Fourth of July is a terrific holiday for the grillers among us. You could make yourself entirely satisfied with only the delicious items that spent time over flame or charcoal, but some of us are going to look around for few side dishes, too.
What’s better than a few deviled eggs?
Hard boiled eggs are great picnic food. They are cooked in the shell and can be transported in their shells. Just peel them, sprinkle salt and send them down the hatch.
You’ll be richly rewarded though if you take a little more time to turn hard boiled eggs into deviled eggs. I seldom ever, maybe never, have seen any languishing on a plate at the end of potlucks or parties where they were served.
With only a few moments more effort, you can fancy up deviled eggs to create a pretty platter and vary the flavors. Here are three variations, but they needn’t be the only ones. I’ve seen deviled eggs enhanced with chicken liver mousse, bacon, feta cheese, caviar and more. Let your imagination run a bit. Sometimes a dab of garnish will change the character of a deviled egg. Add a bit of tapenade, hot pepper paste, or a bit of herb pesto, basil or cilantro — all would do the trick.