Eggs and Easter have been linked for centuries.
I remember carefully balancing the hard boiled egg on the thin wire hoop and dipping it into the tea cup filled with dye. Do I leave it in for a dark color, or do I want a dainty and pale egg? Can I balance the egg and only dip in half so I can make a two-toned design? Those Easter Saturday evenings around the white porcelain kitchen table were lots of fun. I never quite figured out -- as a four, five or six year old -- how it was that the Easter Bunny's eggs looked remarkable like the ones we had dyed.
In the sixteenth century the English court forbade the eating of eggs during Lent. This led to the custom of giving eggs on Easter Sunday. It is said that pyramids of eggs--gilded or painted with beautiful designs--were carried into the King's cabinet and the prince gave them out as gifts to his courtiers. Or so Alexis Soyer wrote in 1853.
The problem has always been what to do with the decorated eggs and Deviled Eggs are often the easiest solution. People do love them. Take them to a potluck and it's magic! They practically disappear before your eyes.
This version updates the classic recipe with a bit of hidden, heart-healthy, finely grated carrot. The result: sunny yellow filling with half the cholesterol of a traditional version. All the flavor and a bit of added texture for interest. Best make extra for the family, because I guarantee you won't have any leftover to tote home.
Super Deviled Eggs
Quantity for 4 eggs ( 8 halves) Can easily be doubled or tripled.
4 hard-cooked eggs, peeled and sliced in half
2 tablespoons mayonnaise (more or less to taste)
1 teaspoon mustard (more or less to taste)
1/8 teaspoon dill weed
a couple grinds fresh black pepper
Peel and grate the carrot on the finest side of a box grater. The strands should look like thread. Put the carrot into a double layer of paper toweling. Wring out to remove excess moisture. You will have about 1/3 cup of dry carrot strands. Remove the yolks from the egg whites and DISCARD half of them. Put the remaining yolks in a shallow bowl and mash with a fork. Add the mayonnaise, mustard, and seasonings. Stir in the carrot strands and spoon into the egg whites. Cover lightly and keep refrigerated until serving.