You guys wanted ideas for Easter Brunch so here are two tasty items to add to your menu- Pesto Chicken Salad +The Best Deviled Eggs. If you want more Easter Brunch ideas you can visit this post I did last year for more ideas! These have become my go to deviled eggs they are so good! The deviled eggs are made with Burnt and Salty Korean Mustard and Coconut Suka, both local items I was introduced to in my CSA bundle. The flavors are incredible and you can easily order online but if not you can sub any vinegar for the Coconut Suka and I believe find a Korean Mustard at the grocery. I will say these two products elevated my deviled egg game. I love any chicken salad and decided to try a pesto version and it was delicious. I will making it on repeat. The pesto chicken salad would also be amazing on mini croissants! Both these deviled eggs and tea sandwiches would be perfect at brunch. Enjoy!
P E S T O C H I C K E N S A L A D S A N D W I C H E S
2 chicken breasts, cooked and shredded or a Rotisserie chicken
1/4 Greek Yogurt
1 tablespoon mayo
1/2 cup pesto
1/4 cup pine nuts
salt and pepper
Mix all together. I love to use the Pepperidge Fram thin white bread for tea sandwiches.
D E V I L E D E G G S
10-12 eggs boiled
3 tablespoons mayo
2 green onions sliced, plus more for topping
1 tablespoon Coconut Suka or other vinegar
3 tablespoons Korean Mustard
1 tablespoon sesame oil
Bacon for crumbling on top
Everything But the Bagel Seasoning
Boil about 6 cups of water and add eggs. Boil for 13 minutes, remove eggs and plunge into ice water. Let cool for 10 minutes. Peel eggs, slice in half.
Scoop egg yolks into mixing bowl and mash. Add mayo, Korean Mustard, scallions, vinegar, sesame oil and salt and pepper. Mix well, spoon into egg halves. Top with green onions, bacon and Everything But the Bagel Seasoning.