As we are going through the first days of March, time is ticking down towards St. Patrick’s Day followed by the long Easter weekend in early April.
This year, if you are celebrating either of the two, what you are going to do for St. Patrick’s Day or the long Easter weekend is likely looking a bit different. Most St. Patrick’s Day parades are cancelled and meeting with family and friends for either of the event might not be an option either, at least not in large numbers.
There is nothing wrong, however, celebrating with a special menu at home. Whether that be only your current household or possibly inviting a small group (keeping within the regulations of your area, off course).
And if there is one food that will rock both events, as it is hugely popular and easy to prepare then it’s devilled eggs.
Devilled eggs (also known as deviled eggs, stuffed eggs, or Russian eggs) are possibly one of the most popular party foods of all time. In fact, these savoury appetizers are going back as far as ancient Rome where hard-boiled seasoned eggs were traditionally served as main course.
Another added benefit serving devilled eggs for St. Patricks Day and/or your Easter brunch, they are coming in an almost unlimited number of variations – and colours.
Thus, just look for green fillings for St. Patrick’s Day and any possible colour variations that will make your Easter brunch buffet even more colourful.
Below, I have listed four of my favourite devilled egg variations that are great for both events.
The ingredients listed below are intended to yield two portions (three halves per person). You can easily multiple these to match the number of guests you want to serve.
Devilled eggs with green pea mousse
3 eggs
100 g green peas
40 g Ricotta
a small bunch of parsley
½ teaspoon of Wasabi cream
salt and pepper for seasoning
Hard-boil the eggs (10 minutes) and let cool completely.
In a saucepan over medium heat, cook the peas until soft. Take off the heat, quench under cold water then set aside to let cool for a couple of minutes.
Add the peas in a blender and blitz together until obtaining a smooth puree. Add ricotta and season with salt and pepper, then stir in the Wasabi cream.
Peel the hard-boiled eggs and slice in half lengthwise, then carefully remove the egg yolks.
Spoon the pea mousse into the egg whites. Garnish the eggs with the egg yolk grated on top.
Devilled eggs with chervil mousse
This version of devilled eggs is the most perfect served in Spring.
3 eggs
1 bunch of fresh chervil
½ teaspoon mustard
25 ml olive oil
a dash of freshly squeezed lemon juice
a dash of soy sauce
salt and pepper for seasoning
Hard boil the eggs (10 minutes) then set aside to let cool completely.
Wash the chervil and spin dry. Pluck the leaves off, then coarsely chop half of them.
Peel the hard-boiled eggs and slice in half lengthwise. Carefully remove the egg yolks.
In a small bowl, add chopped chervil, egg yolks and mustard and with a fork mush together until smooth. Season with lemon juice, soy sauce and salt.
Carefully spoon the puree into the egg whites. Garnish with some of the remaining chervil leaves and season with salt and pepper again.
Devilled eggs with smoked salmon
Perhaps one of the most classic variations of devilled eggs, and always hugely popular this is my version of devilled eggs with smoked salmon.
3 eggs
30 g smoked salmon
1 teaspoon mayonnaise
½ teaspoon mustard
½ teaspoon fresh dill
salt for seasoning
Hard boil the eggs (10 minutes) then set aside to let cool completely.
Peel the hard-boiled eggs and slice in half lengthwise. Carefully remove the egg yolks.
In a small bowl, mash the egg yolks with a fork until smooth.
Reduce the smoked salmon in little pieces, then add to the egg yolks together with the mayonnaise, mustard, and fresh dill. Season with salt.
Carefully spoon the egg yolk-salmon mix into the egg whites. Garnish with another drizzle of dill.
Bloody Mary devilled eggs
For an extra splash of colour, this is the perfect devilled eggs recipe.
2 eggs
1 tablespoon mayonnaise
1 tablespoon tomato puree (or Passata)
1 teaspoon fresh horseradish
½ teaspoon ground paprika spice (plus 1 tablespoon for garnishing)
a handful of small celery leaves
salt for seasoning
Hard boil the eggs (10 minutes) then set aside to let cool completely.
Peel the hard-boiled eggs and slice in half lengthwise. Carefully remove the egg yolks.
In a small bowl, mash the egg yolks with a fork until smooth. Mix in mayonnaise, tomato puree, horseradish and paprika. Season with salt.
Place some paprika on a small plate. Dip the egg whites with the cut sides into the paprika. Carefully spoon in the egg yolk mixture. Garnish with some fresh celery leaves.
Do you have a favourite devilled eggs recipe?
Carrots and Tigers 