Bitter Herb Deviled Eggs

6 hard-boiled eggs
1/4 cup minced watercress
3 1/2 tablespoons mayonnaise
1/2 teaspoon dry mustard
1 tablespoon grated horseradish
1/4-1/2 teaspoon hot paprika
sea salt
freshly ground black pepper

Use a mini prep, food processor or blender to thoroughly mix together the yolks, mayonnaise, onion, spices, and peppers until fairly smooth. Spoon an equal amount into each of the egg halves. Garnish with additional paprika, if desired.

Notes: Recipe can easily be doubled or tripled. Can be made up to 24 hours ahead and refrigerated in an air-tight container.

My thoughts:

Easter and Passover overlap again this year so I thought I’d make some Passover-inspired deviled eggs. Last year when they overlapped, I made “Everything Bagel” inspired deviled eggs that were a big hit. This year I went for more of a Passover-tie in with bitter herbs. Maror, bitter herbs, are one of the foods on the Passover seder plate. The bitterness of the herbs is to represent the bitterness and harshness Israelites felt when they were slaves in Egypt. A few different things can be used as maror, including horseradish for maror, bitter greens like lettuce, watercress or endive for the second bitter herb, hazeret. It’s a serious tradition for a serious holiday but the food that comes after is meant to be enjoyed! In that spirit, I thought I’d combine our two favorite bitter herbs to make a deviled egg that works for both holidays in our mixed household.

The results are excellent. A bit robust flavored thanks to the fresh horseradish and peppery watercress but it is tempered by the creamy mayo and egg yolks. A real crowd-pleaser.

 photo coconut-sig_zpsb2fb208a.jpg

Comments are closed.