Easter Dinner - Deviled Eggs

You may be thinking of planning your Easter dinner or brunch menu since it is getting very close to Easter.  Easter is on March 31st this year. So, we don't really have  a whole lot of time. It will be here before we know it.

One item that it a staple at our Easter dinner is a batch or two of deviled eggs. My older sister used to make them after my mom couldn't any more. Since my sister's stroke, I have taken on the job of doing the deviled eggs. I made them last for New Years Day. Well,  I when my sister if the were OK, she said "You did a very good job.".

 So, I am going to make them again for Easter 2013.  We do the traditional southern style eggs.
We don't really have a recipe with measurements. We basically eyeball it and they turn out great.
We use Miracle Whip, boiled eggs (obviously - lol), sweet relish and sprinkle the top with paprika. It's pretty simple.

Since I never used to make the eggs, I never had a deviled egg plate. I just ordered this one from Crate and Barrel:

Source: crateandbarrel.com via Erika on Pinterest

One of my co-workers makes her deviled eggs with black and green olives. Another friend of ours makes theirs with real bacon bits.

I have a confession - I only eat my mom, my sister and my deviled eggs. I am not sure why.
I think it may be because once I saw someone who made them and they were soupy. You know - extra watery. Gross. Anyhow, ever since then (many, many years ago) I won't eat anyone else's eggs.

Since I don't really have measurements for our recipe, I will share some I found on the Internet - these both have some variations.  Do you all have any variations on your recipe? I'd love to hear them.

Chicken Deviled Eggs from Yummy Ship.

Source: yummyship.com via Jennifer on Pinterest

Ingredients

hard-cooked eggs6	cooked chicken1/2 cup, minced (measure before mincing)
mayonnaise1/4	minced sweet onion2 Tablespoon
sweet pickle relish1 Tablespoon	minced parsley1 Tablespoon
small capers2 teaspoons, drained and finely chopped	Dijon mustard1 teaspoon
dry mustard powder1/2 teaspoon	salt1/4 teaspoon

Steps

1. Cut hard-cooked eggs lengthwise in half. Place yolks in a bowl and mash with a fork until crumbled. Add minced chicken, mayonnaise, sweet onion, sweet pickle relish, parsley, capers, Dijon mustard, mustard powder, salt, and hot pepper salt. Mix until evenly combined.
2. Fill egg whites with mounds of egg yolk mixture, mounding some over the white part as well as the yolk hole so each bite gets some of the filling. Sprinkle deviled eggs lightly with paprika. Decorate with slivers of olives, roasted red peppers, and tomatoes, along with fresh herb sprigs such as chives, baby basil leaves, dill, or parsley, if desired..
3. Cover and refrigerate until ready to serve. Best made a day in advance to let flavors meld.

Sriracha and Wasabi Deviled Eggs

Source: delish.com via Salina on Pinterest

Ingredients
 1 dozen large eggs
2 cup(s) soy sauce
1/2 cup(s) sake
 10 star anise pods
1/2 cup(s) chopped scallions
1/4 cup(s) sugar
1/4 cup(s) coarsely grated peeled fresh ginger
1/4 cup(s) mayonnaise 1 tablespoon(s) mayonnaise, combined with above
1 tablespoon(s) Sriracha
2 1/4 teaspoon(s) wasabi paste
1/4 cup(s) snipped chives
Chinese five-spice powder

Directions

1. In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute. Cover the saucepan, remove from the heat and let stand for 10 minutes.
2. Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallions, sugar, and grated ginger. Add 1 cup of water and bring to a boil. Transfer the mixture to a heatproof bowl and let cool completely.
3. Drain the water from the large saucepan and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Add the eggs to the soy mixture. Cover with plastic wrap and refrigerate the eggs for at least 4 hours.
4. Drain the eggs and rinse lightly to remove any bits of scallion or ginger; pat dry. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Gently pry the egg yolks into a medium bowl and mash with a fork. Stir the mayonnaise, Sriracha, wasabi, and 3 tablespoons of the snipped chives into the mashed yolks. Transfer the mixture to a pastry bag fitted with a star or plain tip. Set the egg whites on a serving platter and pipe in the filling. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and the Chinese five-spice powder and serve.