Cooking Corner: Enjoy some deviled eggs during the holy holidays

Passover and Easter overlap this year, as does one main ingredient present in both holy holidays – eggs -- representing spring and new life in Judaism and Christianity.

Due to a bird flu outbreak that started in California and made its way across the country, egg prices spiked significantly and have yet to return to normal. If you’re already shelling out the big bucks for the oval-shaped ovum, whether leftover from your seder plate or from your annual egg hunt, why not eat like royalty and whip up a batch of deviled eggs?

These tasty hors’ d’ouevres are reportedly as old as the holiday tables they grace, tracing their roots to ancient Rome. But it wasn’t until the early 1900s, when supermarkets began selling ready-to-eat products, that the delectable devils became a regular guest at parties and functions.

Feel free to omit or add any ingredients into the mix or even soak your boiled egg whites in beet juice for an added pop of festive color.

Ingredients

• A dozen eggs
• Mayonnaise
• Whole grain mustard
• Pickles
• Curry powder
• Paprika
• Chives
• Salt
• Piping bag or Ziploc

Directions

• Boil eggs for about 10 minutes and place in ice bath.
• For easy peeling, place eggs in a large container with a little water and a lid. Shake container to crack shells which should make for easy shell removal.
• Cut eggs in half, remove yolks and place into a mixing bowl.
• Add 2 tbsp. of mayonnaise and 1 tsp. of whole grain mustard.
• Finely mince about a tbsp. of pickles and add to bowl.
• Add a sprinkling of curry powder and salt to taste.
• Fully incorporate all ingredients in the mixing bowl and fill piping or Ziploc bag with mixture. Cut bag corner to desired size.
• Lay emptied egg whites on a party plate.
• Fill empty egg whites with mixture.
• Dust with paprika and garnish with chopped chives.