By Times Staff
Gloucester Daily Times
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
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
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.
4. Fill a bowl with water. Use 12 drops of food coloring per cup of water for rich colors in the eggs.
5. Allow to sit overnight, and peel the shell the next morning for speckled eggs.
To prepare the Easter Deviled Eggs:
1. Slice the colored, shelled hard boiled eggs in half.
2. Separate yolks from whites using a small spoon or a measuring spoon.
3. Place whites on baking sheet and yolks in a medium sized bowl.
4. To the medium bowl containing the egg yolks, add mustard, sour cream, chives and cheese.
5. Blend until smooth or creamy.
6. Add the butter and blend again until thoroughly combined.
7. Prepare the filling (yolk mixture) by filling a piping bag (or plastic bag with a cut corner) with the yolk mixture.
8. Fill each egg with the mixture with the contents of the piping bag.
9. Sprinkle with bread crumbs.
10. Broil for 3-5 minutes, until the tops of the eggs are just turning golden brown.
11. Top each egg with a piece of fried prosciutto.
Recipe courtesy of Jim Bailey, the Yankee Chef, 2013.