The egg was a symbol of the rebirth of the earth in pre-Christian celebrations of spring. Word has it that in the 15th century, Protestant reformer Martin Luther established the tradition of men hiding eggs for women and children to find. And, the Easter Bunny has been a part of Easter lore since the 17th century. Bottom line: there have been a lot of Easter eggs decorated, hidden and found over the years. When the hunt is over and all of those decorated beauties are waiting to be eaten.
¼ cup mayonnaise
Salt to taste
1 medium beet
3 garlic cloves, peeled
2 Tbsp. sriracha
1 tsp. paprika
1 radish sliced thin
Place eggs in saucepan and cover with two inches of water. Bring to boil, then turn the heat to low and cook for another minute. Turn off heat, cover and leave for 10 minutes. Place eggs in bowl of cold water until chilled. Preheat the oven to 375°. Peel the beet, wrap in foil and roast about 45 minutes until the beet is tender and can be poked easily with a fork. Let it cool completely. Cut the beet into small pieces. Peel the eggs and slice them in half lengthwise and remove the yolks. Beat the yolks and mayonnaise until smooth. Divide into four equal bowls.
For the original: Add white pepper to taste. Scoop or place mixture in a piping bag and pipe filling into 4 egg halves. Top with radish slice.
For the sriracha: Stir in sriracha. Scoop or place mixture in a piping bag and pipe filling into 4 egg halves. Sprinkle halves with paprika.
For the avocado: Beat avocado into mixture until blended. Scoop or place mixture in a piping bag and pipe filling into 4 egg halves.
For the beet: Beat beets into mixture until blended. Scoop or place mixture in a piping bag and pipe filling into 4 egg halves. Serve immediately. You’ll have extra filling. Use as sandwich filling or as a spread with baguette slices.