Words ‘devilled’ and ‘Easter’ should not be mentioned in the same sentence, but these deviled eggs are the ideal treat for an Easter Sunday family union.
8 large eggs
4 tablespoons mayonnaise
2 teaspoons of mustard
1/8 teaspoon ground black pepper
Few finely diced green olives
2 tablespoons minced leeks, plus extra for garnish
1. Place eggs in a single layer in a pot. Add enough water to cover the eggs. Cover and bring to a boil. Once the water is boiling, shut off the heat and let the eggs sit in the water for fifteen minutes. Then drain and cover with cold tap water.
2. Once the eggs have cooled, remove the shell.
3. Slice each egg in half lengthwise. Use a spoon to scoop out the hardened yolk.
4. Place the yolks, mayonnaise, mustard and pepper in a small bowl and mash well with a fork. For an extra smooth consistency, use a hand mixer or food processor for this job.
5. Fold the capers and chives into the yolk mixture.
6. Divide the filling evenly among the halved egg whites. Don’t worry if one or two egg whites break apart. Simply discard them. The remaining eggs will not suffer from a bit of extra stuffing.
7. Garnish with leeks.
Adapted from The Jersey Journal