I know, I know…there are a million deviled eggs recipes to be had; why on earth did I think another was needed. I guess because I’ve never really loved most of those I’ve tried. Especially if one main ingredient is pickle relish. I don’t like it in tuna salad, egg salad or deviled eggs, preferring to come up with a combination of ingredients that I find more appealing and these Deviled Eggs with Lemon Zest, Capers and Chives fit the bill. Perfect timing too; the theme this week for The Food Network is Easter…and we all know that Easter and hard boiled eggs go hand in hand for some reason. That Bunny is BUSY!
I have had a week of a LOT of hard boiled eggs. I decided to play with a new but not yet used pressure cooker and hard boiled eggs were the first thing I tried. And then tried again. And again. I hard boiled so many eggs that I found myself in the middle of a blizzard yesterday without an egg in the house. Thank goodness for neighbors (who were SHOCKED that I had run out of something; I’m usually the go to girl!) and I was still able to bake something which is simply a genetic condition. It snows; I bake. Everyone who is snowed in with me is OK with that; even if in this instance it’s those same neighbors!
While testing my as yet unopened appliance I noticed several posts from other people with their version of the perfect recipe for hard boiled eggs…wow; there are a million! My friend Jane shares her recipe for the perfect egg boiled in water on the stovetop and Alton Brown has a recipe for using your oven and a muffin tin. If you have a pressure cooker and want to try the method I used I’ve included it in the notes for this recipe. I have to tell you after my experience I would urge you to get an electric pressure cooker if you don’t already have one just for the hard boiled egg making alone. I have never had such perfectly cooked, beautiful and easy to peel eggs ever. I mean NEVER EVER!
So boil yourself some eggs and try something new; this recipe has a lot of flavor and is brightened with a touch of lemon. I had so many egg things in the fridge I asked my neighbor Amy over to help me ‘test’ them. She tried one of these eggs and I only wish I had a video or at least an audio of that moment. ‘Wow; these are great; I’ve never had a deviled egg taste like this!’ I do believe I gave her that sideways glance, you know, sort of a ‘what did you expect’ look? There would be no point if it was going to taste like all the others, right?
Want more great Easter dishes? Check out these other recipes with The Food Network’s #SensationalSides!
The Lemon Bowl: Roasted Asparagus and Tangerines with Toasted Almonds
Devour: Have a Hoppin’ Easter with These Remixed Brunch and Dinner Dishes
The Mom 100: Spring Greens Salad with Kohlrabi and Golden Beets
Elephants and the Coconut Trees: Vanilla Pudding with Fruit Jam Topping
Napa Farmhouse 1885: Sauteed Broccolini With Garlic And Chile On Toast
Red or Green: Pasta With Kale, Garlic & Calabrian Chile
Big Girls, Small Kitchen: Fennel & Cherry Tomato Salad with Toasted Pistachios
Healthy Eats: 5 Spring Sides for a Healthier Easter Feast
Taste with the Eyes: Butter Lettuce Cups with Fried Goat Cheese, Green Apple, Meyer Lemon Cream
The Wimpy Vegetarian: Creamy Feta and Asparagus Casserole with Orzo
FN Dish: 5 Side Dishes That Are More Important Than the Easter Ham