Daisy Deviled Eggs: The Perfect Easter Delight
Deviled Eggs are the epitome of Easter. For every Easter gathering I’ve been to there is always a wonderful platter of deviled eggs waiting to be devoured! So this year let’s step it up a notch and serve not only the cutest platter of eggs around but ones that also have a little secret kick in flavor! The Daisy Deviled Eggs with Sriracha are going to be a hit for your Easter Brunch!
Choosing the Right Ingredients
The key to making exceptional deviled eggs lies in the choice of eggs and the boiling process.
Opt for Organic Free Range Brown eggs for their rich, golden yolks, contributing to the beauty and taste of your Daisy Deviled Eggs.
Remember to purchase the eggs a few days prior, as slightly older eggs peel more easily.
Foolproof Boiling Process
To ensure perfectly boiled eggs, start by filling a large pot with 3-4 inches of water and bringing it to a boil.
Gently add the eggs, slightly reduce the heat, and let them boil for precisely 13 minutes.
Immediately transfer the eggs to an ice bath or run them under cold water until they are cool. This foolproof process ensures easy peeling.
Crafting the Perfect Filling
The soul of Daisy Deviled Eggs lies in the flavorful filling.
Smash the yolks and mix them with mayo, yellow mustard, Dijon mustard, finely chopped onion, paprika, salt, and the secret ingredient – Sriracha.
The Sriracha gives just a tiny kick. It’s not very spicy at all but it does give them a nice sweet heat flavor. Also, the finely chopped onion you don’t even know is there but totally enhances the flavor.
Piping and Decorating
Transfer the filling into a piping bag with a star tip for a decorative touch.
Pipe a big dot in the middle of each egg and then create the daisy petals with a pulling motion from the middle out. Any extra filling can be used to enlarge the daisy’s center.
Chive Stems and Parsley Leaves
To complete the daisy look, add chive stems as the flower’s stem by cutting them into one-inch sections and inserting them into the middle of the egg.
Utilize small leaves from flat-leaf parsley to create delicate daisy leaves.
Finish by adding a dot of Sriracha to the middle for the perfect daisy center.
Serving Suggestions
While these Daisy Deviled Eggs can be assembled the night before, save adding the Sriracha dot until serving for the freshest presentation.
Whether for a holiday brunch, Easter table, or even Mother’s Day, these adorable eggs are sure to be a hit.
Conclusion
I hope you agree these are the cutest little eggs and are so perfect to bring to a holiday brunch or for your own Easter table.
They are super simple to make and easily can be made the night before! These would also be wonderful for Mother’s Day along with a beautiful bouquet of Daisy’s!
No matter when you serve them I hope you and your family gobble up these delightful little eggs and have a wonderful holiday!!
Daisy Deviled Eggs
Equipment
- 1 Pan to boil eggs
- 1 Piping Bag with Star Tip
Ingredients
- 8 Organic Free Range Eggs Good quality eggs have golden orange yokes which will make your deviled eggs more beautiful-Use 8 so you have extra filling
- 1/3 Cup Mayonnaise Hellmans
- 1 TB Sriracha + More to make Daisy Centers
- 1 Tsp Yellow Mustard
- 1 Tsp Grey Poupon Mustard
- 1/4 Tsp Paprika
- 1/4 Finely Chopped Vidalia Onion
Garnish
- 6 Chives
- 24 Small Leaves from Italian Parsley
Instructions
- Add 8 eggs to boiling water for 13 minutes and boil gently then immediately flush in very cold water or an ice bath
- Peel eggs and slice in half the long way and put yokes in a bowl and smash with a fork
- Add Mayo, Mustards, finely Chopped Onion, Sriracha, Paprika, Salt and Pepper and mix well with yokes
- Fill piping bag with yoke filling that has a star tip
- Use only 6 whites of the egg so you have 12 shells
- Pipe a big dot in the middle of each egg then pipe the leaves of the daisy using a pulling motion so they look like leaves
- Once all the leaves are done go back with any extra filling and make the middle bigger on the eggs then top with a dot of Sriracha to make the Daisy's middle
- Cut chives in one inch sections and insert in the middle to look like a stem coming down the longer white end of the egg
- Tear very small pieces of leaves from Italian parsley and carefully add leaves to each side of the chive stem
