Easter Deviled Eggs
Celebrate Easter with these cross and crown of thorn decorated deviled eggs that came to me in a dream.
Servings: 12 servings
Ingredients
- 6 eggs
- ΒΌ cup mayonnaise
- 1-2 tablespoons yellow prepared mustard
- salt and pepper to taste
- pickled red onions
- amaranth microgreens (or other microgreens)
Instructions
- Hard boil the eggs using your preferred method. Here's mine: put 1 cup of water in the bottom of the Instant Pot insert. Put the trivet in the bottom. Place the eggs on top of the trivet and put the lid on. Set to sealing. Press Manual and set the timer for 5 minutes. Once the timer goes off, set your stove or phone timer for 5 minutes. After that time has elapsed, carefully release the pressure using the lid valve. Use tongs to remove the hot eggs to an ice water bath. Let rest submerged for 5 minutes. Remove from water, dry off, and peel.
- Slice the eggs in half lengthwise. Use a spoon to scoop out the yolk and place in a mixing bowl. Repeat for all 12 halves. For clean cuts, wipe the yolk off the blade before each cut.
- Mix together the yolks, mayo, and mustard. Salt and pepper to taste.
- Use a spoon to put the yolk mixture back in each egg half. Smooth it out well so you have a flat egg surface to work with. You'll probably have a little leftover yolk mixture here.
- Use a knife as needed to cut the pickled onions into the length needed and make crosses on top of each egg. Lightly press the cross into the yolk mixture with your finger to secure it.
- Sprinkle the top part of the cross with amaranth microgreens in whatever amount you want, but use my photos for reference.
- Serve immediately. These can keep in a tightly sealed plastic container in the fridge for a few days but the onions may discolor slightly due to oxidization.