I’ve got one more quick bite to share with you in case you’re looking for a last minute idea to round out your Easter menu. Devilled eggs are just one of those things that coincides with Easter. All those colourful Easter eggs need to be put to good use! I decided to dress them up for Easter by slicing off the tops and giving them jagged edges to look like a hatching chick. It’s very easy to do but you do need to be gentle as the egg whites are quite fragile. So don’t try to do anything too fancy! I think it’s such a cute presentation and makes a classic just a little more special. Follow the how-to below with your favourite devilled egg recipe or use my lightened up version below.
I hope you all have a fantastic long weekend! Happy Easter!
How to Make Hatching Devilled Eggs
If needed, cut a small slice off of the bottom of the hard boiled egg so that it will stand up straight. Turn it on it’s side and slice off the top portion of the egg. Using a small spoon, gently loosen and remove the egg yolk from both portions of the egg white. Reserve the egg yolks for the filling. With a sharp knife, carefully cut jagged edges into the top and bottom halves of the egg whites. Don’t make the cuts too deep or it will weaken the structure and the egg whites may not hold together when the filling is added. Once all the egg whites are ready, mash the filling in a medium-sized resealable bag until smooth. Snip of the end of the bag and pipe into the bottom halves of the egg whites, cover with egg white tops. Serve immediately or refrigerate until serving.
Lightened Up Devilled Eggs
- 12 hard boiled eggs, shells removed
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 2-3 tablespoon fresh chives, minced
- 1 teaspoon dried parsley
- 1/2 teaspoon mustard powder
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
Slice eggs in half, remove yolks. Place yolks and remaining ingredients into a medium-sized resealable bag. Seal it up and mash the mixture in your hands until smooth (this part is fun for kids!). Taste and season with additional salt and pepper, if desired. Snip off the end of the bag and pipe the filling into the egg whites. Serve immediately or refrigerate up to one day ahead.
Filling adapted from Food.com
There is one sound that fills my heart with immediate joy the moment I hear it. That is, the pitter patter of my sons little feet. It is the warning bell that cuteness is on it’s way and I had better brace myself to not let it get the better of me. There is something so unbelievably cute about a little toddler that thinks they are the centre of the universe. There is no lack of confidence there. That seems to come when we are older and realize that even though we were told that we are the handsomest, smartest, cutest, most loved little person on the planet, not everyone shares that opinion. But, I am thoroughly enjoying listening to my son’s pitter pattering and thinking it is the cutest sound that anyone has ever heard. Waiting to see that little, big head come around the corner and that excited smile that lights up his face when he spots him Mom. I know that these moments are fleeting so I am trying to treasure and enjoy them while I can.
These are one of my favourite appetizers. They are easy to make ahead, only take five ingredients, and taste absolutely delicious. They are a crowd pleaser with their simple flavours and buttery packaging. I have made these many times and gotten rave reviews. They are perfect for any holiday gathering. Like say, Thanksgiving? :)
To inspire anyone that might be in an appetizer rut, what appetizers do you like to serve at Thanksgiving?
Parmesan Ham Spirals
adapted from Kraft
- 1/2 pkg. puff pastry, thawed (from a 397g pack) (or 1/6 of this recipe)
- egg wash (1 egg yolk + 1 Tbsp. water)
- 1/4 cup grated parmesan cheese
- 1/4 tsp. cayenne
- 170g deli ham (approx. 11 slices)
- Roll pastry out to a 14×10 inch rectangle. Cut in half lengthwise, so that you have two sheets 14×5 inches. Brush egg wash over both halves.
- Sprinkle 3 Tbsp. parmesan and cayenne over one pastry sheet. Layer ham evenly on top, leaving a little bit of a border on all sides.
- Place other pastry sheet, egg side down over top of ham. Seal edges by pressing down with rolling pin. Brush top with egg wash.
- Roll up starting at a long side to form a 14 inch log. Press down to seal seam.
- Cut log into 24 (1/2 inch) pieces. Place cut side down on a parchment lined baking sheet. Brush with more egg wash and sprinkle with remaining 1 Tbsp. cheese.
- Bake at 400ºF (200ºC) for 12 -14 min. until golden brown.
Makes: 24 appetizers
* These are great served warm or at room temperature.
** You can make these ahead and store them in the freezer. Either wrap them up as the log and freeze. Then to serve defrost in the fridge, slice and proceed with the recipe. Or you can slice them, place them on a lined baking sheet until frozen and store them in a plastic bag. This way you can bake them from frozen making sure to egg wash and sprinkle them with parmesan before baking.