The Perfect Easter Nibble: Deviled Eggs from "Platters and Boards"

Seira Wilson on March 23, 2018
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04_Deviled_Egg_Platter_01.jpgShelly Westerhausen's Platters and Boards cookbook is filled with beautiful, creative trays and boards laden with goodies for sharing with groups large and small.  Her ideas and recipes--for themed occasions, seasonal spreads, or anytime you want a break from traditional cheese and crackers--are an easy-to-follow road map for putting out an impressive spread without assembling 100 crostini bites before guests arrive. 

With Easter coming up fast, we asked Westerhausen what platter or board she would suggest, and that turned out to be The Deviled Egg Platter. Perfect! There are three different varieties of eggs here, plus additional garnishes, and as you can see the finished result looks amazing.

Below, Westerhausen shares her thoughts on serving this platter for Easter, along with the recipes and how-to from Platters and Boards so you can create one for your holiday celebration, or anytime--deviled eggs are always the first to go!

*Platters and Boards: Beautiful, Casual Spreads for Every Occasion is an editors' pick for the Best Cookbooks of March.


Page171option_v1.jpgNothing feels more quintessential Easter than deviled eggs.  Growing up, my mother would round up all of our hand dyed hardboiled eggs after the morning backyard egg hunt and they’d appear again, hours later, for Sunday brunch in the form of deviled eggs. I always remember being amazed, as the delicious transition only took a few hours to happen. Now that I am an adult, I still make the traditional version but also love getting creative with the filling and toppings.

What is so great about making this platter for a crowd is that it's versatile and looks like you came up with all sorts of inventive flavor combinations when really you only whipped up two fillings and prepped a variety of toppings. This allows the picky eaters to stick to the mayonnaise and mustard classic and the adventurous eaters to dive into a crème fraîche filled egg that can be topped with pickled vegetables, fresh herbs, or crumbled cheese. I recommend topping a few eggs with garnish when you set the platter out so guests know how the platter is intended to be used. --Shelly Westerhausen


Deviled Egg Platter

This platter features three versions of deviled eggs. The eggs are surrounded by garnish options for even more variations for your guests to experiment with.

STRATEGY: Start on the Beet-Pickled Deviled Eggs at least a day before your party, as they need to sit in the pickle juice for at least 12 hours. Note that the longer they are in the beet juice, the deeper pink their rims will be but the tougher the egg white gets. (Some people love this tough texture, but I personally am not a fan. The right amount for my taste is 14 to 16 hours of pickling.) Consider topping a few eggs with garnish to inspire your guests and so they know how the platter is intended to be used.


DRINK PAIRING: Serve with some¬thing that won’t overpower the eggs. My suggestion is a gin sour (which consists of only gin, lemon juice, and simple syrup) or a simple martini.


WYATT’S MEATY SUGGESTION: If looking to add meat to your platter, top deviled eggs with smoked salmon, a cured delicacy known for pairing well with eggs.


04_Deviled_Egg_Platter_v1.jpgSERVES 8
8 Basic Deviled Eggs (recipe follows)
8 Crème Fraîche Deviled Eggs (recipe follows)
8 Beet-Pickled Deviled Eggs (recipe follows)
2 small pickled beets, cut into matchsticks
2 Tbsp chopped fresh chives
2 Tbsp chopped fresh parsley
2 small radishes, cut into matchsticks (quick-pickle them in leftover beet juice from the beet pickles for an
extra-tangy topping!)
2 Tbsp crumbled blue cheese
2 Tbsp chopped fresh dill
1/4 cup [60 g] pickled jalapeños
2 to 3 Tbsp hot sauce
2 Tbsp chopped pitted black olives
1/4 cup [40 g] quartered cherry tomatoes
2 Tbsp white or black sesame seeds
2 Tbsp capers

Spread out the deviled eggs evenly around board. Place the remaining ingredients in individual pinch dishes with serving spoons and forks, and place either on the deviled egg platter (if there is room) or on a platter right next to the deviled eggs. Serve right away.


Basic Deviled Eggs
MAKES 8 DEVILED EGGS

4 eggs
1/4 cup [60 g] mayonnaise
1 tsp yellow mustard
1 tsp sweet relish
Dash of fine sea salt
Dash of freshly ground black pepper
Paprika, for sprinkling

Place the eggs in a single layer in a saucepan and add enough water to cover by at least 1 1/2 in [4 cm]. Heat on high until boiling. Let boil 1 minute, remove from the heat, cover, and let sit for 12 minutes. Drain and run the eggs under cold water for 1 minute. Crack the shells and carefully peel the eggs (I usually do this under cold running water for best results).


Slice the eggs in half lengthwise. Scoop out the egg yolks and put them in a small bowl. Set aside the egg whites. Add the mayonnaise, mustard, and relish to the bowl with the egg yolks and use a fork to mash them together until combined. Season with salt and pepper. Divide the filling evenly between the egg whites using either a small spoon or piping bag. Sprinkle with paprika. Serve immediately.


Crème Fraîche Deviled Eggs
MAKES 8 DEVILED EGGS

4 eggs
1/4 cup [60 g] crème fraîche
2 Tbsp mayonnaise
1 tsp Dijon mustard
1 tsp white wine vinegar
Dash of fine sea salt
Dash of freshly ground black pepper


Place the eggs in a single layer in a saucepan and add enough water to cover by at least 1 1/2 in [4 cm]. Heat on high until boiling. Let boil 1 minute, remove from the heat, cover, and let sit for 12 minutes. Drain and run the eggs under cold water for 1 minute. Crack the shells and carefully peel the eggs (I usually do this under cold running water for best results).


Slice the eggs in half lengthwise. Scoop out the egg yolks and put them in a small bowl. Set aside the egg whites. Add the crème fraîche, mayonnaise, mustard, and vinegar to the bowl with the egg yolks and use a fork to mash them together until combined. Season with salt and pepper. Divide the filling evenly between the egg whites using either a small spoon or piping bag. Serve immediately.


Page171option_01.jpgBeet-Pickled Deviled Eggs
MAKES 8 DEVILED EGGS
4 eggs
One 16-oz [455-g] jar of pickled beets
1/2 cup [120 ml] white wine vinegar
2 Tbsp lightly packed brown sugar
1 Tbsp pink peppercorns + freshly ground pink peppercorns
1 tsp fine sea salt + more for seasoning
1/4 cup [60 g] mayonnaise
1 tsp yellow mustard
1 tsp sweet relish


Place the eggs in a single layer in a saucepan and add enough water to cover by at least 1 1/2 in [4 cm]. Heat on high until boiling. Let boil 1 minute, remove from the heat, cover, and let sit for 12 minutes. Drain and run the eggs under cold water for 1 minute. Crack the shells and carefully peel the eggs (I usually do this under cold running water for best results).


Place the eggs in a large Mason jar. Pour the pickled beets and their juices, the vinegar, brown sugar, peppercorns, and salt over the eggs. Cover and gently shake to make sure everything is mixed together. Refrigerate for 14 to 16 hours (longer if you want a deeper pink rim, but the egg whites will be tougher the longer they pickle).


Using a slotted spoon, remove the eggs from the pickle mixture. Slice all the eggs in half lengthwise. Scoop out the egg yolks and put them in a small bowl. Set aside the egg whites. Add the mayonnaise, mustard, and relish to the bowl with the egg yolks and use a fork to mash them together until combined. Season with salt and ground pink pepper. Divide the filling evenly between the egg whites using either a small spoon or piping bag.


Chop two pickled beets into matchsticks pieces and put in a pinch dish on the garnish tray. Serve immediately.


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