Spring is here and its time to fire up those grills and have cookouts. But it wouldn't be a cookout without some good old fashioned deviled eggs. Now, I grew up eating my grandmother's southern deviled eggs but now I have found several other versions. Here are a few "twists" for you to try.
“Deviled” Eggs, Eight Ways
Filled, hard-cooked eggs never last long on the buffet table. Here are eight versions for your next party. Makes 12 filled egg halves (can be doubled or tripled)
6 large eggs
One of the eight fillings that follows
Place the eggs in a saucepan large enough to hold them comfortably in one layer. Fill the pan
with cool water so that it comes 1 inch over the eggs. Cover, place over high heat, and bring the water to a full boil.
Remove the pan from the heat, cover, and set aside for 15 minutes. Pour off most of the water in the pan, add a few ice cubes, and run cold water into the pan to cool the eggs quickly to room temperature.
Tap the shells against a counter to crack them in several places, then roll them gently between your palms. Peel off the shells, starting at the large ends.
Cut the eggs in half the long way, then scoop the yolks into a bowl. Set the whites aside while you make one of the fillings.
Spoon the filling back into the whites. For a fancier presentation, place the filling in a pastry bag fitted with a small, star-shaped tip and pipe into the whites—or place the filling in a resealable plastic bag, snip off a tiny bit of one corner and squeeze the filling through the hole into the whites.
To store: Place the filled eggs on a serving platter, cover loosely with plastic wrap, and refrigerate for up to 24 hours; allow them to stand at room temperature for 10 minutes before serving.
The Eight Fillings
For any of these, add the ingredients to a medium bowl; and stir and mash with a fork until creamy. Use either mayonnaise or Miracle Whip (regular, low-fat, or fatfree).
Classic Deviled Eggs
6 hard-cooked egg yolks
2 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Salt to taste
Pepper to taste
Paprika, for dusting
Ginger Eggs
6 hard-cooked egg yolks
1 small shallot, minced
2 tablespoons mayonnaise
1 tablespoon minced peeled fresh ginger
1 teaspoon chili paste
1⁄4 teaspoon salt
Curried Eggs
6 hard-cooked egg yolks
2 tablespoons mayonnaise
2 teaspoons dry mustard
2 teaspoons curry powder
2 teaspoons lemon juice
1⁄4 teaspoon salt
Wasabi Eggs
6 hard-cooked egg yolks
3 tablespoons mayonnaise
2 teaspoons prepared wasabi paste
1⁄2 teaspoon soy sauce
French Onion Dip Eggs
6 hard-cooked egg yolks
11⁄2 tablespoons sour cream
1 tablespoon mayonnaise
1 tablespoon minced chives or 1 tablespoon minced scallion, green part only
1⁄2 teaspoon onion powder
1⁄2 teaspoon salt
b6 hard-cooked egg yolks
2 tablespoons ketchup
1 to 2 teaspoons prepared horseradish
1 teaspoon lemon juice
1⁄4 teaspoon salt
A few dashes of hot red pepper sauce to taste
Southwestern Eggs
6 hard-cooked egg yolks
3 tablespoons mayonnaise
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon lime juice
1⁄4 teaspoon salt
Quiche Lorraine Eggs
6 hard-cooked egg yolks
3 strips bacon, fried until crisp and crumbled into very small bits
2 tablespoons sour cream (regular, low-fat, or fat-free)
2 tablespoons minced scallion, green part only
1⁄2 teaspoon freshly ground black pepper
Filled, hard-cooked eggs never last long on the buffet table. Here are eight versions for your next party. Makes 12 filled egg halves (can be doubled or tripled)
6 large eggs
One of the eight fillings that follows
Place the eggs in a saucepan large enough to hold them comfortably in one layer. Fill the pan
with cool water so that it comes 1 inch over the eggs. Cover, place over high heat, and bring the water to a full boil.
Remove the pan from the heat, cover, and set aside for 15 minutes. Pour off most of the water in the pan, add a few ice cubes, and run cold water into the pan to cool the eggs quickly to room temperature.
Tap the shells against a counter to crack them in several places, then roll them gently between your palms. Peel off the shells, starting at the large ends.
Cut the eggs in half the long way, then scoop the yolks into a bowl. Set the whites aside while you make one of the fillings.
Spoon the filling back into the whites. For a fancier presentation, place the filling in a pastry bag fitted with a small, star-shaped tip and pipe into the whites—or place the filling in a resealable plastic bag, snip off a tiny bit of one corner and squeeze the filling through the hole into the whites.
To store: Place the filled eggs on a serving platter, cover loosely with plastic wrap, and refrigerate for up to 24 hours; allow them to stand at room temperature for 10 minutes before serving.
The Eight Fillings
For any of these, add the ingredients to a medium bowl; and stir and mash with a fork until creamy. Use either mayonnaise or Miracle Whip (regular, low-fat, or fatfree).
Classic Deviled Eggs
6 hard-cooked egg yolks
2 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Salt to taste
Pepper to taste
Paprika, for dusting
Ginger Eggs
6 hard-cooked egg yolks
1 small shallot, minced
2 tablespoons mayonnaise
1 tablespoon minced peeled fresh ginger
1 teaspoon chili paste
1⁄4 teaspoon salt
Curried Eggs
6 hard-cooked egg yolks
2 tablespoons mayonnaise
2 teaspoons dry mustard
2 teaspoons curry powder
2 teaspoons lemon juice
1⁄4 teaspoon salt
Wasabi Eggs
6 hard-cooked egg yolks
3 tablespoons mayonnaise
2 teaspoons prepared wasabi paste
1⁄2 teaspoon soy sauce
French Onion Dip Eggs
6 hard-cooked egg yolks
11⁄2 tablespoons sour cream
1 tablespoon mayonnaise
1 tablespoon minced chives or 1 tablespoon minced scallion, green part only
1⁄2 teaspoon onion powder
1⁄2 teaspoon salt
b6 hard-cooked egg yolks
2 tablespoons ketchup
1 to 2 teaspoons prepared horseradish
1 teaspoon lemon juice
1⁄4 teaspoon salt
A few dashes of hot red pepper sauce to taste
Southwestern Eggs
6 hard-cooked egg yolks
3 tablespoons mayonnaise
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon lime juice
1⁄4 teaspoon salt
Quiche Lorraine Eggs
6 hard-cooked egg yolks
3 strips bacon, fried until crisp and crumbled into very small bits
2 tablespoons sour cream (regular, low-fat, or fat-free)
2 tablespoons minced scallion, green part only
1⁄2 teaspoon freshly ground black pepper
So the next time you go to a potluck or have a buffet, try mixing it up and serve a few of these different "deviled" eggs. Or if you are really feeling adventurous, try this recipe for Fried Deviled Eggs.
Fried Deviled Eggs
Ingredients
1 dozen eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon zest
1 tablespoon chopped chives
Dash hot sauce
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup panko crumbs
Parsley, for garnish
Peanut oil, for frying
Directions
Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.
Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.
Heat oil in a deep-fryer to 350 degrees F.
In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.
Ingredients
1 dozen eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon zest
1 tablespoon chopped chives
Dash hot sauce
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup panko crumbs
Parsley, for garnish
Peanut oil, for frying
Directions
Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.
Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.
Heat oil in a deep-fryer to 350 degrees F.
In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.
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