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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

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Archive for Eggs

TIP OF THE DAY: Uses For Egg Yolks

Here’s what to do with the yolk if you’re only
using the white. Photo courtesy Eight Turn Crepe.

 

When life gives you lemons, make lemonade. When it gives you egg yolks, make mayonnaise, hollandaise or dessert.

Certain recipes—angel food cake, egg white omelets, macaroons, marshmallows, meringues/pavlovas, seven-minute frosting, white cake and some soufflés—use only the egg whites. Here’s what to do with the extra yolks:

SAUCES WITH EGG YOLKS

  • Béarnaise sauce. Béarnaise is a more complex form of hollandaise. The key difference is in the flavoring: Hollandaise is seasoned with lemon juice while béarnaise includes shallot and tarragon with vinegar instead of lemon juice.
  • Hollandaise sauce. A great way to use up three egg yolks. Use it to sauce asparagus, broccoli, green beans, fish/seafood or Eggs Benedict (recipe).
  •  

  • Mayonnaise or aïoli (garlic mayonnaise). It’s easy to make mayonnaise, and the taste is so much better than commercial varieties that use cheaper oils. Check out Julia Childs’ mayonnaise recipe. And yes, before it became America’s favorite sandwich spread, mayonnaise was (and is) a French sauce.
  •  
    DESSERTS WITH EGG YOLKS

  • Custard. There are numerous types of custard, from baked custard and crème brûlée to flan and custard sauce/zabaglione. All are made with yolks. See our Custard Glossary and take your pick.
  • French custard ice cream. Add egg yolks for a much richer ice cream. That‘s the recipe Häagen-Dazs uses.
  •  

  • Lemon meringue pie or lemon tart. Lemon meringue pie is so much more delicious when it’s homemade. Here’s the recipe. Lemon tart is one of our favorite desserts: simpler (no meringue) and yet sophisticated.
  • Lemon curd (or lime, raspberry or other curd). It’s similar to the filling of lemon meringue pie, and can be eaten as dessert or spread on breakfast breads. Recipe.
  • Pastry cream (crème pâtissiére). This is the filling for éclairs and napoleons; you can also make fruit tarts by filling tart shells with it and topping with fruit.
  • Pots de crème. You can make French style pudding, thickened with egg yolks, or American-style butterscotch, chocolate or vanilla pudding. “Pots” refer to the individual, lidded dessert dishes traditionally used to serve the pudding.
  •  

    Photo courtesy My Most Favorite Food.

     

    MORE IDEAS FOR EGG YOLKS

  • Avgolemono soup or egg drop soup. Add the extra yolks into the standard recipe.
  • Eggnog. It doesn’t have to be the season to be jolly in order to enjoy a cup. Eggnog recipe.
  • Omelets and scrambles. If you’re not counting your cholesterol, simply add the extra yolks to an omelet, scramble or frittata.
  •  
    HOW TO STORE EGG YOLKS

    Egg yolks tend to dry out after a few days in the fridge, and especially in the freezer. The gelatin in the yolk causes it to thicken when frozen. Store yolks in the fridge in an airtight container with a few tablespoons of water. Plan to use them quickly.

    If you have too many to use, you can beat and freeze the egg yolks. Follow these instructions from the American Egg Board, which offers detailed information on storing eggs in every form.

    HOW TO STORE EGG WHITES

    Egg whites can be stored, covered, in the fridge for a few days; but if you’re not going to use them immediately, freeze them. Place each egg white into an individual compartment of an ice cube tray. Freeze and transfer to a freezer bag. Then, just defrost what you need at room temperature.

    Yes, we’ll be publishing an article on what to do with those leftover whites!

     
    HOW MANY TYPES OF EGGS CAN YOU NAME?

    Check out the different types of eggs in our Egg Glossary. You’ll be surprised!

      

    Comments

    TIP OF THE DAY: Your Signature Steak & Eggs For Father’s Day

    Treat dad to homemade steak and eggs for Father’s Day. While most often a breakfast choice, the combination is equally appealing at lunch and dinner.

    Get creative with your preparation. Although a conventional recipe combines sirloin steak with fried eggs, select from the variety of steak cuts and egg styles to create a signature dish—and name it after Dad.

    Add a green vegetable to set off the plate (and the cholesterol), and pick a “signature condiment”: anything from chimichurri sauce or chutney to curried ketchup or homemade wild mushroom and red wine sauce.

