With Easter prep in full swing, we’ve been dyeing our eggs and decorating the house for our Sunday guests. For the centerpieces, I’ll use a sprinkling of our new Spring candles: Wild Fern and Peony. Gently scented for the season, I love the way the cream-colored candles in our glass votives look against the classic pastel dyed eggs.
We’ll inevitably have eggs leftover and it’s got me craving Deviled Eggs. After some research, the Deviled Egg has a much richer history than I imagined. Long before they were set out at dinner parties by 1950’s hostesses, they enjoyed popularity all over the world. The Deviled Egg has its origins in Ancient Rome, with the first recipes coming from 13th century Andalusia. Originally they were stuffed with things like raisins and sweet herbs. The term “deviled” comes from the 18th century term that referred to foods that used spices or condiments with a lot of heat. There are different versions of Deviled Eggs all over Europe, Romania, Sweden and Russia. Here is a recipe for one of my favorite versions, Russian Stuffed Eggs:
- 1 Dozen large eggs
- 2 to 6 oz smoked salmon
- 4 to 6 oz of mascarpone cheese or other cream cheese
- 3 tablespoons chopped parsley
- salt, nutmeg and pepper to taste
- *1 tablespoon mayonnaise (optional)
- A sprinkling of paprika
How to make it
- Boil a dozen eggs for 10 minutes and cool completely
- Slice eggs in half (long way) and remove yolks
- Smash yolks and mix in salt, nutmeg, and pepper
- Process the smoked salmon and mix with the eggs yolk
- Mix with the Mascarpone cheese and * Mayonnaise and parsley chopped
- Re fill eggs with yolk mixture and garnish with parsley or olives
- Sprinkle with Paprika.
Enjoy & happy Easter!