Heavenly Deviled Eggs

Deviled Eggs.
Another iconic must-have for Easter menus
Traditional classics now infused elegantly with seafood.
Or consider quail eggs as an elegant option.
Enjoy the Menu Shoppe finds.
Enjoy the Easter season.
Classic showcase by this casual down home favorite recipe…
Traditional Southern Deviled Eggs
Courtesy of Paula Deen
1 teaspoon prepared mustard
1 1/2 tablespoons sweet pickle relish
1/4 cup mayonnaise
7  large eggs, hard-boiled and peeled
Salt and pepper, for taste
Paula Deen Paprika Spice Blend, for garnishing
Sweet gherkin pickles sliced, for garnishing
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard.
Add salt and pepper, to taste.
Smoky Deviled Eggs
1 dozen large eggs
Ice cubes
1/4 cup plus 2 tablespoons crème fraîche
3 tablespoons mayonnaise
3 tablespoons finely chopped cornichons
2 tablespoons finely chopped red onion
Salt and freshly ground black pepper
Freshly ground white pepper
1/2 teaspoon pimentón
In a large saucepan, cover the eggs with cold water and bring to a boil over high heat; boil for 1 minute. Remove the saucepan from the heat, cover and let stand for 10 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Add ice cubes to the pan and let stand until the eggs are cool. Drain and peel the eggs. Halve the eggs lengthwise. Gently remove the yolks and transfer them to a food processor. Add the crème fraîche and mayonnaise and process until smooth. Transfer to a bowl, stir in the cornichons and onion and season with salt, black pepper and white pepper. Arrange the egg-white halves cut side up on a serving plate. Using a pastry bag fitted with a star tip or a teaspoon, fill the cavities with the yolk mixture. Sprinkle with the pimentón and serve.
Pairing suggestion:  Rosé Champagne of a rich and smoky genre will match the smoky pimentón.
Hummus Deviled Eggs
8 large eggs
1/2 cup Easy Hummus with Tahini * or ready-made flavor of choice
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
Salt and cayenne pepper
Toasted sesame seeds, for trim
In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 12 minutes. Drain the eggs and gently shake the pan to crack the shells. Fill the pan with cold water and shake gently. Add ice cubes and let the eggs stand until chilled. Drain and peel the eggs–pat dry. Cut the eggs in half lengthwise. Carefully scoop the yolks into a bowl. Add the hummus, mayonnaise and lemon juice and finely mash with a fork. Season the filling with salt and cayenne. Pipe or spoon the filling into the egg white halves. Trim with sesame seeds and serve.
NOTE: The filling and egg whites can be refrigerated separately overnight
Crab Stuffed Deviled Eggs
8 large hard-boiled eggs, peeled
8 ounces crabmeat
3 tablespoons mayonnaise
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon minced shallot
2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon hot pepper sauce
Cut eggs lengthwise in half. Scoop out yolks. Place yolks from 4 eggs in medium bowl.  Mash yolks with fork. Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne, and hot pepper sauce. Mix in crab. Season to taste with salt and pepper. Mound crab mixture in cavity of each
egg-white half–about 1 heaping tablespoon for each.  (Can be prepared 4 hours ahead. Cover and refrigerate.) Place crab-stuffed deviled eggs on platter.
Trim each tarragon sprig.
…or this elegant rendition…
Deviled Eggs with Sour Cream, Chives and Salmon Roe
* Domestic golden whitefish roe– from the Great Lakes region, can also be used.
24 large hard-boiled eggs, peeled, halved
1 4-ounce jar salmon roe
or golden whitefish roe
2/3 cup sour cream
1/3 cup mayonnaise
1/4 cup chopped fresh chives
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Carefully scoop yolks from egg halves into large bowl. Finely chop 4 egg-white halves; add to bowl with yolks. Add sour cream and next 6 ingredients to yolks. Mash with fork until smooth. Arrange egg-white halves on large platter. Spoon filling into each, mounding slightly. (Can be prepared 2 hours ahead. Cover and refrigerate.) Trim each egg half with 1/4 teaspoon roe and serve.
…and for a unique twist…
Deviled Quail Eggs
6 quail eggs
1 teaspoons mayonnaise
1/4 teaspoon Dijon mustard
Dash Tabasco sauce
Salt, to taste
1 teaspoon snipped fresh chives
Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil and cook for 4 minutes. Drain, rinse under cold water and peel. Pat dry. Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl–mash. Mix with mayonnaise, mustard, Tabasco sauce and salt. Carefully fill the whites with the yolk mixture. Sprinkle with chives and arrange on a decorative cocktail tray.
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