April 01, 2015
Posted in: Mediterranean Diet
Eggs are one of the most ubiquitous, and confounding symbols of the Easter season. Certainly there doesn’t seem to be any obvious connections between bunny rabbits, brightly painted eggs and the Christian holiday of Easter, yet there is no doubt that the three are inextricably linked.
Egg painting itself predates the holiday of Easter by thousands of years, with engraved and decorated ostrich eggs have been found in Africa dating back 60,000 years. It’s believed that early Christians in Mesopotamia adopted the practice of staining eggs red in memory of the crucifixion. The church officially embraced the custom in the 1600s and began to use eggs to represent the empty tomb of Jesus, stating eggs resemble rocks which life (a bird, in this case) emerges from.
However deeply their symbolism on Easter runs, one certainty is that eggs in just about any of their forms are a welcome addition to an Easter brunch or luncheon. This is true even for the nefariously named hors d’oeuvres, Deviled Eggs (so named not for any mischief, the term “deviled” was used to refer to just about any spicy or zesty food in the 18th century), in the American South and Midwest the dish is often referred to as “stuffed eggs”, “dressed eggs” or even “angel eggs”- particularly when served at church functions!
Our devilled egg recipe uses a pitted Kalamata garnish to add a salty and smoky flavor that complements the egg and paprika brilliantly. Another preparation we tried substituted half of the mayonnaise with Divina Kalamata spread, which gave the eggs a darker, purplish color, but even more great Kalamata taste. Perhaps the best thing about deviled eggs is how easy they are to make and in enough quantity to make sure everyone at your Easter brunch, or springtime get-together, will be able to try one!
- 1 dozen large eggs
- 1/2 cup mayonnaise
- 1 tsp dijon mustard
- 1 tbsp of chopped chives (garnish)
- 1/4 cup pitted Kalamata
- Place eggs in a medium saucepan and cover with water. Bring to a boil and cook for 5 minutes. Turn off the heat and let the eggs sit in the hot water for 15 minutes. Cool and peel under cold running water.
- Slice the eggs in half carefully, and remove the yolks. Add the yolks to a medium bowl and mash well with a fork.
- Fold the mayo and mustard mixture into the mashed egg yolks until smooth. Taste, then season with salt and pepper as desired.
- Pipe or spoon into the egg white halves, garnish with chopped chives and Kalamatas. Serve cold or at room temperature.