Heavenly Deviled Eggs: Tips and Tricks for Fun, Flavorful Fillings
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Heavenly Deviled Eggs: Tips and Tricks for Fun, Flavorful Fillings
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Product Details
| ISBN-13: | 9781524647476 |
|---|---|
| Publisher: | AuthorHouse |
| Publication date: | 11/28/2016 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 50 |
| File size: | 4 MB |
Read an Excerpt
Heavenly Deviled Eggs
Tips and Tricks for Fun, Flavorful Fillings
By Gail Valeskie
AuthorHouse
Copyright © 2016 Gail ValeskieAll rights reserved.
ISBN: 978-1-5246-4746-9
CHAPTER 1
The Zen of the Perfect Hardboiled Egg
If you are anything like I used to be, I used to think that getting a "perfect" hardboiled egg — all smooth, firm outer white ovals with just-right dense and bright yellow yolks — required magic spells just short of witchcraft! There was even a point when I would only boil the water and prepare them late at night — and I mean late (anywhere between 10 o'clock at night and midnight). It seemed to me at that time, only then did my hardboiled eggs come out perfectly: the shells peeled off perfectly, the eggs were perfectly white and smooth, the knife cut perfectly through them without tearing the whites, the yolks were perfectly centered and perfectly bright yellow in color. Life was good. This was truly my "Zen of the Egg."
But there came the day when I needed to create my lovelies during daylight hours. I read about a little helpful hint in one of those women's magazines and, voilà, my life was changed forever! So I am passing this tip on to you so you may henceforth enjoy this sure-fire, fool-proof way to perfect hardboiled eggs.
Step 1. First buy fresh large or extra large eggs that are at least a week old; older eggs just won't work and are best used for other baking needs or breakfast. [How to tell if the eggs are fresh? If they sink, they are fresh; if the egg stands up and bobs on their bottom, they are not fresh; if they float on the surface, they should be discarded.]
Step 2. Depending on how many deviled eggs you are planning to make, get an appropriate size pot to make one layer of eggs, covered with an inch of water, add a pinch of salt and bring to a boil. Now, there are two schools of thought: some folks say to wait until the water boils before placing the eggs in the pot; I prefer to float my eggs in cold water, cover with a lid, and let the water boil with the eggs already in the pot. In either case, be careful the water does not boil over and stir occasionally to help the yolks "center" as they cook.
Step 3. Let the eggs boil 20-25 minutes. [Some folks say 10-15 minutes; I still find the yolks are too soft at this timing.] When the time is up and using potholders, bring the pot over to the sink and, with the lid still on (to prevent scalding of hands or body), carefully pour off the boiled water by tilting the pot away from you.
NOTE: While green eggs yolks are not harmful, they do not look appealing. Green egg yolks are a result of a chemical reaction between the egg white and yolk. The iron from the egg yolk reacts with the sulfur in the egg white, which creates hydrogen sulfide that results in a gray or green yolk. When you wish to prevent the green color, only cook the eggs for the recommended time in a single layer in your pot covered with water. Overcooking the eggs can also cause them to have a strong sulfur smell. Placing them in a bowl of ice water prevents them from cooking and stops the reaction.
Step 4. Next, run cold water over the boiled eggs. Pick up each egg and whack it on the top and bottom, returning it to a bowl of ice water. Do this with each egg and let them stand for about 5-10 minutes.
NOTE: If you are not going to use the eggs right away, do not whack them. Soaking in the ice water for 10-15 minutes will still allow the eggs to peel easily later when you are ready to use them.
Now, why whack the eggs on the top and bottom, then return them to the water? By doing this, a vacuum of air and water is created between the egg and the shell, which allows for ...
Step 5. Begin easy removal of the shell by peeling from one end, whichever is easiest for you to do and go to town! (Some people prefer the bottom, wider base of the egg; others, the narrower top.) Move slowly around the egg until the shell is completely removed. After a few tries, you will notice how smoothly the eggshell literally lifts away due to the air-water process.
You now have begun the process for the "Zen of the Egg" and have perfect hardboiled eggs suitable for a multitude of entrees, salads, side dishes and, of course ...
