Or how to elegantly & classically use up and/or reuse that great quantity of pre-boiled & colorful easter eggs that we prepare for the orthodox easter festivities, to be cracked in competition with everyone you meet and then gobbled up, over and over and over !
Many of you probably don’t know this but folks who celebrate the Orthodox Easter, hard-boil & color so many eggs and I mean several dozen per household. It’s the tradition. But forcing oneself to eat several boiled eggs per day and over the span of the festivities can be overwhelming.
Whether you eat them whole or slice them up for breakfast or slide them inside a sandwich or a salad, you’re still under the impression of ploughing through large quantities to avoid any waste. Making deviled eggs may make the experience a whole lot more fun and tastier.
Who actually makes deviled eggs anymore ? It seems like a whimsical return to the 50’s and that decade’s elegant parties, where people were appropriately dressed for the gathering, whether inside a home or in a beautiful garden, enjoying a cold buffet with cooked and sliced meats, vegetables to be dipped in sauces and so many other preparations. But the origins of deviled or stuffed eggs goes back to ancient Rome.
So here’s my version, based on 6 eggs, thus 12 egg halves. The principal behind the recipe is quite simple. On one hand you have the egg whites that are slightly salted and then covered in fresh herbs, with the help of a little olive oil brushed onto the cut edges, to hold the finely chopped herbs in place. Then comes the actual stuffing, made up of approximately two-thirds egg yolks and the other one-third is a combination of mayonnaise, old-fashioned mustard, pickle juice and some salt & pepper. And then you can play around with a piping bag to stuff the decorated egg white halves and make them nice to look at.
In other words, a very simple and classical approach or base, that you can later jazz up (or not) with additional flavors, but I prefer the simplest version or added fishy or seafood flavors like shrimp, crab, octopus, tuna, salmon, anchovies or fish roe … smoked fish flakes are nice too.
And that’s it ! Happy Orthodox Easter and egg-cracking & eating contests … :)
