Deviled Eggs
Deviled eggs are as classic as they are versatile. Serve these up as appetizers at a cocktail or dinner party, or present them in a brunch or tea party spread. As always, experimentation & creativity on these presentations is encouraged.
Deviled Eggs with Feta, Sun-Dried Tomato & Parsley
ingredients:
6 hard cooked eggs
2 oz feta cheese, crumbled
1/4 cup sun-dried tomatoes, diced
handful or half bunch of fresh Italian flat leaf parsley, minced
1.5 tbsp mayo
1. place eggs in a large pot of salted water & bring water to a rigorous boil. dial back heat to a slow, rolling boil. cook for about 10-17 minutes. theories on how to make the perfect cooked egg are plentiful (as seen here and here), i tend to "listen" for their readiness, when the eggs begin to beat against the side of the pot with a gentle patter, i consider them done.
2. to make your eggs easier to peel, immerse them in cold, iced water immediately for about 2 minutes after removing from the heat.
3. while the eggs are cooking, chop the feta, sun-dried tomatoes & parsley. fold them into the mayo & mustard.
4. once the eggs are cool enough to handle, tap the egg on the counter & roll it around to spread the crackle. peel the eggs.
5. cut the eggs in half & with a small paring knife separate the cooked yolk from the egg white.
6. add the yolks into the feta & mayo mixture. stir to combine.
7. spoon a generous amount of the feta mixture into each egg white half.
8. dust with fresh, cracked pepper, paprika or parsley, should you feel inclined.
1/4 cup sun-dried tomatoes, diced
handful or half bunch of fresh Italian flat leaf parsley, minced
1.5 tbsp mayo
2 tsp medium to hot yellow mustard
salt & pepper to taste1. place eggs in a large pot of salted water & bring water to a rigorous boil. dial back heat to a slow, rolling boil. cook for about 10-17 minutes. theories on how to make the perfect cooked egg are plentiful (as seen here and here), i tend to "listen" for their readiness, when the eggs begin to beat against the side of the pot with a gentle patter, i consider them done.
2. to make your eggs easier to peel, immerse them in cold, iced water immediately for about 2 minutes after removing from the heat.
3. while the eggs are cooking, chop the feta, sun-dried tomatoes & parsley. fold them into the mayo & mustard.
4. once the eggs are cool enough to handle, tap the egg on the counter & roll it around to spread the crackle. peel the eggs.
5. cut the eggs in half & with a small paring knife separate the cooked yolk from the egg white.
6. add the yolks into the feta & mayo mixture. stir to combine.
7. spoon a generous amount of the feta mixture into each egg white half.
8. dust with fresh, cracked pepper, paprika or parsley, should you feel inclined.
Deviled Eggs with Edamame, Wasabi & Pickled Ginger
ingredients:
6 hard cooked eggs
1 cup frozen shelled edamame or pre-shelled edamame
1 cup frozen shelled edamame or pre-shelled edamame
1.5 tbsp mayo
.5 tsp wasabi paste
2 tbsp pickled ginger, diced
salt to taste
3. immerse the eggs & edamame in cold, iced water immediately for about 2 minutes after removing from the heat.
4. while the eggs are cooking, dice the ginger & mix the mayo & wasabi. wasabi is known for its harsh nasal heat, caution is urged here.
5. once the eggs are cool enough to handle, tap the egg on the counter & roll it around to spread the crackle. peel the eggs & shell the edamame, if needed.
6. cut the eggs in half & with a small paring knife separate the cooked yolk from the egg white.
7. add the yolks into the mayo & wasabi mixture. adjust heat level by adding more mayo or more wasabi if you are looking for more of a kick. fold in cooked edamame & salt mixture to taste.
8. spoon the edamame mixture into each egg white half. garnish with pickled ginger.
.5 tsp wasabi paste
2 tbsp pickled ginger, diced
salt to taste
1. place eggs in a large pot of salted water & bring water to a rigorous boil. dial back heat to a slow, rolling boil. cook for about 10-17 minutes (see notes above on estimating cook time).
2. in the last 2 minutes of cook time for the eggs, add edamame into the pot. edamame are ready when they plump a bit & float to the top.
3. immerse the eggs & edamame in cold, iced water immediately for about 2 minutes after removing from the heat.
4. while the eggs are cooking, dice the ginger & mix the mayo & wasabi. wasabi is known for its harsh nasal heat, caution is urged here.
5. once the eggs are cool enough to handle, tap the egg on the counter & roll it around to spread the crackle. peel the eggs & shell the edamame, if needed.
6. cut the eggs in half & with a small paring knife separate the cooked yolk from the egg white.
7. add the yolks into the mayo & wasabi mixture. adjust heat level by adding more mayo or more wasabi if you are looking for more of a kick. fold in cooked edamame & salt mixture to taste.
8. spoon the edamame mixture into each egg white half. garnish with pickled ginger.
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