These were the deviled eggs we made and served on Easter after Charlotte’s hunt. A favorite of my dad’s I wanted to keep the recipe simple and classic, but with a little bit of zing and interest, too.
I’ve had deviled eggs at parties and restaurants before where the yolk filling feels overly creamy or velvety, and the texture and taste seem a bit one-note (and I quickly get sick of eating them). I wanted to add a bit of acid (the vinegar) to balance the flavors, and I used some dill pickle juice (right from the jar with the pickles still inside) to give it a bit more complexity. Adding dill pickle juice to potato salads is a favorite technique of mine, and it works just as well here, too.
Charlotte seemed to enjoy the egg hunt, picking up on what was going on pretty quickly. Still a toddler, the eggs weren’t that hard to find, but it was fun to put together and watch her play. Earlier in the weekend, my mom joined us for the egg-dyeing session. We lost one egg in the process (though we were able to save it for today’s recipe) when Charlotte, playing with one of the dyed eggs, called out “up in the sky!” as she tossed it in the air. Thunk, on to her highchair tray. The shell cracked, so we didn’t dye it, and she handled the disappointment without too many tears.
While we didn’t do it this time around, adding a bit of finely diced dill pickle and celery would give a nice little crunchy texture to the eggs. If you have leftover bacon (as if that’s ever a thing), a bit of chopped bacon sprinkled on top would work well, too. I didn’t overfill the eggs and had more filling leftover than I had egg halves to fill. I saved the leftovers in the fridge, added a bit more texture with the celery and pickles the next day, and turned it into the filling for an egg salad sandwich.