Egg Salad Deviled Eggs for Easter/Passover Feast #SundaySupper

It is Easter again, what an amazing time of the year. My mind goes to lemon and eggs right away. I love lemony desserts and I adore Egg Salad Deviled Eggs but they are something that I rarely make. I am not sure why as my family loves egg salad sandwiches and my goodness what can be easier!! Or is it??

We moved back in September and just recently redid all of our appliances in the kitchen. We purchased an induction cooktop and it has taken some getting used to. Hmmm, how to boil and egg?? Before on my gas stove I would put the eggs in a pot, cover with water, bring to a boil, turn off and then let sit for 10 min.

Remove the eggs from the pot and plunge into a ice bath, when cool, refrigerate until ready to use. Okay I tried that with the induction but was worried as it is instant heat on and instant heat off. So I let them simmer for 1 min. and then shut them off. In the end I got gorgeous medium boiled eggs. Fine for egg salad but not for deviled eggs. Back to the drawing board!!

I thought since the water really does stay hot with gas for so much longer, I needed to keep that heat with the induction. So in the eggs went again, up to a boil and gently cooked for 1 min. then down to just below a simmer for 10 min.

I plunged them in an ice bath until cool and refrigerated. When ready to make the egg salad I cracked the larger end, it should have an air pocket there and then the peeling is easy. I cut the first one in half anxiously and viola the perfect hard boiled egg stared back at me. I was so excited.

I wanted to make simple deviled eggs, ones that kids and adults will all love. So I made an easy egg salad sandwich mixture and put that back into the eggs. They were all gobbled  down, loved them!!

How do you tell if you have over cooked your eggs? They will have a grey hue all around the yolk, very unappealing. So sometimes it is just a simple thing to master but it takes trial and error and that is what the kitchen is all about. Now I know how to boil a medium egg and a hard boil egg on my new induction cooktop. I hope this helps you out if you have a new induction also.

I wish all of you a very Happy Easter/Passover weekend!!

Egg Salad Deviled Eggs for Easter/Passover Feast #SundaySupper

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Egg Salad Deviled Eggs for Easter/Passover Feast #SundaySupper

Egg Salad Deviled Eggs are perfect for Easter as an appetizer or part of your meal.

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Ingredients

• 8 hard boiled eggs
• 1/4 cup finely chopped green onion, white and light greens only
• 1/4 cup finely chopped celery
• 2/3 cup light mayonnaise or to desired consistency
• Salt and pepper to taste
• Paprika

Notes

Slice 6 eggs in half and remove the yolks, chop the yolks and the 2 additional eggs finely.

Add the celery and green onion. Stir in the mayonnaise, salt and pepper. Place the mixture back into the eggs.

Sprinkle with paprika and top with parsley. Refrigerate until ready to serve.

Hopefully you will just a little extra for on top of a cracker!! Indulge!!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 91Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 126mgSodium: 182mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 5g

Breakfast/Brunch

• Colomba Muffins from Manu’s Menu
• Strawberry Lemon and Ginger Scones from The Wimpy Vegetarian
• Spinach Bacon Breakfast Cups from Runner’s Tales

Appetizers:

• Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
• Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
• Egg Salad Deviled Eggs from Noshing With The Nolands

Savory and Sweet Breads:

• Healthier Hot Cross Buns from A Kitchen Hoor’s Adventures
• Whole Wheat Croissants from What Smells so Good?
• Hot Cross Pretzels from Jane’s Adventures in Dinner
• Italian Easter Bread from Curious Cuisiniere
• Greek Easter Bread from Hip Foodie Mom
• Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
• Paska Bread from Seduction in the Kitchen

Sides and Salads:

• Aunt Ruthie Mashed Potatoes from Melanie Makes
• Mixed Greens with Hot Bacon Dressing from Cindy’s Recipes and Writings
• Passover Kugel: Veggie-Style from Take A Bite Out of Boca
• Syrnyk–Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips

Main Dishes:

• Italian Easter Torta from La Bella Vita Cucina

Desserts:

• Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
• Easter Basket Cupcakes from MealDiva
• Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
• Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
• Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
• Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
• Banana Carrot Cake Bread from Peanut Butter and Peppers
• Gluten Free Easter Cupcakes from Gluten Free Crumbley
• Lemon Coconut Bars from Magnolia Days
• Carrot Cake Sandwich Cookies from Pies and Plots
• Carrot Bundt Cake with Cream Cheese Swirl from Alida’s Kitchen
• Passover Chocolate Chip Cookie Bars from Food Lust People Love
• Strawberry Filled Crepes from Try Anything Once Culinary
• Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva

• Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog

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