These eggs are all about Easter. They are colorful, delicious and just what the Easter Bunny ordered. They're not your ordinary deviled eggs. While they have all of the goodness we've come to expect they also have beets, cumin, and pomegranate molasses in them. Ethan and Steven would love these. I can't wait to share these with them.
Ingredients for Easter Bunny Deviled Eggs:
7 hard boiled eggs, (Click HERE for our recipe for The Best "Hard Boiled" Eggs)
4 tablespoons mayonnaise
1 tablespoon coarsely chopped cooked beet
3 1/2 teaspoons beet juice
2 1/4 teaspoons cider vinegar
1 teaspoon pomegranate molasses
3/4 teaspoon grainy mustard
1/2 teaspoon yellow mustard
a few dashes of cayenne pepper
salt and pepper to taste
micro greens and pomegranate seeds for garnish
Time-Saving Tip: The hard boiled eggs van be prepared a day in advance. Actually, you can even purchase hard boiled eggs at your local supermarket. Also, the filling for Devilish-Deviled Eggs can be prepared the day before serving and stored in a separate container for the egg whites. If you would like you can even fully assemble the eggs the day before serving.
Let's see what we need.
Now we are ready to start cooking.
Cut each egg in half.
I really like using a mini food processor when making the filling for these eggs. It produces a nice smooth filling. I carefully pop the yoke out of each egg and drop it right into the bowl of the food processor. My Cuisinart Mini Prep is perfect for this. Click HERE for more information on this mini food processor.
Once all of the yokes have been added to the bowl add both types of mustard, the cider vinegar, mayonnaise, pomegranate molasses, cumin, beets, beet juice, and a dash or two of the cayenne pepper.
Process the mixture until smooth. Now taste for seasoning. Add some salt and pepper and another dash of cayenne if you would like your eggs to be more devilish.
Doesn't the filling look awesome? It's like silk. Now it's time to assemble the eggs. Some people get fancy and use pastry bags usually I don't but for Easter; I like the rustic look when using spoons.
Garnish with a micro greens and pomegranate seeds and they are ready! I love the color and think they're perfect for spring. These are so delicious you will find yourself making these often. I enjoy them so much that sometimes I eat them for breakfast.