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Easter Eggs
Photo of decorated Easter eggs by Tibor Fazakas | SXC.
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ABOUT THE AUTHOR

 

KAREN HOCHMAN is Editorial Director of THE NIBBLE.

 

 

April 2007
Updated April 2009

Marketplace / Entertaining Guide

Easter & Spring Dinner Ideas

Quick Tips Page 1: Easter Egg Hors D’Oeuvres

 

Whether you’re planning for Easter or just happy that it’s spring, here are some ideas to celebrate—some of them remarkably easy yet very impressive. While we’ve applied an Easter theme, you don’t have to celebrate Easter to enjoy any of these foods. This is Page 1 of a six-page article. Click on the black links below to visit other pages.

 

Adult “Easter Egg” Hors D’Oeuvres

The kids may enjoy the colored eggs and chocolate eggs galore, but we prefer these grown-up versions. Serve them on an hors d’oeuvres tray or for a first course.

  • Caviar Easter Eggs #1. Take your favorite deviled egg recipe and mix in crunchy red or green tobiko (wasabi-flavored tobiko adds an extra kick); then decorate the tops with salmon caviar. If you want to upgrade to sturgeon caviar, go for it. In fact, you can buy different infused whitefish caviar and have your own colorful easter egg tray. Click here for our review of infused caviars, and see our Caviar Section for more information on different kinds of caviar you can use.
  • Caviar Easter Eggs #2. A popular appetizer served at top restaurants is a small boiled egg in its shell with a caviar garnish. Snip off or crack off the top of a room-temperature egg and spoon on half a teaspoon of sturgeon caviar. (It’s just as impressive with inexpensive salmon caviar.) You don’t need egg cups either: fill any small cup, bowl or dish halfway with kosher salt and stand the egg up in it. Dot the salt with snipped chives.
  • Deviled Egg Cups. In this Deviled Eggsrecipe, the narrow end of the hard-boiled egg is cut off at the top third, and the yolk is scooped out and mixed with the removed 1/3 of the egg white. The bottom 2/3 serves as the base. You’ll also have a bit more egg white to add from leveling off the base of the egg. Use your favorite deviled egg recipe and top with caviar—red, black or a variety of colors. Garnish with chives as shown. Although the eggs in this photo are nested in kosher salt, that’s a bit salty. A nest of dark salad greens lightly dressed in a mustard vinaigrette makes this a lovely first course.
    Photo courtesy of The Little Pearl Caviar, a NIBBLE Top Pick Of The Week.
  • Crab Deviled Easter Eggs. Cut 8 large or jumbo hard-boiled eggs lengthwise. Carefully remove yolks and mash 4 of them with: 3 tablespoons quality mayonnaise, 2 teaspoons fresh lemon juice, 1/4 teaspoon hot pepper sauce, 1/8 teaspoon cayenne pepper, 1 tablespoon minced shallot and 1-1/2 tablespoons snipped fresh tarragon. Season with salt and pepper if desired. Stir in 8 ounces of crabmeat. Fill each egg white with a mound of the mixture and garnish with a tarragon sprig. Set eggs on a mesclun bed. Crumble remaining yolks and sprinkle them on the plate, to decorate, along with snipped tarragon leaves and diced lemon rind.

Continue To Page 2: Easter Egg Salads & Easter Bread

Go To The Article Index Above

 

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