I am a huge fan of Easter. I love that I can celebrate Jesus, Him overcoming the grave, and my salvation. I also love that it is a day that we make time to sit around the table with friends and family to enjoy a meal.
Deviled eggs are super easy to make but for whatever reason I typically only get them on or around Easter. I wanted to put my spin on the classic dish and decided to go with a middle eastern flair. Living in South Georgia, the warm toasty notes of the region’s spice palate are a rare treat. My thought on the matter is that Jesus was from there and the eggs are one of the main dishes I associate with Easter so combine the two and we may have a winner!
I started out by nicely asking John to boil and peel the eggs for me. We had this debate about whether or not to soak the eggs in an ice bath for five minutes to make them peel easier. In the end we decided to test it out for you and determined that peeling the eggs while they are warm helped the shell to come off in larger pieces.
Obligatory statement: John won.
While John was boiling and peeling the eggs. I started caramelizing some onions for later in the recipe. I sautéed 1 TB of butter, ½ chopped onion, and 1 TB of Worcestershire sauce on low/ med heat for about 5 minutes. Stirring occasionally. The Worcestershire sauce is optional but gives the onions a gorgeous rich color and flavor. I ended up not using all of the caramelized onions but it never hurts to have extras for other recipes 🙂
After the eggs were peeled, I cut each in half and removed the yolks by pinching the outside of the egg. Just place the yolks in a separate bowl and the whites in a dish.
Once the yolks were separated, it was time to make the yummy part that goes in the middle. I used 6 yolks, 1/8 cup roasted garlic aioli (or regular mayo with a little garlic in it), ½ tsp dill relish, ½ tsp yellow mustard, ¼ tsp white vinegar, ½ tsp garam masala spice, and 1tsp of caramelized onions. I combined all of this in my kitchen aid with the whisk attachment and beat on high speed until it was smooth.
After the mixture is made, all that was left to do was to fill the egg whites back up with the deliciousness and garnish it with caramelized onion and green onion. I used a melon baller tool, but my Mom uses a cake icing bag and pipes it into the eggs. I am fairly certain the caramelized onion would have clogged the piping tip even though it may have made them look prettier.
The green onion gives it a fresh twist while the caramelized onion deepens the flavor, SO YUMMY! John and I had to have extreme self control not keep eating these after our quality control test! After they are all complete, serve immediately by putting them on a pretty dish or refrigerate until you are ready to serve! Enjoy!
Let me know how they turn out! What are some of your favorite recipes for Easter?
Garam Masala Deviled Eggs
- 6 Large Eggs
- 1/2 Medium Sweet Onion
- 1 Green Onion
- 1 TB Butter
- 1 TB Worcestershire Sauce
- 1/8 Cup Roasted Garlic Aoili or Mayo
- 1/2 tsp Dill Pickle Relish
- 1/2 tsp Yellow Mustard
- 1/4 tsp White Vinegar
- 1/2 tsp Garam Masala Spice
Boil and Peel the 6 eggs.
Chop the onion and green onion.
Caramelize the sweet onions by placing them in a small pan with the butter and Worcestershire sauce on low/medium heat for 4-6 minutes until golden brown. Stirring occasionally. Set Aside.
Combine the yolks, roasted garlic aioli, relish, mustard, vinegar, garam masala, and 1 tsp of the caramelized onion and mix until smooth.
Fill the egg whites with the mixture using a melon baller.
Garnish with the remaining caramelized onions and the green onion.
To serve, set on a pretty plate or refrigerate and eat them later. ENJOY!