a medium-size bowl.
Set aside the cooked egg whites in a large plate or Deviled eggs plate, if you have one.
Combine yolk, mayonnaise, mustards, lemon juice, and seasonings and blend together with a fork or hand mixer, if preferred.
Scoop the content into a small Ziploc bag, seal and cut a snippet at the corner end of the bag. NOTE: You can use a piping bag, as well.
Squeeze content slowly into each egg white Top them with some of the suggested garnish mentioned above.
Season with paprika, sea salt and Parmesan, as desired.
Refrigerate for approximately one hour before serving

Enjoy!--gcc