Mar 25 2009
Eggstra special eggs
*** A WORD FROM THE KITCHEN ***
If you are doing the cooking for Easter dinner I would
highly recommend not waiting till the weekend do do shopping
unless you like standing in lines and chancing missing out on the
best selections. I remember a few years back last year running
around for flat leaf parsley, basil and strawberries to no avail
(not all for the same dish sillies). One thing you can certainly
find a bounty of eggs and I predict tons of egg salad on agendas
after the holiday is over.
Ever have a hard time peeling eggs because they shells stick to
the egg? They actually say the older eggs, at least 10 days peel
easier due to the PH factor. I’ve found that immediately cooling
them from the boil to an ice water bath helps. Take a peek at the
“Corner” below for some tips on perfecting the hard-boiled egg in
time for Easter. And here is an egg-stra egg-citing (ok I’ll stop)
recipe for Using some of those eggs and you can make these KICKIN’
DEVILED EGGS even fancier by using a pastry bag and star-tip.
Enjoy! Marzee
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RECIPE: KICKIN’ DEVILED EGGS
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INGREDIENTS:
12 hard-boiled eggs, cooled peeled and halved lengthwise
3/4 cup mayonnaise
2 tablespoons prepared horseradish
1 teaspoon mustard
3 tablespoons sweet pickle relish
1 celery stalk, finely chopped
2 teaspoons garlic powder
paprika for garnish
DIRECTIONS:
Place yolks into mixing bowl; mash with a fork or potato
masher. Combine mayo, horseradish, mustard, relish, celery,
garlic powder in with yolks and mix well. Spoon into hollowed
egg halves and sprinkle each with a little paprika for color.
YIELD: 24 Appetizers
Category: Appetizers, Eggs
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MARZEE’S CORNER
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PERFECT HARD COOKED EGGS:
The best way to make easy-to-peel hard-boiled eggs
with pure yellow centers is to place the eggs in a
pot of cold water and add a teaspoon of salt. Place
the pot on the stove and bring to a boil. Cover the
pot and remove from heat and let sit for 13 minutes.
Drain the eggs and immediately place in an ice bath
until completely cooled. Drain and enjoy your perfectly
cooked hard-boiled eggs.
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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved.
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For Deviled Eggs, I put the yolks and all the other ingredients into a plastic zip lock bag. After thoroughly mashing the yolks by squeezing them, cut a hole in the corner of the bag and use it like a pastry sleeve to fill the egg whites.