    START WITH THE STEAK

    Sirloin is a popular cut; a petite sirloin makes individual portions easy. But if your budget allows, go for a New York strip or rib eye. You can employ other favorite cuts as well.

     

    A Father’s Day favorite. Swith the homemade potato chips for something green. Photo courtesy Peach Valley Cafe.

     

     

    A fancy turn: poached eggs atop filet mignon
    and mushroom gravy, topped with a frisée
    salad and fresh chives. Photo courtesy Epic
    Roadhouse | San Francisco.

     

    DECIDE ON THE EGGS

    Fried eggs are popular, and the yolk provides a “sauce” for the steak—as do poached egg yolks. But you can serve any style of eggs that Dad prefers: scrambled, boiled, hard-cooked and sliced, a mushroom omelet, a frittata.

    Our signature steak and eggs recipe was inspired by the clever renderings of Chef Thomas Keller (his Oysters and Pearls is a sabayon of pearl tapioca with oysters and sturgeon caviar [caviar eggs are called pearls}):

    We designed our steak and eggs as a filet mignon served with boiled potatoes. The top of the potatoes is scooped out (with a small melon baller), filled with crème fraîche and topped with caviar (i.e., the eggs) and garnished with a hard-cooked quail egg, halved and garnished with chive mayonnaise.

     
    SUBSTITUTE A GREEN VEG FOR POTATOES

    Most restaurants serve steak and eggs with a side of hash browns or other potatoes. But the dish needs more of a balance than that provided by a pile of fried beige simple carbs.

    So go for something green. We like:

  • Arugula, frisée or mesclun salad lightly dressed with vinaigrette
  • Asparagus, steamed and lightly tossed with butter and lemon zest
  • Snap peas, snow peas or zucchini, sautéed with garlic
  •  
    FINISH WITH A HERB GARNISH

    Nothing picks up a dish better than fresh herbs. Sprinkle your creation with a favorite herb or two: a basil chiffonade, chopped chives, cilantro, parsley or rosemary.

      

    Comments

    TIP OF THE DAY: Pasteurized Eggs

    Do you make or eat these foods?

  • Caesar salad
  • Cake batter
  • Cookie dough
  • Cold soufflés
  • Chiffons
  • French custard ice cream
  • Eggnog
  • Egg smoothies
  • Egg white cocktails
  • Homemade mayonnaise
  • Mousse
  • Steak tartare
  •  

    Caesar salad. Photo courtesy McCormick.com.

     

    What these delicious dishes have in common: All are traditionally made with raw eggs that remain uncooked in the finished recipe.

    Then there are undercooked recipes with egg, such as over easy eggs, sunny side up eggs, Eggs Benedict or other dish with hollandaise sauce, and other lightly cooked egg sauces and custards.

    If you make or eat them, you fall into one of three groups: the group that ignores the risk of salmonella poisoning from raw eggs; the group that cooks the eggs or uses liquid egg products, which alters the taste of the recipe; or the third, best, group, which uses pasteurized eggs.

    The U.S. Department of Agriculture (USDA) does not recommend eating eggs that are raw or undercooked. But it states that “In-shell pasteurized eggs may be used safely without cooking.”

    PASTEURIZED EGGS

    Pasteurized eggs undergo an all-natural pasteurization process that kills harmful bacteria without altering the consistency or texture of the eggs: They look and act just like raw eggs while eliminating the risk of salmonella. Unlike processed egg liquids, they deliver the fresh, wholesome flavor and quality of raw eggs.

    So you can enjoy the brownie batter, cookie dough and other raw egg foods with the gusto they deserve. That’s certainly worth going the extra step to bring home pasteurized eggs.

    If your grocer does not carry them, ask the manager to bring them in. Learn more at SafeEggs.com.

     

    The “P” is for pasteurized. Photo courtesy
    Davidsons.

     

    HANDLING RAW EGGS

    The USDA requires a safe-handling advisory statement on all packages of raw shell eggs* that are not pasteurized to destroy salmonella:

    “SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.”

    The USDA further advises: “Use pasteurized eggs or egg products when preparing recipes that call for using eggs raw or undercooked.”

    Pasteurized eggs do not need to carry this warning because they eliminate the risk of salmonella.

    *Shell eggs are eggs sold in the shell, as opposed to packages of de-shelled eggs that can be purchased by foodservice, where professionals are trained in safe handling.

     
    RAW EGGS & SALMONELLA

    Eggs are an economical, enjoyable food; but raw eggs, as has been noted, can be a source of salmonella poisoning.

