Deviled Eggs with Gremolata

Classic appetizers like deviled eggs are a party favorite. They’re simple but elegant, and a wonderful grab and go bite.

Some of the most memorable parties of my childhood were ones that I wasn’t exactly invited to. The neighbor’s Easter dinner. Another neighbor’s Fourth of July bash. I was friends with relatives of both neighbors and somehow would be invited to join them. What’s one more person?

They were big affairs for big families — loud and busy, loving and filled with laughter. And the tables were always heaped with homemade food. At Easter, that meant ham, scalloped or au gratin potatoes, salad, green beans and, of course, deviled eggs.

I developed such an affinity for those eggs — well seasoned with creamy piped in yolks. Delightful. And whenever I make deviled eggs now, I think of that time — things seemed so much simpler.

(Where was my family? They were there, and totally frustrated by my habit of eating dinner and crashing joining the neighbors for a second dinner.)

This version, Deviled Eggs with Gremolata, takes the classic and gives it a fun twist. with this classic Italian condiment made with just three ingredients: parsley, lemon zest and garlic. Serve it with the eggs so guests can sprinkle it on.

The creamy yolk filling is turned up a notch with the fragrant herby, citrus-y, garlicky sprinkle.

How to make deviled eggs

Start by making hard-boiled eggs with eggs that are at least a week old. The older the egg, the easier it will be to peel them. Once they are cooked and cooled, do peel them.

Next, cut the eggs in half. Squeeze them gently to pop up the yolk and remove that to a bowl.

Mix together the filling ingredients. You’ll want to use the tines of a fork for this, pressing the yolks to mash them as you mix.

Also, it’s no mistake that the egg filling only has a little salt. It doesn’t need much. But do taste the filling before using it. If you feel it needs a little additional salt, add a pinch or two.

Once the filling is made, pipe it into the cavities of the egg halves. You could use a fancy piping tip for this, but I typically keep it simple.

Chill the eggs until you are ready to serve them. Deviled eggs always taste better after chilling a bit.

Then it’s time to make the gremolata.

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The zest of one lemon is stirred together with a little minced garlic and finely chopped parsley. That’s it. Once it’s stirred, it’s ready. Store it in an airtight container in the fridge until you are ready to serve it.

As for serving, I believe in a simple approach. A nice plate or platter is perfect for this. While the fancy deviled egg platters are convenient, I don’t need a serving piece I use only for one food.

Well, except a gravy boat.

Now, dig in!

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Welcome to Progressive Eats, a virtual version of a Progressive Dinner Party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. This is my first time participating in this monthly virtual dinner party and I am so excited. I hope you enjoy this as much as I do!

Each recipe in our menu this month features eggs and our host this month is Carol Borchardt at From A Chef’s Kitchen.

With Progressive Eats, it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of these delicious dishes that feature eggs!