For the first time since having children, Paul and I were alone for Easter. I actually could not bear the thought so I decided to invite friends over for Sunday Easter brunch.
I asked Jana, a Czech friend of mine, to bring something typically Czech. She arrived with her three sons and lots of apologies for bringing a basket of eggs and chocolates. I was thrilled!
The eggs were beautifully decorated in a typically Czech fashion where onion peels, various textured leaves and gauze were used to create egg artwork. Jana has promised me a lesson on egg decorating in the next few weeks. Will let you know how that works out.
Needless to say, we could not eat the eggs since they were so beautiful but I also could not throw them out. Recycling came to mind as I peered into my fridge the following day. I decided to create a selection of deviled eggs with ingredients in my fridge. This is what I came up with. I am only sorry that my son Patrick was not around. He is a deviled egg fanatic. My sister Virginia makes him a plate of eggs every year for his birthday. Hopefully these can live up to his birthday treat. Give them a try.
- 6 hard boiled eggs
- 1tsp soya sauce
- 1tsp wasabi paste
- 4tbsp mayonnaise
- 2tbsp chopped fresh coriander
- Maldon salt and ground pepper to taste
- Slice eggs in half, scoop yolks into a bowl and lay whites on a plate, ready to be stuffed.
- Add soya, wasabi, mayonnaise and fresh coriander to the yolks.
- Mix well and season to taste
- Stuff whites with mixture.
- 6 hard boiled eggs
- 4tbsp mayonnaise
- ½tsp dry mustard
- 1tsp turmeric
- ½tsp curry powder
- 3 drops of tobasco sauce
- 1tsp chopped spring onions
- Maldon salt and ground pepper to taste
- Slice eggs in half, scoop yolks into a bowl and lay whites on a plate, ready to be stuffed.
- Add mayonnaise, dry mustard, turmeric, curry powder, tobasco and spring onions.
- Mix well and season to taste
- Stuff whites with mixture.
- 6 hard boiled eggs
- 4tbsp mayonnaise
- 12 slices of biltong
- 1½tbsp Mrs. Balls chutney
- ½tsp curry powder
- ½tsp dry mustard
- 1tsp chopped spring onions
- Maldon salt and ground pepper to taste
- Slice eggs in half, scoop yolks into a bowl and lay whites on a plate, ready to be stuffed.
- Add mayonnaise, dry mustard, curry powder, chutney and spring onions.
- Mix well and season to taste.
- Stuff whites with mixture then add slice of biltong on top.
- (for those of you who do not know Biltong, it is a dried cured meat often served for snacks that date back to the Dutch settlers. It can be compared to jerky but I personally find Biltong to be much tastier.)
Serve to your guests that are back the next day for more food!
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