My daughter and I came up with these one day after a conversation about how deviled eggs were one of our favorite ways to eat eggs. We decided that since they were so great, variations to a favorite had to be made. After a quick look in the fridge, we decided to make a green deviled egg using lime and cilantro. Man! Were they yummy! Even my not-a-deviled-egg-fan husband enjoyed them. I think he’s a convert!
Peel the boiled eggs and slice in half lengthwise.
Remove the yolks to a small bowl or food processor. Using a food processor will create a creamier egg with more uniform color like that pictured, but mashing and mixing with a fork is just fine.
Add remaining ingredients and blend well until mixture is smooth.
Spoon or pipe into the cavities of the white halves.
Garnish with extra cilantro.
So now that Easter is over, what are you going to do with all the hard boiled eggs you decorated? If you are like me there are only so many plain eggs and egg salad sandwiches you can eat. But Deviled Eggs are easy to make, and dress up plain boiled eggs. They also make great appetizers for any party and are great at any time of the year. You can easily make more or less as needed.
If where the yolk is positioned is important to you, store your eggs sideways in the fridge before you boil them. Also older eggs will peel better than fresh eggs. If you get your eggs from the store you shouldn’t have to worry about it too much but if you have farm fresh eggs try and use 3 day to week old eggs.
Start by peeling your eggs and then cutting in half.
Take the yolks out of the centers and place in a bowl. Place the whites on a platter with the yolk hole up.
After all the yolks are in a bowl mash slightly and add the mayo, mustard, pickle juice and salt and pepper. Mash this all as much as you would like, if you want to make them extra pretty and pipe them, make sure it is pretty smooth. If you are just going to spoon it in, a few chunks will be fine.
Once mashed, you can either place the yolks in a bag and pipe into the white or you can just spoon it into the whites. Make sure to start with less yolk, you can always go back and add more, but it is harder to take some of each and put into another.
When all are filled sprinkle with paprika.
Why risk whatever is in that large jar at the deli? It’s easy to make pickled eggs at home. As written, this recipe is mouth-searingly hot; be sure to adjust for your personal preference.
For the hard-boiled eggs:
Place the eggs into a pan large enough to fit the eggs and enough water to cover them, plus an additional inch of water over the top.
Cover with cold water, then, for each quart of water, add 1/2 teaspoon of salt, and one teaspoon of baking soda. The salt and baking soda should make the eggs easier to peel.
Cover, and place over medium heat and bring to a boil. As soon as the water is at a rolling boil, turn off the heat and leave the pot on the hot burner, and leave the cover on the pot. Set the timer for 10 minutes.
When the 10 minutes are up, drain the eggs, and fill the pot with cold water. This ostensibly helps to separate the shell and membrane from the white.
Peel the eggs using whatever method you find easiest.
For the brine:
In a medium pot, combine 2 cups white vinegar, 1/2 cup water, 1/2 cup sucanat, 1 teaspoon of salt, 1 teaspoonful pickling spice, 1 heaping tablespoon red pepper flakes, 5 whole cloves, 1 cinammon stick, 6 halved cloves of garlic, 2 hot peppers, and 1/4 onion.
Adjust the level of heat by using more or less red pepper flakes – the way it’s written here brings a high, intense heat.
Place over medium heat, bring to a low boil, reduce heat, and allow to simmer for 15 minutes.
After the 15 minutes passes, allow the brine to cool a bit, then ladle some of the brine and veggies into the bottom of a clean quart jar. Put in 3 eggs, then more brine and veggies. Then more eggs, then more brine, et cetera, until the jar is full to the neck.
Put on a lid, tighten it up, and allow to cool before putting into the fridge.
Now, here’s the hard part: Wait three weeks before eating.
You can push it to two, if you’re really, really impatient, but the longer you wait, the more intense the heat and flavor.
Curry spiced pickled eggs with the awesome side effect of a brilliant yellow. These not only look great but taste great too. Use as you would an hard boiled egg. Sliced on a salad, as and egg salad or eat by themselves as a nutritious snack.
Pack eggs into a quart sized mason jar. I was able to fit about 10 eggs in a jar. Sprinkle spices in as you pack the eggs. Cover with salt brine. It’s important to make sure the eggs are fully submerged using a weight. Cover tightly and let set for about a day. Transfer to the fridge and let marinate for few days to a week before serving. The longer they set, the more the color will leach in to the middle of the egg. I suggest using these within a month (if they last that long).
There is no need to use chemicals to dye your Easter Eggs. Dying your eggs with homemade vegetable dyes is an interesting, healthy, and fun way to enjoy this tradition with your family!
