Anyhoo, his twist on traditional deviled eggs is so over the top and amazingly tasty I had to share it! We started out by snagging some great fresh produce like beets, blueberries, radishes, and cucumbers.
The beets were coarsely chopped while the blueberries were kept whole while boiling.
(1 beet per 1 cup of water & 1 pint of blueberries per 1 cup of water)
After several minutes (boil to desired color), they were strained and the natural "dye" that was left over was placed in bowls to cool.
Soak your boiled eggs AFTER you remove the shells until you have the desired color. The longer they soak of course the brighter the hues. Now your ready to make the filling!
Holy Cheesy Deviled Eggs
3/4 Cup Mayo
1 TBS Mustard (stone ground)
1 TBS Gorgonzola Cheese (or blue cheese as substitute)
1 Tsp Sea Salt
* Mix key ingredients and preferably, use a piping bag to distribute the filling. This recipe is good for a dozen eggs
Ingredients for NERDY GARNISHES
Radishes
Olives
Cucumbers
Paprika
Parsley
Olives
Cucumbers
Paprika
Parsley
then turn the radish around halfway and repeat.
The "flowers" were then soaked in 1 1/2 TBS of vinegar & 1 1/2 TBS of Sugar to soften them and bring out their natural colors
Bunny Olives
Cut a slice off the bottom of the olive
Bunny Olives
Cut a slice off the bottom of the olive
Then cut out a v to create the ears
After making a slit in the top of the olive, insert your "ears"
Grass
Lastly, use the cucumbers to create your bed of "grass" by cutting them up finely. Assemble your eggs and garnishes as you wish & sprinkle your smoked paprika, parsley, and gorgonzala cheese crumbles as a finishing touch.
Your easter platter of cheesy holy angel deviled eggs are now ready!