CHAPTER 2The Zen of the Perfect Filling
I love to create food that is both healthy and tasty AND pleasing — thus inviting — to the eye ... and stomach! Fillings go from the traditional "old fashioned" favorites to some creative new variations, and offer something for just about every taste bud. There are lots of shortcuts for the busy cook who wants end results to look like lots of attention was given ... but using half the time! Many of the filling ingredients will undoubtedly spark some ideas of your own and I can only say, "Go for it!" As long as it tastes good to you, chances are it will taste good to others, too! So, let's get started with the "Zen of the Perfect Filling."
Let's begin with what I call "The Basic Filling". This is the simplest and best one to start out with, especially if this is your first time preparing deviled eggs. The ingredients you will need for this filling are: yolks from the hardboiled eggs, mayonnaise and prepared mustard (your favorite brand or low-cal is fine).
Step 1. Take a peeled hardboiled egg in one hand and with a sharp knife in the other hand, carefully cut the egg in half lengthwise. Gently pop the yolk from each half into a mixing bowl and place the egg white halves onto a serving dish or tray.
Step 2. Let's say you made a dozen hardboiled eggs, so you have 12 yolks in the mixing bowl. Begin with 2 heaping tablespoons of mayonnaise (regular or low fat) and mashing the yolks and mayo together with a fork until smooth to your liking or use an egg beater for smoother texture. Next, add at least 1 heaping tablespoon of prepared mustard — if you like really bright yellow eggs, use French's brand; if you like more tart, use Grey Poupon or substitute your favorite brand. Fold the mustard into the egg/ mayo mixture until well blended. Add more mustard as needed for desired color, flavor and texture (a half teaspoon at a time). For creamier filling, add more mayo or up to a teaspoon of water as needed. Be careful — you don't want it runny!
Step 3. With a slightly mounded teaspoon,* carefully drop the filling into the "belly" of the egg white. Do all the eggs, making sure you have plenty of filling left. When all the eggs' "bellies" are filled, use the remaining filling to heap on top of each half egg.
* You may also use a pastry bag with a wide decorating nozzle attached to allow smooth flow of the egg mixture into the egg white boat. An appetizer knife with its rounded blade also is a great "spatula" for filling the egg boat.
Step 4. If you need to refrigerate the deviled eggs overnight, place toothpicks in some eggs and place plastic wrap over the tray for safekeeping or, if using a deviled egg carrier, "put a lid on it"!
This is the basic "Old Fashioned" (OF) deviled egg filling. Following are some favorite versions of "OF" with a twist. By all means, feel free to experiment with your own variations of Deviled Eggs!
* * *
* Add pickle relish (sweet, dill or Kosher) to the basic OF mixture; start with just 1 tablespoon, add more to taste, depending upon how "pickled" you want it.
* Add half of a 3.5-ounce can of chopped olives (black or green, or 1/3 cup tapenade to the basic OF mixture.
* Add half of a 3.5-ounce can of tiny deveined shrimp to the basic OF mixture.
* Sprinkle cayenne pepper, chili, or paprika over eggs filled with basic OF mixture.
* * *
Feeling a little bit on the "devilish" side? Would you like to create some "heavenly" new variations that take our good "Old Fashioned" basic filling from ordinary into the extraordinary? Okay, here we go!
* * *
Most of the following fillings are the result of adding lots of imagination to either "what is on hand at home" and "what is available at the store/deli". I have divided the different tastes into several categories; most of them start with the basic "Old Fashioned" (OF) filling unless otherwise stated.
Brunch
Next time you have folks over for brunch, try some of these tempting ideas.
* Bacon bits 'n eggs: Use either fresh fried (or baked: cooks out more grease!) crushed bacon strips or Hormel-brand low salt bacon bits blended in with basic OF mixture. Ratio: about 6 strips of thick-cut bacon, crisp and crushed; about 14 jar of Hormel bits. (Oscar Mayer has a no nitrate/nitrite 2.8 oz bag if you prefer uncured: use minimum 2 Tablespoons up to ¼ bag.)
* Ham 'n eggs / Prosciutto 'n eggs: Use deli ham, finely chopped and added to basic OF mixture. Garnish with caviar if you're feeling ritzy!
