15 Simple Easter Recipes That Need Only a Handful of Ingredients

Trio of devily eggs

Simple-Easter-Recipes-that-Need-Only-a-Handful-of-IngredientsCourtesy Christopher MorganHere’s another option for a trio of deviled eggs that creates a showpiece. “This year, you can break with tradition and create a platter that changes up the fillings to offer a trio of deviled eggs,” says Jorj Morgan, author of Sunday Best Dishes. “Place all three varieties of devily goodness onto a platter, and garnish with crumbles of crisp, pan-fried prosciutto.”

Ham and Egg Devily Eggs

4 ounces smoked ham
6 hard-boiled eggs, peeled and halved, separate yolks from whites
1/2 cup homemade or prepared mayonnaise
1 teaspoon pickle relish
1 teaspoon onion, minced
1 teaspoon chopped fresh cilantro
1/2 teaspoon kosher salt
1/4 teaspoon coarse black pepper

Pulse ham and egg yolks in food processor. Add mayonnaise, pickle relish, minced onion, and fresh cilantro. Season with salt and pepper. Pulse until filling is the consistency of thick paste.

Which Came First? The Chicken or the Filling?

4 ounces roasted chicken
6 hard-boiled eggs, peeled and halved, separate yolks from whites
1/2 cup homemade or prepared mayonnaise
1 teaspoon red onion, minced
1 teaspoon chopped fresh basil
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon coarse black pepper

Pulse chicken and egg yolks in food processor. Add the mayonnaise, minced onion, basil, and mustard. Season with salt and pepper. Pulse until the filling is the consistency of thick paste.

Naked Egg Filling
6 hard-boiled eggs, peeled and halved, separate yolks from whites
1/2 cup homemade or prepared mayonnaise
1 teaspoon chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon coarse black pepper

Pulse egg yolks, mayonnaise, and dill in food processor. Season with salt and pepper. Pulse until the filling is the consistency of thick paste.

Spoon each filling into a sandwich-size plastic bag. Squeeze the filling to get all the air out. Cut the corner from the bag, and pipe the filling into the egg whites.

Leave a Reply

Your email address will not be published. Required fields are marked *