Be the superstar of your next potluck by kicking your deviled balls! A touch of horseradish spices it up, a sprig of dill cools it down! Make them for Passover, Easter, or any spring gathering.
BE PICTURED IN; CHARACTERIZED IN:
Deviled eggs make so much sense for serving as an appetizer at a Passover gathering. Finally, the egg is a symbolic Passover meal with its own place on the Seder plate.
To give the classic deviled eggs a Passover makeover, I give them a dash of horseradish—an ingredient that represents the bitterness of slavery in Egypt and a traditional staple of the Seder plate. Chopped shallots aren’t particularly symbolic of anything, but they add loads of flavor and a little bit of crunch to the creamy filling!
When my family had Seder dinners growing up, we wouldn’t serve appetizers until we read that Haggadah. As children, we grew restless at the table as we agonized over the story of the escape of slaves from Egypt. If those devil eggs had been passed around first, I would have been a happy kid!
Look for kosher mayonnaise
There’s just one caveat to making deviled eggs for Passover: if your family follows the strict rules of the kosher law, you’ll need to find kosher Passover mayonnaise (Gefen makes one) or make your mayo from scratch.
Mayo isn’t difficult to make (here’s a recipe from my blog Lefty Spoon). To make homemade mayonnaise acceptable for Passover, omit the Dijon mustard or use imitation mustard like Haddar.
Easy peel hard boiled eggs
To hard boil the eggs and ensure you can easily remove the shell, you can either steam them on the stovetop or in a pressure cooker. (You can also cook your eggs using the traditional cooking method, but the results aren’t always easy to peel.)
You can do this a few days in advance and even shell the eggs a few days in advance. Simply store shelled eggs in the fridge covered with cold water, replacing the water every day to keep the eggs nice and fresh.
How far can you make devil eggs?
You can also assemble the devil eggs up to a day in advance. Just keep them covered in the fridge, either loosely covered with plastic wrap (not too tight or you’ll crush them), or stored in one of those handy devil egg storage containers.
Wait until the last minute to garnish the eggs with paprika and dill. They’re prettier when the side dishes are added just before serving.
Looking for more Deviled Egg recipes?
- Buffalo Blue Cheese Deviled Eggs
- Deviled Eggs with Sour Cream and Bacon
- Eggs with guacamole devil
- Eggs with Kimchi Devil
- Deviled Egg Salad
Boiled eggs with horseradish and dill
ingredients
-
1 dozen large eggs
-
1/3 cup mayonnaise (certified kosher for Passover, if needed)
-
2 teaspoons prepared white horseradish
-
1 tablespoon chopped shallots
-
1/4 teaspoon sea salt
- For garnish:
-
1/2 teaspoon sweet paprika
-
2 sprigs of dill, stems removed
method
-
Hard boil eggs:
To hard boil the eggs and ensure you can easily remove the shell, you can either steam them on the stovetop or in a pressure cooker. (You can also cook your eggs using the traditional cooking method, but the results aren’t always easy to peel.)
-
Prepare the eggs:
peel eggs. Using a sharp knife, cut each egg in half lengthways. Carefully remove the yolk and place in a small mixing bowl. Arrange the egg white halves on a serving plate.
-
Make the stuffed egg filling:
Mash the yolks with a fork and add the mayonnaise, horseradish, shallots and salt. Add more mayonnaise as needed to achieve desired creamy consistency. Taste for seasoning, add more salt if needed.
-
Scoop or spoon the mixture into the egg white halves:
Fill the egg yolk mixture into the egg white halves with a spoon or pipe the mixture through a piping bag with a star nozzle.
-
Garnish and serve:
Sprinkle the deviled eggs with paprika and sprinkle each with a small piece of dill.
