Appetizer

Easter Eggs Three Ways

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Easter Eggs Three Ways

Felix and I love eggs. Really. We are going to write a book someday called “Felix and Greg Boil an Egg,” you just wait and see! We put them on just about everything, for good reason. They’re beautiful, delicious, simple to prepare, and they symbolize so much promise and good in the world. We are huge fans of deviled eggs, so we’ve added a few tasty twists to them to make Easter eggstra special. (We admit it, bunnies make us punny.)

We’ve added pesto to the mix—who doesn’t love pesto and eggs, right? Next, we combined roasted pepper and Dijon mustard to make a pretty and flavorful little bite. And finally, one of our favorites is curried eggs with a bit of cheese and apricot preserves (just a touch) to give them some sweet spice, perfect for kicking off a holiday feast.

Try one or try them all, and have a joyous time serving these up for guests—Felix and I definitely will. And we wish you all a wonderful day, filled with family and friends.

Easter Eggs Three Ways Recipe
SERVES
4
DIFFICULTY
Easy
PREP TIME
30 min
COOK TIME
8 min
DIET: Vegetarian, GF, Keto (pesto eggs and roasted red pepper eggs)

SERVES: 4
DIFFICULTY: Easy
PREP TIME: 30 min
COOK TIME: 8 min
DIET: Vegetarian, GF, Keto (pesto eggs and roasted red pepper eggs)

Ingredients

Pesto Eggs
4 hard-boiled eggs, halved
2 T mayo
2 T pesto
1 T fresh basil, chopped

Roasted-Pepper and Dijon Eggs
4 hard boiled eggs, halved
½ med roasted red pepper, patted dry, finely chopped
1 T mayo
1 t Dijon
pinch of salt and pepper

Apricot Curry and Cheddar Eggs
4 hard-boiled eggs, halved
1 ½ T mayo
½ T apricot preserves
½ t curry powder
¼ c sharp cheddar, shredded

Instructions

For perfect boiled eggs, use week-old eggs (buy them early, as older eggs are much easier to peel). Cover eggs completely with cold water at least an inch above eggs, adding a teaspoon of baking soda (this makes eggs easier to peel). Bring to a boil, turn off heat, cover and immediately set a timer for 10 minutes. When the time is up, immediately run under cold water. Roll eggs gently on the countertop, starting at the air pocket at the base to work the shells loose, then peel.

Pesto Eggs
Remove yolks and mash them with remaining ingredients, seasoning with pinch of salt and pepper to taste. Fill egg whites and garnish with basil leaves.

Roasted-Pepper and Dijon Eggs
Remove yolks and mash with remaining ingredients. Fill egg whites and garnish with a few bits of roasted pepper.

Apricot Curry and Cheddar Eggs
Remove yolks and mash with remaining ingredients, seasoning to taste with a pinch of salt and pepper. Fill eggs and garnish with a pinch of curry powder.

Meet the Makers

Felix & Greg

Felix and Greg

FELIX HUCK

Recipe Creator & Food Photographer An artist and shutterbug, Felix finds beauty and inspiration in food and nature. He invents and photographs the recipes you'll find here.

GREG CABEZA

Professional Chef & Food Blogger A food aficionado and lifelong music fan, Greg is an experienced artisan chef. He's also co-recipe creator and food blogger at Felix & Greg.

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