    Raw eggs, undercooked eggs, or foods containing them are the leading cause of salmonella foodborne illness in the U.S. today, responsible for 4 out of 5 salmonella infections.

    And it’s not just obvious recipes like Caesar salad: Over a four-year period, 17 outbreaks and more than 500 illnesses in the U.S. were traced to salmonella bacteria in homemade ice cream, according to the CDC.

    The Centers for Disease Control (CDC) has estimated that annually 2.2 million eggs are contaminated with salmonella. They warn that “everyone is at risk for egg-associated salmonellosis.” Tthe U.S. Department of Agriculture (USDA) does not recommend eating eggs that are raw or undercooked.

    The CDC created a report identifying the 10 riskiest foods regulated by the FDA. Raw eggs were #2, following leafy greens. Here’s the full report.

    FOOD TRIVIA: BLOOD SPOTS IN EGGS

    Occasionally, a small blood spot will appear in an egg yolk. This actually indicates an extremely fresh egg. It is not a fertile egg, but rather a ruptured capillary that appears on the yolk surface during the egg formation.

    These eggs are safe to eat and the blood spot can be removed with a knife if you are concerned about the appearance.

    Discover all the different types of eggs in our Egg Glossary.

      

    Comments

    TIP OF THE DAY: Reinvent Eggs Benedict With These Variations

    Since it was invented in the 1860s, Eggs Benedict has been a posh addition to the breakfast-lunch-brunch menu. It was created by the chef at a tony New York restaurant, Delmonico’s, for a wealthy customer, Mrs. LeGrand Benedict (here’s the history of Eggs Benedict).

    The original recipe topped two toasted English muffin halves with round-cut slices of ham, poached eggs; and Hollandaise sauce. Over the years, the more conveniently-shaped Canadian bacon replaced the trimmed ham.

    The ham substitutions continued, gaining momentum among creative chefs in modern times. Why not create your own reinvention of Eggs Benedict for Mother’s Day or other special occasion? Select your options from these categories of ingredients:

    English Muffin Substitute

  • Buttermilk biscuits
  • Corn cakes
  • Croissants
  • Crumpets
  • Potato pancakes
  • Rustic country bread
  • Whole wheat English muffins
  •  

    Classic Eggs Benedict. Photo courtesy American Egg Board.

     

    Note: You need a type of bread that will soak up the egg yolk. Pita, for example, doesn’t work here. Steer clear of regular pancakes and waffles. They take what should be an elegant dish to McGriddles territory.

    Ham/Bacon Substitute

  • Artichoke hearts, asparagus, avocado, broccoli rabe, grilled portabella mushrooms (recipe), grilled tomato slice, creamed or wilted spinach
  • Corned beef hash (recipe)
  • Crab cakes
  • Lobster tail, shrimp, scallops (alone or in combination)
  • Pâté de foie gras
  • Poached chicken
  • Poached salmon
  • Prosciutto or serrano ham
  • Smoked salmon or gravlax
  • Steak tartare
  •  
    What about everyday bacon strips? Eggs Benedict should be a special dish. By all means serve poached eggs with bacon—just not on an English muffin with Hollandaise sauce.

    Similarly, fried eggs, sausage and gravy should remain their fine casual selves, and not be adapted into a Benedict-style variation.

     

    Portabella Eggs Benedict, a vegetarian
    option. Photo courtesy Mushroom Council.

     

    Hollandaise Sauce Substitute

  • Béchamel Sauce, a white sauce that can be flavored with just about anything (recipe)
  • Dill Sauce (béchamel with dill or other herb/herb mix)
  • Mornay Sauce (béchamel with cheese)
  • Mushroom Sauce
  • Sriracha-Accented Hollandaise Sauce (spicy)
  • Truffled Hollandaise Sauce
  •  
    Consider how you can flavor a basic béchamel to match the ham substitute. For example, add dill to the sauce for lobster, horseradish and lemon zest for crab cakes.
     
    Garnish

  • Baby arugula
  • Basil, chiffonade
  • Caviar
  • Chives, snipped
  • Microgreens
  •  

    FOOD TRIVIA: THE HISTORY OF BRUNCH

    The term, a combination of breakfast and lunch, was coined in the U.K. in 1895 to describe “a Sunday meal for Saturday-night carousers.” This first reference in print was an article in Hunter’s Weekly (source).

