Deviled Egg Baskets with Edible Flowers for Easter

The arrival of Easter brings with it eggs and Easter baskets and our Easter Sunday lunch

wouldn’t be complete without some deviled eggs!

 These Deviled Egg Baskets are reminiscent of an Easter basket,

garnished with flowering herbs and edible blossoms,

topped with a chive basket handle!

 These Deviled Egg Baskets also make for a pretty presentation when you want to dress up

your deviled eggs for a spring gathering or celebration~

ideal for a Derby party, garden club lunch, or bridal shower!

I used a wavy knife to make a fancy, crinkle cut for these Easter basket eggs, slicing the eggs in half widthwise.

Use a ceramic egg crate to serve these deviled egg baskets

or make them extra fancy by elevating them in an egg cup!

 If you don’t have an egg crate, you can cut a thin slice from the bottom of each egg

half before filling them, so they sit flat on your serving platter.

Older eggs (1 – 2 weeks) make for easier peeling, but here’s a tip for peeling those hard-boiled eggs that I discovered:

 Lightly crack the shells of your hard-boiled eggs before you shock them in ice water.

Peel as soon as they’re cool enough to handle, about 3 minutes.

The longer the eggs sit in cold water, the harder it is to remove their shells.

This is the method I use for perfect hard-boiled eggs:

Place eggs in a pan large enough to hold them in single layer, adding cold water to cover eggs by 1 inch.

Bring eggs to boil over high heat. When they come to a boil, remove from burner and cover the pan.

Let eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra-large).

Place eggs in an ice water bath after giving them a light crack. When eggs are cool, gently tap egg on your countertop,

rolling the egg until shell is finely crackled all over to loosen shell.

Starting peeling at the large end, holding egg under cold running water to help ease off the shell.

Use your favorite deviled egg recipe and add your filling to the egg whites, stuffing or piping your filling.

To make and garnish the deviled egg baskets, top with some *edible flowers or herb blossoms.

I used some violas along with our herbs that are blooming now~ chives, thyme and rosemary.

I added a sprinkle of spicy microgreens on top or you could top your egg baskets with sprouts to mimic Easter grass.

To use chives for a basket handle, I found the thinner chives worked better for bending as a handle.

I made a little hole in the deviled egg filling with a toothpick first,

to help ease the chive handle in the basket and minimize crimping the chive.

*As with any edible flower, only use those that are pesticide and chemical free. 

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Sharing with:  Metamorphosis Monday