Deviled Eggs with Asparagus & Parmesan

I have a strong aversion to traditions.

I really hate the idea of doing the same thing over and over again, just for the sake of bringing back memories from the time you did that thing before. I would much rather have a new experience and focus on looking forward instead of backwards.

Food, on the other hand, is completely different.

I’m all for experiencing new foods, but certain foods just belong on certain days. For me and Miles, homemade cinnamon buns on Christmas morning, takeout Chinese food on our anniversary (after a surf session, which is actually the only “tradition” we have), and Bloody Mary’s and deviled eggs on Easter.

Don’t deviled eggs seem like a food that belong on Julia Child’s table? I don’t have a problem with that. They’re delicious. Dress them up with a spear of asparagus and just a shaving of parmesan and they are the perfect Easter appetizer (and tradition).

Do you know the only way to make eggs easier to peel? I learned in my French class that the only way to do this is to use older eggs. There is no other way. Buy a container of eggs and let them sit in your fridge for a week before you need to use them for hard boiled eggs. Trust. 


Deviled Eggs with Asparagus & Parmesan

makes 12 deviled eggs


  • 6 hard boiled eggs (for perfect hardboiled eggs see below)
  • 2 Tbsp mayonaise
  • 1 tsp dijon mustard
  • dash hot sauce (I used Franks)
  • 1/4 tsp kosher salt
  • 1/2-1 tsp olive oil
  • 12 spears asparagus (the thinner the better)
  • pinch of fresh ground black pepper
  • shaved parmesan


1. Make perfect hardboiled eggs: In a pot, cover eggs with cold water (single layer not on top of each other),  and bring to a boil. When water reaches a boil, remove from heat and cover. Let sit for 10 minutes, drain and cover with cold water. When eggs are cool they’re ready to be peeled (add more cold water if necessary).

Deviled Eggs with Asparagus & Parmesan

2. When eggs are cool, cut in half lengthwise. Remove yolks and put in medium bowl. Reserve whites.

3. Using a fork, mash yolks. Add mayo, mustard, salt and hot sauce. Combine completely and put in piping bag if you have one.

4. For asparagus, heat a small non-stick pan over medium-high heat, add a drizzle of olive oil. Add asparagus and cool briefly. I’m talking one minute here, especially for thin spears which is what you want. Sprinkle with a pinch of black pepper and set aside.

5. Pipe egg yolk filling into reserved whites. Top with asparagus spear, and piece of shaved parmesan. Sprinkle with more fresh ground black pepper. Enjoy!

Deviled Eggs with Asparagus & Parmesan

Deviled Eggs with Asparagus & Parmesan