These adorable versions of the classic appetizer will appeal to kids and adults alike. In fun colors for spring, the hand-cracking-marbling is a technique that David says is very easy to replicate. You can even whip the deviled egg filling to look like a baby chick hatching out the top.
Deviled Easter Eggs by Chef David Vandenabeele
- 1 dozen (12) hard boiled eggs
- 1/4 cup mayonnaise
- 1 Tbs yellow mustard
- 2 Tbs relish
- Salt and pepper to taste
- Food coloring (for the water)
Steam the eggs in boiling water for 5 minutes. Gently roll them on a hard surface so that little cracks appear in the shell.
Boil them in water with color in it for another 5 minutes. Cool the eggs in an ice water bath then peel the shells off.
Cut the tops of the eggs (keep as lids). Remove the egg yolks from the center. Chop the yolk finely and add all the other ingredients, season to taste. Puree to make smooth, if desired.
Spoon into a piping bag, and pipe the filling back into the egg bottom, with a little flourish to make the chick’s head.
Cover with the egg lid – tilted back like the chick is coming out of the egg. Eyes are two black sesame seeds and a small piece of carrot makes a nose.