    Brunch eliminated the need to rise early for breakfast. Instead of the conventional post-church early Sunday dinner, the new meal, served around noon, started with a course of toast, marmalade, tea. coffee and other breakfast foods before moving on to some heartier fare.

    And the rest is delicious history.

      

    Comments

    RECIPE: Sweet Pea Deviled Eggs

    For all the deviled egg fans out there: Here‘s a springtime recipe for Sweet Pea Deviled Eggs from Del Monte. You can use cooked fresh spring peas in season (now!), or can use canned peas year-round. This recipe also works for St. Patrick’s Day and other green-theme occasions.

    Substituting peas and avocado for half of the egg yolks reduces the cholesterol load.

    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Makes: 24 stuffed egg halves

    RECIPE: Sweet Pea Deviled Eggs

    Ingredients

  • 12 eggs, hard-cooked
  • 1 cup cooked spring peas or 1 can (8.5 oz.) Del Monte Sweet Peas-No Salt Added, drained
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup light mayonnaise
  • 1-1/2 teaspoons sugar (optional)
  • 1 tablespoons plus 1 teaspoon cider vinegar
  • 2 teaspoons prepared mustard
  • Salt and pepper, to taste
  • Chopped fresh basil, chives or parsley
  • Optional: sweet paprika
  •  

    These deviled eggs have reduced cholesterol: Only half of the yolks are used. Photo courtesy Del Monte.

     

    Preparation

    1. COOK eggs: Place in a large saucepan, completely covered in cold water. Bring to a boil over high heat, reduce heat and simmer 10 minutes. Remove from heat, run under cold water briefly and peel. Peeling under cold running water helps to remove the shell more easily and helps to cool the eggs for handling. Cut in half lengthwise. Remove the yolks; set aside 6 of the 12 yolks for for another purpose (see below).

    2. PLACE 6 egg yolks in a blender or food processor with the peas, avocado, mayonnaise, sugar, vinegar, mustard and salt and black pepper. Purée until smooth.

    3. SPOON equal amounts of the purée into each of the egg white halves. Garnish with parsley and/or paprika.

     

    If you have extra yolks, we know what to do
    with them. Photo courtesy American Egg
    Board.

     

    USES FOR COOKED EGG YOLKS

    If you’ve got extra egg yolks:

  • Mix into chicken salad, egg salad, potato salad or tuna salad.
  • Crumble, grate or sieve over green salad, cooked vegetables, rice and grains.
  • Mash with mayonnaise, relish, salt and pepper and serve on toast as a snack or first course, with crackers as a snack, or stuffed into celery or endive leaves.
  • Pennsylvania Dressing for a green salad (recipe follows).
  •  
    We found this recipe for Pennsylvania Dressing, which was served in the dining cars of the Pennsylvania Railroad atop a salad of iceberg lettuce, tomato wedges, sliced cucumber, scallions, radishes and celery:

     

    PENNSYLVANIA DRESSING RECIPE

    Ingredients

  • 2 hard-cooked egg yolks
  • Tarragon vinegar
  • 1 teaspoon paprika
  • 1 teaspoon celery salt
  • 1 heaping teaspoon powdered sugar (omit if you don’t like sweetness in your dressing)
  • 1 green pepper, chopped medium fine
  • 6 chives or small young onions, chopped very fine
  • 1 sprig parsley, chopped fine
  • Juice of 1/2 lemon, strained
  • 1/2 cup olive oil
  • 1 cup mayonnaise
  •  
    Preparation

    1. MASH egg yolks with enough tarragon vinegar to make a smooth paste.

    2. ADD each ingredient in the order listed, mixing well before adding the next. Beat with a whisk until blended thoroughly, about 1 minute.

    3. POUR into a glass jar and cover tightly. Chill at least 1 hour before serving. Makes 1 pint.
     
    FOOD TRIVIA: WHY THE EGGS ARE HARD COOKED, NOT HARD BOILED

    It‘s a technicality: While the cooking water is brought to a boil, the eggs are actually simmered until cooked, not boiled.

      

    Comments

    ST. PATRICK’S DAY: Green Deviled Eggs Recipe

    We”ll be eating green on St. Patric’s Day.
    Photo courtesy Avocados From Mexico.

     

    Although we start every St. Patrick’s Day with a green bagel, each year we look for new, fun green dishes for our celebration.

    This year it’s Avocado Deviled Eggs: Avocado replaces the mayo in this party classic.

    This recipe, from Avocados From Mexico, yields 12 deviled eggs.

