One of my favorite Easter activities is dying eggs. I love bright, beautiful colored eggs displayed in a bowl for all to see. The image evokes such a happy spring feeling (especially needed this year), that it's almost a rite of passage to make the season official.
The thing about all these eggs though, is that once they have completed their aesthetic duty as my centerpiece, it's time to consume mass quantities of hard-boiled eggs.
Fortunately, I am one of those people that loves them as a good protein-filled snack, especially when topped with a large dollop of red hot Sriracha sauce. For those of you who don't share the same sentiment and are sick of egg salad sandwiches, I've got a new twist on the old deviled egg.
Deviled eggs are making a comeback on menus everywhere as part of the vintage meets small-plates trend. I grew up with them in the picnic basket packed for our day trips to the Iowa State Fair when visiting my grandparents. For me, the classic version belongs right in that wicker basket alongside a metal Thermos of lemonade.
Delicious in it's on right, I'm leaving the classic version behind to trade up to a more adult and modern version -- no mayonnaise allowed. Here I'm using chevre goat cheese crumbles and fresh and dried herbs for a creamy, exciting awakening for your palate.
Creamy chevre & herb deviled eggs
* 6 hard boiled eggs
* 1 tablespoon sweet pickle juice
* 2 tablespoons water
* 1 teaspoon Dijon mustard
* 1/3 cup goat cheese crumbles
* 1 tablespoon fresh chives, chopped
* 1 teapsoon dried herbs de Provance
* 1/4 teaspoon paprika
* salt, to taste
* pepper, to taste
1. Peel and clean the eggs so that they are free from any shell pieces. Slice the eggs in half lengthwise. Carefully scoop out the cooked yolks into a mixing bowl. Set aside the whites.
2. Add the pickle juice, water, mustard and goat cheese to the mixing bowl. Beat on medium-high with an electric mixer until smoothly whipped and creamy. Add herbs, paprika and season to taste with salt and pepper. Mix well to incorporate.
3. Scoop a heaping spoonful of the filling into each egg white half. Garnish as desired with finely chopped pickles, paprika, herbs, or pickled pearled onions.
Jessica Roy is a specialty chef and caterer, food writer and chef instructor, and owner of Shiso Kitchen in Somerville, where she teaches classes. Follow her at blogs.lowellsun.com/yourpersonalchef.