Easter Brunch, Lunch or Dinner Decorative Deviled Egg Platter

Deviled eggs are a traditional accompaniment to most Easter brunch, lunch or dinners. Deviled eggs may be prepared many ways; there are so many recipes from which to choose. Although some of the recipes I have read sound interesting and are most likely very tasty, I choose to stay with the traditional deviled egg recipe handed down through our family.

My mother would see recipes in magazines and try new ideas frequently. We enjoyed every success and even the dishes that did not reflect the concept presented in the magazine. The dishes were always tasty, even if they did not always look exactly as my mother imagined. Later, we, my mother, sister and I would work together to create new dishes.

I have used a technique that my mother tried to cut the eggs that she deviled. They look very decorative just by adding this special cut. Another year, she colored the egg white before she cut the eggs. That was even better. I have carried her ideas even further and used the decorative cut, colored the egg whites and added a molded chic. Then I placed all of the deviled eggs in a nest of shredded lettuce.

Deviled Eggs

Ingredients:

6 hard cooked eggs

1 tsp prepared mustard

Dash of salt

1 tsp pickle juice or relish

1 tablespoon mayonnaise

Liquid food coloring

One pitted black olive

Two shelled sunflower seeds

Iceberg lettuce

Preparation:

Use a paring knife to carefully cut the eggs in half lengthwise, using an up and then down cut through the egg white, working your way around the egg to form a jagged edge. Pop the egg yolk from the egg white into a small bowl. Place the cut egg whites into a drinking glass which you have prepared with two or three drops of food coloring and then enough water to fill the glass half way full. Continue to cut the eggs and place the yolks into the bowl and the egg whites into the glasses of colored water. Cut one egg cross wise using the same technique. This egg, cut crosswise, will be the egg from which the chick is hatching. Allow the egg whites to soak in the colored water while you are preparing the deviled egg filling. Allow the egg whites to soak in the colored water long enough to reach the desired color. This may take 20 to 30 minutes.

Mash the egg yolks with a fork. Add the mustard, salt, pickle juice and mayonnaise to the bowl and mix to blend well. Divide the egg mixture into equal amounts for filling the egg shells. Use one section of the egg mixture to form a chick for the hatching egg. Roll one small ball and one larger ball from the egg mixture to form the chick's body, and then place the head onto the body. Add small circles cut from the black olive for eyes and create a beak from the sunflower seeds. Set the chick aside and fill the egg shells with the remaining deviled egg mixture.

Remove two or three outer leaves from the head of Iceberg lettuce. Remove the thick, white, lower veins from each of the lettuce leaves. Roll the lettuce leaves together and slice across the rolled lettuce with a sharp knife to form lettuce shreds.

Place the shredded lettuce on a plate or platter to form a nest for the deviled eggs. Place the deviled eggs around the edge of the plate or platter and place the egg cut crosswise in the center with the cap of the egg off to the side as if it fell when the chick hatched. Place the egg mixture chick into the center egg.

This decorative, and tasty, dish would be a great accompaniment to any Easter brunch, lunch or dinner. The plate/platter may be prepared ahead, covered, and stored in the refrigerator until ready to place on the table.