    GREEN DEVILED EGGS

    Ingredients

  • 6 hard-cooked eggs, peeled and cut lengthwise
  • 1 fully ripened avocado from Mexico, peeled, pitted and diced
  • 1 tablespoon plain Greek yogurt
  • 2 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon minced jalapeño
  • 1 tablespoon finely chopped onion
  • Garnish: chopped fresh chives
  •  

    Preparation

    1. COMBINE the egg yolks and avocado in a small bowl; mash until smooth.

    2. STIR in yogurt, mustard, vinegar, salt and pepper; mix thoroughly. Stir in jalapeño and onion

    3. SPOON into egg white shells, dividing equally. Arrange on a serving plate. Cover lightly with plastic wrap; refrigerate for up to 3 hours. Garnish with chives before serving.

      

    Comments

    RECIPE: Valentine Deviled Eggs

    Beet-ing heart deviled eggs for Valentine’s
    Day. Photo courtesy Andrews McNeel
    Publishing.

     

    A delightful cookbook was published today for lovers of deviled eggs, D’Lish Deviled Eggs: A Collection of Recipes from Creative to Classic. The 50 recipes from chef Kathy Casey prove the case that deviled eggs are not just for summer picnics; they demand their place at the table year-round.

    We’ll publish a review of the book at another time, but we wanted to rush this special recipe for Valentine Deviled Eggs for your consideration.

    Have you ever thought of mixing beets and eggs? It’s a delicious combination.

    “I’m all for an appetizer that doubles as a fun craft project, and these eggs certainly fit the bill,” says Chef Casey. “Pickled beet juice turns the whites deep pink and makes these eggs ideal for serving up on Valentine’s Day.”

    Whether it’s for a party or a romantic tête-a-tête, whip up a batch of these “Beet-ing Heart” eggs.

    The recipe makes 24 deviled egg halves. Check out the information at the end of the article for why it’s O.K. to enjoy your fare share (two halves a day).

     

    RECIPE: BEET-ING HEART VALENTINE DEVILED EGGS

    Ingredients

  • 1 can or jar (15 ounces) sliced pickled beets (our favorite is Aunt Nellie’s)
  • 1/2 cup red wine vinegar
  • 1/4 cup sugar
  • 1 dozen hard-cooked eggs (recipe)
  •  
    Filling

  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 2 tablespoons stone-ground mustard (you can substitute Dijon mustard)
  • 2 tablespoons minced red onion
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • Fresh-cracked black pepper
  •  
    Topping

  • 1/4 cup reserved small-diced pickled beets, drained well
  • 2 tablespoons thinly sliced green onion
  •  
    Preparation

     

    1. PICKLE THE EGGS. Drain the beet liquid into a deep medium container and reserve the beets separately. Add the red wine vinegar and sugar to the beet liquid and stir to dissolve the sugar. Peel the hard-cooked eggs and add to the mixture, being sure they are submerged. Cover and let sit for about 4 hours, refrigerated. Stir often to color evenly. OPTION: For a polka dot effect, firmly pack the eggs into a narrow container so that they are all touching, and do not stir them. The eggs will be lighter pink or white where they touch, lending a perky polka dot pattern.

    2. DRAIN the eggs well, pat dry on paper towels, and discard the beet liquid. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover and refrigerate.

    3. FINISH THE EGGS. With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, red onion, sugar and salt; mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Add salt and black pepper to taste.

     

    It’s fine for most people to have one egg a day. Photo courtesy American Egg Board.

     

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

    5. TOP each egg half with 1/2 teaspoon of pickled beets and a sprinkle of green onion.
     
    WHAT ABOUT THE CHOLESTEROL IN EGGS?

    As reported last week in The New York Times, a recent review off cholesterol studies suggests that for most people, eating one egg a day is not bad for the heart.

    A review of eight prospective studies covering 263,938 subjects found no evidence that eating an egg a day increased the risk of heart disease or stroke, according to Dr. Frank B. Hu, a professor of nutrition and epidemiology at Harvard University and co-author of the study. The results were the same for men and women and in all age ranges.

    That means you can enjoy two halves of these delicious deviled eggs. Here’s more on the study.

      

    Comments

    VALENTINE’S DAY: Heart-Shaped Egg Molds

    Eggs of love. Photo courtesy Gifts and
    Gadgets | Amazon.

     

    How cute are these? Turn eggs into Valentine hearts or everyday love food, with Eggspress Heart Shaped Boiled Egg Molds.

