RECIPE: Today's *head slap* moment. REC: Deviled Egg Spread

RECIPE:
C

carianna-in-wa

Well-known member
I love deviled eggs. They aren't fancy appetizers, to be sure, and they are oh-so-60's, but I love them. Really I do... but they are a colossal pain in the hiney to make. So I almost never do. But if someone brings them to a potluck you will catch me hovering near the tray.

Someone was twittering about a yummy deviled egg spread this morning and I googled and had a DOH! moment. I'm totally making this for Super Bowl.

http://thecuttingedgeofordinary.blogspot.com/2009/09/deviled-egg-spread.html

 
Carianna, this looks like fun!! You may enjoy a post from Gay, Rec: Pink Devilled Eggs

This is on my list for a valentine's day party or easter! Can't wait to try it!! The original link gay provided seems to have moved around, but here is a link to the recipe w/ photo, and recipe below (for safe keeping!)

contributed by Chef Spence Lack Saraveza
Saraveza Bottle Shop and Pasty Tavern
Portland, Oregon
Plate Magazine, March-April 2010

This was the most talked about dish at Carol Smoler’s Networking dinner – a perfect Easter dish – taste, color and all!

Ingredients
For the filling
12 egg yolks, hard boiled
1/4 cup mayonnaise
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
2 teaspoons hot sauce
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
1 tablespoon dill pickle juice

For the eggs
1 1/2 cups water, cold
1/2 cup white vinegar
8 ounces red beet juice, pickled
12 eggs, hard-boiled, halved, peeled, yolks removed (see above)
Filling
Hungarian paprika as desired
Chili powder as desired
Chives, cut into 1/2 inch pieces as desired

Method
Make the filling
1. Crumble yolks in bowl and mix with mayonnaise, pepper, salt, hot sauce, yellow and Dijon mustards and pickle juice until well combined. Run through a food processor for smoother results. Reserve, refrigerated.

Make the eggs
1. Combine water, vinegar and red beet juice in bowl and submerge egg whites to cover. Let eggs stand for at least 1 day before using. Drain whites well.

2. Mound filling in pickled egg whites or pipe it in with a star-tipped pastry bag.

3. Garnish with paprika, chili powder and chives. Serve 4 halves on a plate.

http://lesdameschicago.org/2010/03/pink-devilled-eggs/

 
Carianna, if you love devilled eggs, you will likely love this. More elegant for this season but

still meets your needs. I've been making this for many decades but always seem to drag it out at Christmas. People just sit down around it and become silent until it's gone. I've posted it before.

Caviar Pie

I do ½ of the recipe but serve it on the same...2 - 3 avocados.


2-3 ripe avocados, peeled and THINLY sliced
6 hard-cooked eggs
4 T. green onion, finely chopped
5-6 T. mayo
¼ t. Dijon mustard (I always use Maille, only Maille)

2 T. chopped parsley
juices of half lemon
salt and pepper
1 ½ c. sour cream
1/3 t. Dijon
13 ½ oz. jar lumpfish caviar, very thoroughly drained (black)

Dip the sliced avocado in lemon juice and arrange on the bottom of a quiche or pie plate, any serving plate with a bit of an edge. Mash the cooked eggs and combine with the green onion, mayo, mustard, parsley and salt and pepper to taste.

Spoon an even layer over the avocados, then blend sour cream with additional 1/3 t. Dijon and spread this over the top. There should be about ¼ “ layer of sour cream. Sprinkle top with caviar, cover and chill for several hours.

Guests spoon the creamy pie onto the cracker for nibbling.

Note: It is very important to drain the caviar first. I put it into a fine strainer and gently stir it from time to time...otherwise the black liquid is quite unattractive as it oozes out onto the creamy white surface. It may take an hour to drain well.

I also drastically reduce the amount of caviar to about 4 oz.

The biggest trick is to get the avocado just at the perfect ripeness. It has to fall apart enough to allow scooping with a spoon without the need for cutting, yet firm enough to hold together to support what is above it.

 
I got this recipe from Marg and make it when we have special guests.

It ALWAYS gets rave reviews. Don't know why, but I only make it around Christmastime.

 
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