Heavenly Deviled Eggs
I adore deviled eggs! And apparently so does everyone else I know. When I'm serving appetizers, deviled eggs are always the first to go. Easy to prepare and amazingly versatile, the hard-cooked egg concoction can spice up any event. And they are fast to make! If you have access to water, a stove, some mayo, mustard, spices you like plus some salt and pepper, you can have a plate of eggs ready to eat inside 30 minutes.
First, let's get the eggs prepared. Here's the secret to perfectly prepared hard-cooked eggs: Place the eggs in a saucepan and add enough cold water to cover them by at least 1/2 inch. Cover, and place the pan on a heat source and bring to a full boil. Immediately upon boiling, turn off the heat, and let sit for 20 minutes (15 if using small or medium sized eggs). Drain and cool under cold water for a few minutes. Crack gently, peel and voila! Beautifully golden yellow yolks and tender whites ready for adventure!
To fill the egg whites, it's a matter of choice. You can use a small spoon to place dollops of the egg mixture in the egg whites free form, or you can spoon the egg mixture into a plastic ziplock bag, seal up and snip off a small portion of a corner of the bag. Using it like a cake decorating pouch, gently squeeze the egg mixture into the egg whites. The point is to get it in the whites and then get them into your mouth!
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Here are some fun recipes that I enjoy aboard ship. Each recipe is for 2 people (6 halves) and can be doubled or tripled if desired.
Dirty Martini Deviled Eggs
3 hard-cooked eggs, peeled, halved and yolks separated from whites
2 TB mayonnaise
1 tsp gin (or vodka if you prefer)
1 tsp green olive juice (from a jar)
dash cayenne pepper
Salt & pepper
Several chopped green onions for garnish
Combine egg yolks with mayo, gin, olive juice, and cayenne pepper and mash until mostly smooth. Add salt and pepper to taste. Fill the whites with the mixture and garnish with chopped olives. These will firm up if given time, so if you can, let them chill for at least 1 hour.
Jamaican Deviled Eggs
3 hard-cooked eggs, peeled, halved and yolks separated from whites
2 TB mayonnaise
2 tsp Caribbean-style hot sauce (I recommend Baron West Indian Hot Sauce)
1 tsp Dijon-style mustard
dash curry powder
dash garlic powder
Salt & pepper
Sprinkle of paprika
Combine egg yolks with mayo, mustard, curry and garlic and mash until mostly smooth. Add salt and pepper to taste, adding more hot sauce if desired. Fill the whites with the mixture and garnish with a sprinkle of paprika.
Deviled Basil Pesto Eggs
3 hard-cooked eggs, peeled, halved and yolks separated from whites
2 TB sour cream
1 TB prepared basil pesto
1 TB fresh basil, chopped (optional, but oh, so worthwhile)
dash garlic powder
Salt & pepper
Fresh basil for garnish
Combine egg yolks with sour cream, pesto, fresh basil and garlic and mash until mostly smooth. Add salt and pepper to taste. Fill the whites with the mixture and garnish with fresh basil (or a dab of prepared pesto). If you have some Parmesan cheese available, throw a little dash atop the eggs for additional flavor.
First, let's get the eggs prepared. Here's the secret to perfectly prepared hard-cooked eggs: Place the eggs in a saucepan and add enough cold water to cover them by at least 1/2 inch. Cover, and place the pan on a heat source and bring to a full boil. Immediately upon boiling, turn off the heat, and let sit for 20 minutes (15 if using small or medium sized eggs). Drain and cool under cold water for a few minutes. Crack gently, peel and voila! Beautifully golden yellow yolks and tender whites ready for adventure!
To fill the egg whites, it's a matter of choice. You can use a small spoon to place dollops of the egg mixture in the egg whites free form, or you can spoon the egg mixture into a plastic ziplock bag, seal up and snip off a small portion of a corner of the bag. Using it like a cake decorating pouch, gently squeeze the egg mixture into the egg whites. The point is to get it in the whites and then get them into your mouth!
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Here are some fun recipes that I enjoy aboard ship. Each recipe is for 2 people (6 halves) and can be doubled or tripled if desired.
Dirty Martini Deviled Eggs
3 hard-cooked eggs, peeled, halved and yolks separated from whites
2 TB mayonnaise
1 tsp gin (or vodka if you prefer)
1 tsp green olive juice (from a jar)
dash cayenne pepper
Salt & pepper
Several chopped green onions for garnish
Combine egg yolks with mayo, gin, olive juice, and cayenne pepper and mash until mostly smooth. Add salt and pepper to taste. Fill the whites with the mixture and garnish with chopped olives. These will firm up if given time, so if you can, let them chill for at least 1 hour.
Jamaican Deviled Eggs
3 hard-cooked eggs, peeled, halved and yolks separated from whites
2 TB mayonnaise
2 tsp Caribbean-style hot sauce (I recommend Baron West Indian Hot Sauce)
1 tsp Dijon-style mustard
dash curry powder
dash garlic powder
Salt & pepper
Sprinkle of paprika
Combine egg yolks with mayo, mustard, curry and garlic and mash until mostly smooth. Add salt and pepper to taste, adding more hot sauce if desired. Fill the whites with the mixture and garnish with a sprinkle of paprika.
Deviled Basil Pesto Eggs
3 hard-cooked eggs, peeled, halved and yolks separated from whites
2 TB sour cream
1 TB prepared basil pesto
1 TB fresh basil, chopped (optional, but oh, so worthwhile)
dash garlic powder
Salt & pepper
Fresh basil for garnish
Combine egg yolks with sour cream, pesto, fresh basil and garlic and mash until mostly smooth. Add salt and pepper to taste. Fill the whites with the mixture and garnish with fresh basil (or a dab of prepared pesto). If you have some Parmesan cheese available, throw a little dash atop the eggs for additional flavor.
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