It’s the stretch run to Easter and after giving up jogging and eating healthy for Lent I can finally resume my normal lifestyle. Sex, drugs and rock & roll have taken their toll on my body so I need to get out and run and eat some fruit and veggies.
But as we hippity hoppity down the bunny trail one thing about Easter remains constant. Eggs. Specifically, Easter eggs.
So when we tee up the eggs there are a few tips that may help to avoid underdone or hard to peel hard boiled eggs. Trust me, I am a semi-professional.
First, forget adding salt or vinegar or sugar to the water. Old wife’s tales.
Second, fresh eggs are not good. Use eggs that are at least five days old. Fresh eggs are hard to peel because they are not mature enough and fully developed. Use eggs that are at room temp before boiling them. Use a pot big enough for the number of eggs you are boiling. Don’t layer them, they won’t cook evenly. Cover your eggs with enough water to just cover them. Too much water overcooks eggs. Too little water can mean undercooked eggs.
Bring the eggs to a rapid boil, cover the pot and remove from the heat. For a dozen large eggs, let them sit, covered for seventeen minutes. For bigger eggs add3-5 minutes.
Drain the water and immediately flush the eggs with cold water, add some ice and throw them in the fridge for 10 minutes. The shock of the cold on heated eggs allows a layer of steam to develop between the shell and the egg making them easier to peel.
So now that we have properly boiled eggs it’s time to spread the newspaper out on the kitchen table and get going coloring those Easter eggs.
But wait. We’re missing something. Oh yeah, Deviled eggs to go along with the traditional Easter ham and anchovy-macadamia nut soup.
Everybody’s Mom makes the best Deviled eggs including mine. Yet there may be a few different twists on the standard Deviled egg that could surprise everybody at the table. Scroll down the list for a few variations on Deviled eggs. Live dangerously this Easter.
Happy Easter everybody!
Tex-Mex Deviled Eggs
In a mixing bowl fork smash ¾ Cup Avocado. Add the yolks and;
2 Tbs. Grated Red Onion
3 Tbs. Chipotle Mayo
1 Tbs. Lime Juice
1 Tbs. Garlic Powder
1 Tbs. Pickled Jalapeno, Chopped
Sea Salt/Freshly Ground Black Pepper
Mix it all up until creamy and spoon in to egg halves.
Wasabi Deviled Eggs
¼ Cup Mayo
4 Tsps. Grated Ginger
4 Tsps. Wasabi Paste
Fresh Cilantro, Chopped
Black Sesame Seeds
Combine the mayo, yolks, ginger and wasabi until creamy. Spoon in to egg halves and top with cilantro, Sriracha and sesame seeds
Mediterranean Deviled Eggs
12 Oz. Roasted Red Pepper
2 Tbs. Chardonnay
1 Tbs. Smoked Paprika
2 Cloves Garlic
¼ Cup Fresh Parsley
2 Tbs. Mayo
2 Tbs. Greek Yogurt
Toasted Pine Nuts
Put the red pepper, wine, paprika, garlic and parsley in a food processor and pulse until smooth.
Place in a bowl and add mayo, yogurt and yolks along with the red pepper mixture. Combine, spoon in to egg halves and top with toasted pine nuts.