, Gloucester, MA


March 27, 2013

Easter Deviled Eggs

Easter is upon us and in the culinary world that means that it’s time for spiraled ham and, of course, Easter eggs.

Decorating eggs has been a practice originating long before the establishment of Christian traditions. The earliest of decorated eggs, discovered in Africa, date back to some 60,000 years ago, where eggshells were found with ornate carvings.

Speckling, or the coloring of eggs, has been around for centuries. The technique of applying color to eggshells began in Asia where dyes were created from tea leaves, causing eggs to appear brown in color.

In modern day, Christianity associates Easter eggs with the tomb of Jesus Christ. Like the hatching of a bird from an egg, Christians are reminded of the rising of Christ from the grave, which is known around the world as the liturgical celebration, Easter Sunday.

Dying eggs have come along way since the days of using tea leaves. With vibrant hues of yellows, oranges, reds and blues, an egg is merely a canvas awaiting your creativity.

In this video recipe, Jim Bailey, the Yankee Chef, shares his recipe for dying speckled eggs as well as a creative way to enjoy them not only visually, but also as brunch or an appetizer.

This recipe for Easter Deviled Eggs doubles as a beautiful sight, as well as a cheesy, creamy and down-right tasty treat.

Easter Deviled Eggs

Servings: 24

Level of Difficulty: Easy

Time of Preparation:

Dying Eggs - 12 hours

Easter Deviled Eggs - 30 minutes

Cook Time: 6 minutes


12 whole eggs hard boiled

Food coloring

3 teaspoon mustard

4 tablespoons sour cream

1 tablespoon chives, chopped

2 tablespoons butter

1/4 cup cheddar cheese, grated

1/4 cup breadcrumbs

5 to 6 pieces fried prosciutto


To dye the eggs:

1. Hard boil eggs in a medium pot over high heat for about 6 minutes.

2. Allow the eggs to cool.

3. Roll the boiled eggs on a flat surface until you hear the shell crack. Be very gentile as to not over crack the shell.

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