Note: Experiment with diced sausage, Spanish style or Mexican style chorizo — the sky is the limit!
* Guacamole 'n eggs: Now, I was going to call this filling "Green Eggs and Ham" (because I thought you could have served these deviled eggs with slices of Canadian bacon or ham steaks) but I didn't want to risk a lawsuit from Dr. Seuss ... SOOoo you will just have to "think" that until you need to explain to children why the eggs are green. Simply substitute the 2 tablespoons of mayo with the guacamole (fresh homemade or store bought) — your choice whether mild, medium or spicy — and have some good laughs while eating these tasty morsels.
* Yolk-free: Replace yolks entirely with guacamole in the boat, garnished with a tortilla chip and piece of bacon. Spice it up with a piece of chili pepper or salmon for color!
Dips to Nip Mayo in the Bud
Besides being extra quick in the preparation stage, you really can have a lot of fun using either the prepared dips in the deli section of your supermarket or you can make your own fresh with the seasoning packets, sour cream (or non-fat plain yogurt) and egg yolks instead of using the mayonnaise. Either way, you are really substituting the prepared dip mixture (or your homemade dip) for the mayo in the OF filling. Some delicious ones to try are:
* Artichoke and garlic / Artichoke and spinach: Start by adding 2 tablespoons to the mashed egg yolks, adding more dip until at desired smoothness.
* Clam: Start by adding 2 tablespoons to the mashed egg yolks, adding more dip until at desired smoothness.
* French onion / roasted garlic: Start by adding 2 tablespoons to the mashed egg yolks, adding more dip until at desired smoothness.
* Ranch: Start by adding 2 tablespoons to the mashed egg yolks, adding more dip until at desired smoothness.
* Sour cream with bacon bits or chives: Start by adding 2 tablespoons to the mashed egg yolks, adding more dip until at desired smoothness.
* Spinach dip: Replace egg yolks and fill egg boats with the dip.
Exotic
* This next filling uses hummus in the filling. This filling is particularly good if you want (or need) to eliminate the yolks (especially if watching cholesterol) because the hummus is slightly medium yellow color. When flavored with roasted garlic, sun-dried tomatoes, eggplant or even just plain, it is quite tasty. You may add spices to it if desired, according to taste. And yes, it can still be added to yolks for an interesting mixture of exotic flavors, if cholesterol isn't a concern.
* Some people love curry in their foods and there is absolutely no reason not to add curry to taste when preparing the basic of filling. Make it as mild or as zesty as you like!
Fish Pastes and Patés
Many people enjoy fish and I have experimented with various pastes and patés over the years to find those that are not overpowering in "fishiness," leaving just the right "essence" of fish on the taste buds. When using either pastes or patés, remember the old commercial: "A little dab'll do ya!" Oftentimes, less truly is more. Some flavors that lend themselves to egg fillings are:
* Anchovy Paste: Squeeze out about ¼ inch-worth (¼ teaspoon) of paste into the basic OF filling, taste; add more paste in increments of ¼ inch/tsp of paste to desired taste.
* Crab/Smoked Crab Paté: Add 1 teaspoon of paté into the basic OF filling, taste; add more paté to desired taste. Top with pieces of crab and finely chopped chives.
* Lobster/Smoked Lobster Paté: Add 1 teaspoon of paté into the basic OF filling, taste; add more paté to desired taste.
* Shrimp Paté: Add 1 teaspoon of paté into the basic OF filling, taste; add more paté to desired taste.
* Salmon/Smoked Salmon Paté: Add 1 teaspoon of paté into the basic OF filling, taste; add more paté to desired taste.
* Seafood Salad/Ceviche: This is an excellent alternative when watching calories/cholesterol. Replace the yolks altogether and fill egg whites with either seafood salad or ceviche mixture – just make sure if you buy the seafood salad from a deli that they use low cal mayo. Or make your own — see appendix for recipes.
Note: Garnishes best used for these appetizers are pieces of the actual anchovy, crab, lobster or shrimp which gives your creations a pretty visual presentation. See page 23 for additional ideas.
