Stuffed or "deviled" eggs are great appetizer, side dish, or as a snack. Here are two ways to enjoy them.
Basic: Use organic eggs
1. Place eggs in a medium saucepan, cover the eggs with water, and bring to a boil over high heat.
2. Remove the pan from the heat, cover, and let stand for 10 minutes.
3. Fill a large bowl with cold or ice water.
4. Pour off the water from the saucepan and gently shake the pan back and forth to lightly crack shells.
5. Transfer the eggs to the cold water and let cool for about 5 minutes.
6. Peel the eggs.
7. Cut the eggs in half lengthwise.
8. Remove the yolks and place in a bowl.
9. Place the whites on a serving platter.
Ready?
Basic: Use organic eggs
1. Place eggs in a medium saucepan, cover the eggs with water, and bring to a boil over high heat.
2. Remove the pan from the heat, cover, and let stand for 10 minutes.
3. Fill a large bowl with cold or ice water.
4. Pour off the water from the saucepan and gently shake the pan back and forth to lightly crack shells.
5. Transfer the eggs to the cold water and let cool for about 5 minutes.
6. Peel the eggs.
7. Cut the eggs in half lengthwise.
8. Remove the yolks and place in a bowl.
9. Place the whites on a serving platter.
Ready?
I
Herbed Deviled Eggs
Serve 6
6 eggs
2 Tbs. (30 ml) mayonnaise or plain yogurt
1 Tbs. (15 ml) minced parsley, chives, or cilantro (or mix them)
1 Tbs. (15 ml) warm tap water
½ tsp. (2,5 ml) each: Dijon mustard and white wine vinegar
pinch or two each: turmeric, sea salt, coriander, and black pepper
optional herbs that go well with eggs: basil, chili powder, cumin powder, dill, fennel, marjoram, savory, tarragon, or thyme
1. Add all the ingredients to the yolks and break up the yolks with a spatular or folk until smooth and will mixed.
2. Spread or use a pastry bag and pipe the mixture into the whites.
3. Sprinkle paprika on top.
4. Cover and refrigerate until chilled, about 2 hours or up to one day.
II
Curried Stuffed Eggs
Serves 8
12 eggs
2 Tbs. (30 ml) each: mayonnaise or plain yogurt; minced peach chutney; minced red onion; and minced celery
1 tsp. (5 ml) each: curry powder and white wine vinegar
1 Tbs. (15 ml) chopped parsley
paprika for garnish
1. Compine egg yolks, mayonnaise/yogurt, vinegar, and curry powder and stir until smooth.
2. Stir in the onion, celery, and parsley.
3. Pipe or spread the yolk mixture into the egg whites halves.
4. Top each with small dollop of peach chutney and dash of paprika.
5. Cover and refrigerate until chilled, about 2 hours and up to one day.
