Seasonal Cooking with Rita Calvert~The Local Cook
The fun begins when you have a slew of hardcooked (I don’t care for the thought of many rubbery hardboiled). Mix and match a lot of condiments as you wish for a hand at “designer” but try to keep a theme in mind-to not get too much fusion happening (you know-culinary confusion). Go for Cowboy style…maybe with black beans and salsa, Thai or Greek. I don’t recommend cheese since we Americans seem to think cheese needs to be the glue for every dish. The eggs do well being bound with oil, mayonnaise or even mustard.
I’ve included this cooking procedure from a Hub website on How To Boil An Egg (Don’t Skip This Part says Buster Bucks!) It’s the way I have always cooked a hard or soft cooked egg.
Make sure your eggs are at room temperature. Otherwise, the shell will split once you lower them into the boiling water, and you’ll have egg white leaking from the shell.
Bring your water to a boil FIRST, then add your eggs. The easiest way to do this is to use a soup spoon — put the egg into the spoon, then lower it carefully into the boiling water. Or, for many eggs, place them in a bowl and slowly slip them into the water.
Why boil the water first? Because when you put your eggs into boiling water, the hot water will cause the interior of the egg to shrink away from the shell, which makes it really easy to peel.
For boiling 10 eggs: after you bring a large pot of water to boil, lower your eggs into it using a soup spoon or bowl. Then set your kitchen timer for 10 minutes.
After 10 minutes, turn off the heat and let the eggs sit in the water for 5 minutes. Then pour off the hot water and add COLD WATER to cover the eggs. After a few minutes, pour off this water and add more cold water. In about 8 minutes your eggs will be cool enough to handle, and they’ll peel perfectly every time.
For ANY style of deviled egg, make sure to make the egg stuffing while the eggs are still slightly warm. That way the flavors will marry beautifully. If you make and chill the eggs a day ahead, douse them with some warm water to bring them to room temperature.
The World’s Best Deviled Eggs (again from Buster Bucks)
The following recipe is for making 20 deviled eggs — that is, 10 boiled eggs. Most deviled egg plates hold 18 deviled eggs. Make an extra 2 in case one of the egg white halves tears… or just to have as a treat for the cook.
- 10 eggs (boiled per the instructions above)
- 4 ounces cream cheese
- 3 tablespoons sour cream
- 2 teaspoon dijon mustard
- 3 tablespoons onion, minced
- 1 teaspoon fresh dill, minced (or more, to taste)
- 3 dashes Tabasco sauce
- 3 dashes Worcestershire sauce
- milk (usually a few tablespoons — this will be explained in the recipe that follows)
- salt and pepper to taste
Use a sharp knife and slice each peeled boiled egg in half. Use a teaspoon to carefully scoop out the hard yolk, and place the yolks in a small mixing bowl.
Put the white halves onto your deviled egg platter. (If you don’t have a deviled egg platter, then you can cover a standard plate with lettuce leaves and put your eggs on them. The lettuce leaves keep the deviled eggs from sliding around.)
To your yolks, add the cream cheese, sour cream and all other ingredients. Use your hand mixer to beat them. Using a mixer makes the stuffing creamy — and it’s a lot easier on your arms than smoothing out the yolks and ingredients using a wooden spoon!
Add salt and pepper to taste. (The mustard and Tabasco add a bit of bite, so add only a little salt at first, taste, then add more if necessary. It’s easier putting salt in than it is taking it out!)
About that milk listed in the ingredients: add it in, a tablespoon at a time, until the mixture is smooth and creamy. Many people don’t realize how important the texture is for making excellent deviled eggs. Think about it — too many people make gummy deviled eggs. The best ones are creamy — and adding the milk will give you this creamy consistency.
Sweet Pea Deviled Eggs
This recipe and the following are my own creations to vary a bit from the expected. Go ahead and design your whimsy. The pea tendrils are more available these days as local farmers have started featuring them as a special crop.
- 6 hard-boiled eggs
- 2 tablespoons mayonnaise
- 1 teaspoon grainy mustard
- 1 tablespoon chopped shallot
- salt to taste
- Tiny sweet peas, fresh or frozen, very lightly steamed and cooled
- Perky pea tendrils
Peel the cooled eggs and slice in half. Scoop out the yolks, place in a small bowl and mash, adding the mayonnaise, mustard, shallot and salt. Spoon some filling into the well of each egg white and then make a hole in the center of the filling. Mound some sweet peas in each hole and press down lightly so they don’t roll out. Garnish with pea tendrils.
Antipasto Stuffed Eggs
A slew of Italian antipasto ingredients make these stuffed eggs a gorgeous appetizer.
- 8 large eggs
- 1 tablespoon olive oil
- 3 tablespoons minced Kalamata olives
- 4 tablespoons roasted red bell peppers, drained and chopped
- 3 tablespoons artichokes, drained and chopped
- 2 teaspoons capers, drained
- 1/2 teaspoon minced fresh garlic
- Fresh chopped oregano plus small leaves for garnish
Coarsely chop the yolks and mix with olive oil. Lightly toss in olives, roasted bells, artichoke hearts, capers, garlic and the chopped oregano.
Spoon the yolk mixture back into the egg white wells and set on a plate. Top eggs with remaining oregano leaves. Serve immediately or refrigerate until ready to serve.
Shrimp Deviled Eggs
My favorite as it will for many folks.
- 6 hard-boiled eggs
- 4 ounces cleaned cooked shrimp, chopped, plus extra for garnish
- 1 tablespoon quality tartar sauce (such as Naturally Fresh-refrigerated)
- 1 teaspoon horseradish
- 1 1/2 tablespoon brandy or dry sherry
- Kosher salt and freshly ground pepper
- 1 tablespoon chopped garlic chives
- 1 teaspoon fresh lemon thyme leaves
- garnish with more chopped garlic chives
Half the eggs remove the yolks and mash; mix them with the shrimp and the other ingredients. Adjust the seasoning.
Fill the eggs with the mix and garnish each one with additional shrimp and garlic chives.
EurAsia Lemon Deviled Eggs
Delightful as the mellow seasonings meld together while the colors are springlike.
- 8 hard-boiled eggs , peeled
- 2 teaspoons toasted Asian sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon fresh lemon juice
- 1/4 cup finely chopped cucumber, plus extra for garnish
- 1/4 cup finely chopped avocado
- 1 scallion, finely sliced
- Salt, if desired
- curry powder to sprinkle over the top
Boil eggs in water for 10 minutes. Drain water and let eggs cool.
In a small bowl, mix the sesame oil, soy sauce and lemon juice together.
Peel the shell from the eggs after they have cooled. Cut eggs in half, lengthwise. Scoop out the yolks, place in a medium bowl and mash. Add the cucumber, avocado and scallion; pour in the oil mixture and toss lightly. Add salt if desired.
Place mixture by teaspoonfuls inside each egg well and garnish with extra cucumber.