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It’s Easter tomorrow! I got the feeling that I just celebrated Christmas but ok. Time sure flies!
Even though it’s spring and last week has been so sunny, this weekend isn’t the best weather. But that only means more time to prepare some delicious food to enjoy with your family and friends. For this year’s Easter I prepared special Deviled Easter Eggs! Eggs filled with a tasty asparagus cream. Ready in less than 30 minutes and really good!
What are you preparing for Easter?
Easter Eggs
Deviled Easter Eggs
makes 12

6 eggs
6 slices bacon (I used Speck Alto Adige)
125 g // 1 cup green asparagus
olive oil extra vergine

Boil the eggs for 10 minutes. Remove the shell and cut them in half, lengthwise. Take out the egg yolk and set aside.
Heat a bit of olive oil in a skillet and fry the bacon slices on both sides for 2/3 minutes. Transfer the slices to a paper towel-covered plate and allow the paper towel to soak up any excess fat. Cut the bacon into small pieces.
Wash the asparagus and cut off the bottom of asparagus as it is tough and stringy. Cut the rest in small pieces and put in a pan with water. Let it boil for 15 minutes.
Take the asparagus out of the water and put in a blender. Add egg yolk, bacon and 1 tsp of olive oil and blend until smooth.
Fill the eggs using a piping bag. Sprinkle a bit of bacon on top.

Happy Easter! 
Easter Eggs

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