* * *
Mustards
In California, we are fortunate to have a wide selection of delicious mustards. Many of them can be found at the various wineries in Northern California, with flavors such as Champagne, Cranberry, Garlic, Sesame, Sonoma Vegetable, to name a view, and remember the honey and honey-dijon mustards as well as the old standbys of Grey Poupon and French's! There seems to be something for every palate and I delight in experimenting with them in my deviled egg fillings. So, simply find a new mustard you would like to try and substitute it into the basic OF filling and, voilà, you have a new taste treat to enjoy and share with friends.
Spicy
Many of my friends LOVE spicy foods — the hotter, the better — so this section is for them! There are so many seasonings — fresh or packaged, canned or jarred, to choose from. Just a few even I enjoy are:
* Artichoke with Jalapenos: This is a store-bought dip with parmesan and romano cheeses in thick sour cream with artichoke hearts and jalapenos ... or use these ingredients to make your own! Replace mayo in basic OF filling with 2 tablespoons of dip blended into mashed yolks; this mixture is also good without the yolks — just spoon into egg whites ... Olé!
* Seasonings such as Cajun, chili powder and taco seasonings create some zip; add crushed chilies to the basic OF filling and watch the fire!! The good news is you can "adjust the heat" by how much or little seasoning is added.
* Chopped pickled Jalapenos also add color and zip to the basic OF filling — good for palates that want a "little excitement" but not too much.
* Wasabe — just a dab on top of OF mixture, or, if you like it HOT (or have a cold), mixed in OF mixture ... sinuses cleared!
Remember: You can also use the seasonings, chilies, chili pepper flakes and jalapenos for added garnishes, too.
Veggies and Cheeses
This is a fun variety of fillings because you can use whatever fresh vegetables you have on hand at home. There are also some delicious gruyere cheeses (fluffy fromages) that blend easily and add subtle flavors to the egg yolks. Rondele brand has a delicious garden medley and roasted garlic fromage that I have used with great results; Alouette also has some tasty alternatives of herb and garlic, roasted sun-dried tomatoes, or spinach and artichoke.
* Artichoke with parmesan and romano cheeses in thick sour cream: This is a store-bought dip, cousin to the Jalapeno version listed above. Replace mayo in basic OF filling with 2 tablespoons of dip blended into mashed yolks; this mixture, too, is good without the yolks — just spoon the dip into egg whites.
* Rondele brand "Garden Medley" or "Roasted Garlic" fromage: Add 1 tablespoon of either flavor cheese to basic OF mixture, adding more cheese to desired taste. If too stiff, add a teaspoon water to thin.
* Chopped mushroom and garlic (fresh, canned or jarred): finely chop mushrooms and garlic cloves (if not already so in cans/jars) and start with 1 tablespoon of each added to basic OF mixture. Add more as desired.
* Spinach (frozen, canned or prepared deli spinach dip): If using frozen spinach, chip off about one quarter of block, thaw, squeeze and add to basic OF mixture. If using canned spinach (look for low salt), buy a 14.5 oz can, drain off fluid, rinse again to remove excess salt, squeeze and add half-can to basic OF mixture. If using prepared deli (or fresh homemade) spinach dip, replace mayo in basic OF filling with 2 tablespoons of dip, add more dip to desired consistency; you could also use just the spinach dip by itself without any yolks as a filling. [See appendix for recipe.]
* * *
All right, now we have prepared some "heavenly" new versions of our Deviled Eggs but how can we tell them apart, especially if we made more than one flavor to bring to the office potluck or family gathering? I mean, you've seen one egg, you've seen 'em all, right?
(Continues...)
Excerpted from Heavenly Deviled Eggs by Gail Valeskie. Copyright © 2016 Gail Valeskie. Excerpted by permission of AuthorHouse.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Table of Contents
Contents
Introduction, v,Acknowledgments, vi,
1 The Zen of the Perfect Hardboiled Egg, 1,
2 The Zen of the Perfect Filling, 5,
3 The Zen of the Perfect Garnish for the Hardboiled Egg, 14,
4 A Year of Special Holiday Theme Deviled Eggs, 16,
Appendix, 20,
Index, 31,