Ahhh, Easter eggs. The only thing wrong with boiling up a million eggs for Easter is that afterwards … you still have 999,990 of them leftover. It’s an excellent excuse to make deviled eggs, though. And as you can see by the photo, the sky’s the limit when it comes to garnishing eggs. Here are a couple of ideas to get you started:
LEE BROS. DEVILED EGGS
Makes 24 halves
12 large hard-boiled eggs, cooled
1/4 cup plus 2 tablespoons mayonnaise
2 teaspoons hot pepper sauce
2 teaspoons Dijon mustard
1/2 teaspoon curry powder
For garnish, as desired: thick-cut bacon bits, thinly sliced scallions, minced tarragon, minced flat-leaf parsley, smoked paprika, freshly ground black pepper
1. Crack and peel each hard-boiled egg. With a sharp knife, cut the eggs in half lengthwise. Scoop out the yolks into a medium bowl and reserve the empty egg-white halves on a large serving platter. When all the eggs have been yolked, transfer platter to refrigerator until they are ready to be filled.
2. Add the mayonnaise, hot pepper sauce, mustard and curry powder to the bowl of yolks, and mix thoroughly with a fork or a whisk until smooth. Fill each egg white half with 1 teaspoon of the yolk mixture, shaping it with the inside of a spoon.
3. To serve, garnish the eggs with bacon, scallions, tarragon, parsley or smoked paprika, or simply shower them with a few grindings of black pepper.
— “The Lee Bros. Southern Cookbook, ” by Matt Lee and Ted Lee (W.W. Norton, 589 pp., $35)