Foodies and foragers: Bring on the eggs for Easter

Easter traditions around the world often feature eggs as symbols of resurrection and renewal. Our backyard chickens are perfectly aligned with Holy Week, as the lengthening of daylight boosts egg production just in time for Easter celebrations. Fresh eggs are a delicious addition to our holiday meals and also serve as reminders of new beginnings.

Deviled eggs will undoubtedly be on many menus this weekend.

This simple dish has graced dining tables for centuries. Food historians trace its name back to 18th-century England. Despite the name’s mischievous implication, the term actually refers to its flavor profile. Deviled foods were traditionally seasoned with bold ingredients like mustard and peppers to elevate humble dishes like eggs and organ meats. 

One delicious way to liven up your deviled eggs is to add wild-caught seafood from your freezer. Shrimp, crab, and smoked salmon are excellent complements and a fantastic way to use your catch. This addition adds a regional flair, elevating the dish and making it a standout at any occasion.

The recipe below does not use mayonnaise or mustard, but it preserves the traditional savoriness of deviled eggs with cayenne and black pepper. This mixture also includes lemon juice, olive oil, and dill, which add a burst of spring freshness to your palate, perfectly complementing the toppings. The suggested garnishes serve as a starting point for inspiration; however, if you prefer not to use seafood, you can simply add bacon and a gherkin or any other topping of your choice.

Alaskan-Caught Deviled Eggs

Ingredients:

12 eggs, hard boiled

1 teaspoon dried dill

½ teaspoon of sea salt

½ teaspoon of black pepper

¼ teaspoon of ground cayenne pepper

2 tablespoons olive oil

2 tablespoons of lemon juice

½ cup sour cream

Garnishment: Suggested Options 

Smoked salmon, capers 

Shrimp (broiled, sauteed, or grilled), red peppers very finely diced, chives finely sliced

Crab, dill, and red peppers very finely diced

Crispy Bacon, gherkin sliced partway through to make a fan

Servings: 24 appetizers 

Preparation:

Gather your garnishment materials and prepare them as needed for topping, such as peeling and cooking shrimp, removing cooked crab flesh from shells, slicing smoked salmon into bite-sized pieces, or preparing bacon. Next, cut or slice any fresh peppers, herbs, or gherkins for garnish. Set aside and chill if necessary while you make the deviled eggs. 

Note: Because the garnish calls for a small, bite-sized quantity of protein on each piece, you’ll only need about 4 ounces for all 24 appetizers. If using shrimp, you will require 24 pieces. If you use bacon, 6 to 7 slices will be enough for 24 finished deviled eggs.

Next, prepare the deviled eggs by slicing the hard-boiled eggs in half and separating the egg yolks into a medium-sized bowl. Set the whites aside to be filled later.

Mix the egg yolks together using a fork to break them apart. Add the seasonings: dill, sea salt, black pepper, and cayenne. Combine all the dry ingredients thoroughly. Then, add the olive oil and lemon juice and incorporate together with the other ingredients. Last but not least, stir in the sour cream until it becomes smooth.

Place the mixture in the egg whites that were set aside. Finally, add the finishing touches. Garnish the deviled eggs with smoked salmon, crab, shrimp, bacon, or another topping of your choice. 

Enjoy!

Brenda Josephson is a Haines resident. She holds degrees in Culinary Arts and Food Business Leadership from the Culinary Institute of America, Hyde Park, New York. She enjoys spending time fishing, foraging, and savoring Alaska’s abundance of natural and wild foods with her family.

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