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HOLIDAY: National Deviled Egg Day

Curried deviled eggs. Here’s the recipe. Photo
courtesy McCormick.com.

 

It’s National Deviled Egg Day.

Even people who rarely, if ever, eat a hard-cooked egg can’t help plucking a stuffed egg off the tray.

You can celebrate plan or fancy. For the plainest, mash the yolk from a hard-cooked egg with some mayonnaise, Dijon mustard and salt, and garnish with sprinkle with paprika. Our Mom liked to mix in pickle relish (although this recipe is actually a stuffed egg—see the difference below).

For fancy, take a look at these recipes:

 
Plus:

  • How To Make Perfect Hard Cooked Eggs
  •  
    THE DIFFERENCE BETWEEN DEVILED EGGS & STUFFED EGGS

    Stuffed eggs were a popular dish as far back as the Roman Empire. There are many different recipes for stuffed eggs through the centuries, but the term “deviled eggs” originated in 18th-century England.

    “Deviled” refers to the use of hot spices or condiments in a recipe—paprika, mustard, hot sauce, horseradish, chiles, etc.

    So all deviled eggs are stuffed eggs, but only stuffed eggs with hot spice are deviled eggs.

     

    BOOK: D’LISH DEVILED EGGS

    For 50 new and creative deviled egg recipes, take a look at D’Lish Deviled Eggs: A Collection of Recipes from Creative to Classic. Here’s a recipe from the book, which fuses ingredients from the California Roll:

    RECIPE: CALIFORNIA ROLL DEVILED EGGS

  • 1 dozen hard-cooked eggs
  •  
    Filling

  • 1/2 ripe avocado
  • 3 tablespoons mayonnaise
  • 1 tablespoon wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
  • 1/4 teaspoon salt
  •  
    Garnish

  • 2 ounces crabmeat (1/3 to 1/2 cup)
  • 24 small cucumber fans
  •  

    How about 50 new deviled egg recipes? Photo courtesy Andrews McNeel Publishing.

  • Sesame seed-seaweed sprinkle (nori komi furikake*)
  • 2 tablespoons fish roe (tobiko)
  •  
    *This mixture of crumbled nori sheets and toasted sesame seeds has many other uses. It is delicious on rice and potatoes, with eggs, even in plain Greek yogurt.

     
    Preparation

    1. HALVE the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter, cover and refrigerate.

    2. MASH the avocado well in a mixing bowl with a fork. Add the yolks and mash to a smooth consistency. Add the mayonnaise, wasabi paste and salt and mix until smooth. Taste and season accordingly.

    3. SPOON mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing evenly.

    4. TOP each egg half with a little crabmeat, a cucumber fan, a sprinkle of furikake and about 1/4 teaspoon of fish roe.

      




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