Veggie Medley Deviled Eggs

I’m joining The Novel Bakers

for Beatrix Potter (and Easter) Week!

Since bunnies mean veggies and Easter means eggs,

I hunted up a recipe for Veggie Deviled Eggs!

The real-life Benjamin Bunny was a tame rabbit of Beatrix Potter’s whom she sketched constantly, and whose exploits continually amused her:

“He is an abject coward, but believes in bluster, could stare our old dog out of countenance, chase a cat that has turned tail.”

Although Benjamin had died by 1904 when this story was published, Peter Rabbit’s cousin, Benjamin, is a similar self-possessed personality, who makes himself quite at home in Mr. McGregor’s garden.

I found this deviled egg version, perfect for veggie-noshing bunnies or people :) and ideal for a garden party or spring gathering, in the April issue of Food Network Magazine, in their 50 Deviled Eggs section.

This is a delicious variation of deviled eggs with the veggies adding a little crunch and color!

Veggie Medley Deviled Eggs

Boil 1 dozen eggs, peel and cut eggs in half. Mash eggs yolks with 1/4 cup each cream cheese and mayonnaise, and 1 tablespoon of Dijon mustard. (I used a heaping spoonful of Dijon.)

Stir in 2 tablespoons each finely chopped red bell pepper, celery, carrot, scallion (I used chives instead) and parsley. Food Network’s version calls for chopped broccoli also which I didn’t add.

Season with salt and pepper. Spoon into the egg whites; top with cucumber and/ or sliced radish.

Cupcake liners are a festive & tidy way to serve deviled eggs, eliminating the need for extra napkins! I used double liners, one turned inside out, for extra stability and color. If you’re assembling your eggs ahead of time, wait and place them in cupcake liners at the last minute so the moisture from the egg and/or refrigerator doesn’t cause the paper wrapper to wilt.

For perfect hard boiled eggs:

Place eggs in a pan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner and cover pan.

   Let eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large). Cool completely in bowl of ice water.

To peel a hard-boiled egg:

Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands or countetop to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease off the shell. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

For easily peeled eggs, buy and refrigerate your eggs a week to 10 days in advance of cooking. This allows the eggs time to take in air, which helps separate the membranes from the shell.

You can find a printable recipe here.

I’m joining The Novel Bakers

for Beatrix Potter Week. . .

 

Visit Jain and Michael Lee

for more Bunny/Beatrix Potter fun:

 a quiet life

Rattlebridge Farm 

Visit us all week for more Beatrix Potter and Easter Inspiration! You can follow The Novel Bakers on Pinterest, for Beatrix Potter recipes and bunny inspiration here.

Thank you for your visit, also sharing at:

 Metamorphosis Monday