Easter is a lovely splash of color to wash away the dreary months of Winter. Although, it's been pretty darn sunny of late, with a few more odd cold and rainy days thrown in. But over all a nice time of year.
SO this year, as we just moved to Hamburg, Germany, I had to figure out how easter eggs are done here. Germans love Easter. It's one of their top Holidays. They have Easter Festivals, Egg hunts, and they even have (in Northern Germany) the bonfires. A tradition coming from Pagan days, where they build huge bonfires to chase away the winter, and encourage spring.
I notice that the Germans hang eggs from branches... oh and they love their bunnies. In fact, easter decorations are still out, and it's a week past. Well, here below is my Easter "attempt".
I found a pack of Die. Grabbed some eggs. Set up shop, and the boys dipped in.
SO, the results, above.(top of page), the amazing eggs. It recommended rubbing oil or butter on them to get the shine! So I did.
I realized when I put the stuffing in the baskets, it's not the fake paper we get in the states, but REAL hay!! Smelly too! There are so many wonderful chocolate shops here, the kids have been eating like royalty!
What to do with those easter eggs??? Well, make some deviled eggs! Why not!!
Anther trick, is to use week-old eggs instead of fresh ones. The eggshells just fall away.
After decapitating them, push the egg yolks through a sieve. You don't have to do this, you can just mash, or use a mixer... but this really creams them up nice.
So now, the secret ingredient (not so secret anymore), add butter, just a tad. Helps it round and smooth over the more acidic ingredients, and renders the filling creamy without overdoing it.
I then added, mayo, dijon, and hot pepper. Chives is the bit of garnish.
So, it doesn't look that glam with my iPhone photos. But I have to say, they tasted amazing. I can't wait to try it out on eggs that aren't stained with easter colors. And maybe I won't use that plastic icing bag, because I don't like the way it looks. But in the end, pretty well used easter eggs that usually get tossed! Half the eggs, I garnished with smoked salmon, creme fraiche and a caper.