Hard boil your eggs, and allow them to cool completely. Make sure they are well dried before placing them into the dye baths.
Immerse the eggs in the coloring liquid to which you have added 2 Tablespoons of white vinegar (per quart of liquid) and put them into the refrigerator.
Go back from time to time and check on the color. When it is as you wish, then remove the eggs and discard the dye liquid. The longer they soak, the deeper the color.
After coloring, be sure to store your eggs in the refrigerator!
Onion Skin Dye Yellow to Gold
To make dye from yellow onion skins, place several skins in your pot of water. Boil them for a little while and allow the mixture to cool with the skins in the water. Then drain off the water to use for the actually dyeing. Add the vinegar. Put the skins in your compost. Soak your hard-boiled eggs in this dye bath and depending on how many eggs you use and how concentrated the dye bath is, you can get warm tones that range from gold to a lovely terra cotta.
Cranberry Dye Light Blue
To use fresh cranberries, boil 4 cups cranberries in 2 cups cold water until the berries burst. Let them cool. Drain and save the liquid. Add the vinegar. For a light blue, soak only a short time. If the eggs stay in very long, they will become dark gray in color.
Turmeric Yellow Dye
In a quart of water, simmer 1/4 cup of ground turmeric. Cool. Strain, add the vinegar and proceed.
Red Cabbage Blue
About 3/4 of a head of red cabbage chopped up will make a lovely blue. Again, cook for a while, cool in liquid, strain, add the vinegar and then dye your eggs.
Eggs pickled using lactofermentation! Not only do they look cool, they taste great too. Use juice from lactofermented beets to add color.
Stuff eggs in a 2 pint jar. Dissolve salt in the beet juice (add a little water if needed to dissolve salt). Add to jar. Add filtered water to cover eggs completely, leaving at least 1/2″ head space. Make sure eggs remain submerged and leave at room temperature for a day. Move to the fridge and let marinate for a few more days.
Traditionally, Scotch Eggs are breaded and deep-fried. I’ve created a version here that is just as yummy and does not include any grains. A wonderful low-carb snack or breakfast for anyone.
Carefully place eggs in a saucepan and fill with water until the eggs are covered. Place the pan over high heat. When the water comes to a boil, place a lid on the pot and turn off the burner. Allow to sit for 5 minutes.
After 5 minutes, run the eggs under cold water until you are able to handle them.
The eggs will be soft-boiled at this time. This is important as we don’t want the eggs to become overcooked. Carefully, peel the eggs and allow to dry. The soft-boiled eggs may be more difficult to peel. Take care.
Divide the sausage into 5 equal pieces. Take one piece and pat it out into a patty. Place one egg into the center and mold the sausage around the egg. Be sure the entire egg is sealed in and there are no thin spots (this spots may crack during baking).
Roll egg in coconut flour and place on a parchment lined baking sheet. Repeat with remaining eggs.
Bake the scotch eggs at 350 degrees for 25-30 minutes, or until the outside begins to brown. Allow finished eggs to cool slightly before cutting into halves or quarters.
Serve warm or at room temperature.
Alternately, you can make these up the night before and bake in the morning, or if you’d prefer, bake the night before and refrigerate, then allow to come to room temperature before serving.
These are great for breakfast on the go or can be a beautiful display for a brunch.
A basic egg salad you’ll make again and again!
Stir all ingredients lightly. Serve as a sandwich, a side, or atop a salad.
Deviled eggs are one of the finest make-ahead foods you can find. Refrigerated in an airtight container, they will last 5-7 days. Add them to your composed salad plates, lunch boxes; use them as a nutritious snack or as a party platter.
Slice each egg in half and carefully remove the yolks to a bowl. If one or more of the whites falls apart, simply toss it in with the yolks for mashing. No one will be the wiser!
Arrange the whites on a platter or in the storage container of your choice. It’s best to start out with a container that requires the whites to be touching. That way, they won’t slide around and get messy when you move the container in and out of the refrigerator.
Mash the yolks. I like to use a pastry blender for this — it is quick and efficient.
Make a well in the mashed egg yolks to receive the wet ingredients.
Into that well place the mayonnaise, mustard and Tamari sauce. Mix them together before incorporating into the larger mass of yolks.
Mix all well.
Taste. You are checking for flavor and texture. You may want more liquid. If so, add yogurt or milk. You may want more salt or mustard. Add sparingly and taste. You can always add more, so don’t rush the process.
Spoon the yolk mixture into the white shells and garnish with a sprinkling of paprika.
Refrigerate.