    Use the heart-shaped, hard-cooked eggs (inaccurately called hard-boiled eggs—see hard-cooked eggs versus hard-boiled eggs):

  • At breakfast or snack time, on toast
  • At lunch, on a sliced egg sandwich
  • At lunch or dinner, on a salad
  • As a garnish or side at any meal, topped with flavored mayonnaise (including bacon mayonnaise), relish, chutney, etc.
  •  
    How would you use them?

    A set of two heart shaped molds is $9.95.

     

    HOW MANY DIFFERENT TYPES OF EGGS HAVE YOU HAD?

    See our egg-cellent Egg Glossary for the different types of eggs.

      

    Comments

    FOOD HOLIDAY & RECIPE: Bacon Cheddar Deviled Eggs

    November 2nd is National Deviled Egg Day, a cause for celebration at The American Egg Board, the folks behind IncredibleEgg.org.

    They’ve developed this tasty recipe for deviled eggs with bacon and Cheddar cheese—delicious at breakfast, lunch, dinner and snack time.

    Prep Time: 30 minutes
    Cook Time: 0 minutes
    Servings: 24 servings (1 serving = one stuffed egg half)

    RECIPE: DEVILED EGGS WITH BACON & CHEDDAR

    Ingredients

  • 14 hard-cooked eggs
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1-1/2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon fresh-ground pepper
  • 1/3 cup crumbled cooked bacon
  • 1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
  • 2 tablespoons chopped fresh chives OR green onion tops
  • Optional garnish: paprika
  •  

    A new way to enjoy bacon and eggs. Photo courtesy American Egg Board.

     

    How to make the perfect hard cooked eggs, and why they’re hard cooked rather than hard boiled.
     
    Preparation

    Deviled eggs can be made up to 12 hours in advance.

    1. CUT cooked eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves. Save remaining 2 yolks for other use: crumbled into salads, on cooked vegetables, in baked potatoes, etc.

    2. MASH yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.

    3. SPOON 1 heaping tablespoon of yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.

    4. GARNISH with a dusting of paprika prior to serving.
     
    COOKING TIPS

    Egg Freshness. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

    Peeling Tip #1. Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

    Peeling Tip #2. To peel a hard-boiled egg, gently tap egg on countertop until shell is finely crackled all over. Roll the egg between your hands to loosen the shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.

    Storage. In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

    Easy Filling Technique. Here’s the no-mess method: Put the filling in a 1-quart plastic food-storage bag. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.

    Picnic Or Tailgate Food Safety Tip. Place filling in plastic bag; carry cooked white halves and filling mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
     
    MORE DEVILED EGG RECIPES

  • Crabmeat, Sturgeon & Smoked Salmon Deviled Eggs With Caviar Caps
  • Gourmet Deviled Eggs Trio
  • Deviled Eggs With Smoked Okra
  • Mix & Match Deviled Egg Stuffings
  •   

    Comments

    HALLOWEEN RECIPE: “Deviled Eyeballs,” Halloween Deviled Eggs

    Turn traditional deviled eggs into deviled eyeballs, eye-popping treats that delight young and old alike. We just love this recipe!

    Serve the Deviled Eyeballs with Eyeball Martinis.

    Makes: 16 halves
    Prep time: 20 minutes
    Cook time: 15 min for eggs

    RECIPE: “DEVILED EYEBALLS,” HALLOWEEN
    DEVILED EGGS

    Ingredients

  • 8 hard-cooked eggs (how to make them)
  • 2 fully ripened avocados from Mexico, halved,
    pitted, peeled and diced
  • 2 tablespoons lemon juice
  • 1 tablespoon grated horseradish, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground or cracked black pepper
  • 1/8 teaspoon ground red pepper (cayenne)
  •  

    Are you looking at me? Photo courtesy Avocados From Mexico.

     

    For The Eyes

  • Roasted red peppers
  • Black olives
  •  
    Preparation

    1. BOIL. Cook and peel eggs (cooking instructions). Cut in half lengthwise. Remove yolks to medium bowl; arrange whites on serving platter.

    2. COMBINE. Add avocados and lemon juice to bowl with yolks; mash until smooth, mixing well. Stir in horseradish, salt and black and cayenne peppers.

    3. FILL. Fill egg white halves with heaping tablespoon of mixture, piling high.

    4. DECORATE. To make devilish eyes, thinly slice roasted red peppers to create veins on the “eyeballs.” Top with sliced black olives.
     
    Find more delicious avocado recipes at AvocadosFromMexico.com.

      

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