To give classic deviled eggs a Passover makeover, I give them a kick of horseradish—an ingredient representing the bitterness of slavery in Egypt, and a traditional Seder plate staple. Minced shallots aren’t particularly symbolic of anything, but they do add lots of flavor and a little crunch to the creamy filling!
When my family had Seder dinners growing up, we didn’t serve appetizers before we read the Haggadah. As children we would get antsy at the table while we made our way through the story of how the slaves escaped Egypt. If these deviled eggs had been passed around beforehand, I would’ve been one happy kid!
Look for Kosher Mayonnaise
There’s just one caveat to making deviled eggs at Passover: if your family observes strict rules of kosher law, you’ll need to track down a kosher-for-Passover mayonnaise (Gefen makes one), or make your mayo from scratch.
Mayo isn’t difficult to make (here’s a recipe from my blog, Lefty Spoon). To make homemade mayo acceptable for Passover, leave out the Dijon mustard or use imitation mustard such as Haddar.
Easy-Peel Hard Boiled Eggs
To hard boil the eggs and ensure you can easily remove the shells, you can either steam them on the stovetop or in a pressure cooker. (You can also cook your eggs using the traditional boiling method, but the results don’t always peel easily.)
You can do this a few days in advance, and even peel the eggs a few days in advance too. Just keep peeled eggs in the fridge covered with cold water, and replace the water every day to keep the eggs nice and fresh.