Irresistible Deviled Egg Recipes

Spring is synonymous with eggs, both Passover and Easter use them as a symbol of life and rebirth. On our Passover table we always have a charred egg on the seder plate, symbolizing springtime and renewal and we offer a hard boiled egg with salt water as an appetizer. I thought this year I would make classic, herby deviled eggs using another Passover staple, parsley. The bitter herb is also featured on the seder plate so I combined them both for a tasty treat. Whether you have leftover eggs from Easter egg decorating, or you’re making them for Passover, here’s a classic recipe you’ll want to try!

Herbed Deviled Eggs
1 dozen hard boiled eggs (I cook mine in the @instantpotofficial for 6 minutes)
1/3 cup mayo
2 tbsp Dijon mustard
1 tbsp diced red onion
1 garlic clove, chopped
1 tbsp chopped parsley
1 tsp salt

Place the hard boiled yolks, and the rest of the ingredients, into a food processor and blend till smooth. Place mixture into a ziplock bag, snip off a corner and pipe into egg whites. Top with micro greens, dill, parsley (or if you’re not celebrating Passover, bacon crumbles!).

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