Pickled Eggs

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When I mentioned, on my personal Facebook page, that I had an interest in making pickled eggs, there was a huge uproar. You’d have thought that I’d said I was bagging up puppies, and leaving them on the side of the highway, people were so appalled. I have to admit, they are a bit colorful, perhaps a trifle on the gaudy side, but they are really good! You may think that you wouldn’t like them, but if you like deviled eggs, you would like pickled eggs, because they taste pretty much the same. The only difference is, pickled eggs are so much easier to make. Make them if you dare!

Pickled Eggs

As seen in Sweet Paul Magazine

12 hard-boiled eggs
1½ c. cider vinegar
½ c. water
1 T. fine sea salt
1½ t. sugar
2 cardamom pods
1 t. crushed black peppercorns
½ t. allspice berries
½ t. ground turmeric
½ t. celery seeds
1 medium Melissa’s red beet, sliced
2 shallots, thinly sliced

Poke eggs with a pickle fork, through the white and down to the yolk, about 6 times.

Put the eggs in a tall jar, such as a quart canning jar. Put the remaining ingredients in a saucepan and bring to a boil.

Cover and simmer about 15 minutes, then allow liquid to cool.

Remove the beets and enjoy separately.

Pour the liquid and remaining solids over the eggs.

Refrigerate and let the eggs sit for a day and up to several weeks.

Note that after 1 day, the pink color will penetrate all the way to the yolk. However, the flavor will be best after about a week.

Serve eggs on their own, as an accompaniment to salads and grain dishes, or cut them in half and mix the yolks with mayonnaise, mustard, horseradish, and chives for bright Deviled Eggs.

If you think making and peeling hard-boiled eggs is a pain, get yourself one of these. Perfect eggs every time. Brilliant!

"Hatched" Eggs

We are into the holiday countdown, and I don't know about you, but I have entered panic mode. My big party is the day after Christmas on Boxing Day, so I have one more day to prepare than you do, but that doesn't mean that I'm any less frantic than you are. Sometimes the simple things can save the day, which is why I'm going to share this simple and delicious recipe for hatch salsa-infused deviled eggs. Aren't you loving the cuteness?!

If you're looking for a quick addition to your Christmas buffet, these "Hatched" Eggs are it. They are a cinch to put together, adorably seasonal, and will be inhaled by your guests. While the garnish may look a bit complicated, it's made easy through the use of a simple drinking straw and a few leaves of parsley. They're cute, delicious, and always get a lot of positive comments from appreciative diners.

"Hatched" Eggs

Six hard cooked large eggs
2 tablespoons Melissa’s Hatch Chile Salsa
2 tablespoons juice mayonnaise
1 teaspoon Grey Poupon mustard
Salt and pepper to taste
Melissa's Fire Roasted Sweet Red Bell Peppers
Fresh parsley

After eggs have cooled, slice in half, remove the yolks and set the white part aside. In a mini blender or food processor, place the yolks along with the salsa, mayo, mustard, salt and pepper to taste. Blend thoroughly. Spoon mixture into egg whites, or pipe it into the eggs with a pastry bag. Use a drinking straw to cut small rounds out of the roasted red peppers. To garnish, top with roasted red pepper "holly berries" and a leaf or two of parsley.

This post is linked to:

 Homestead Wednesday

Full Plate Thursday
Weekend Linky Party
Grace at Home
Simple & Sweet Friday
Foodie Friday & Everything Else
Creative Ways Party
Share Your Style

Red Pepper Relish Deviled Eggs

If you love deviled eggs as much as I do, then I am sure that I’m not alone when I get a hankering for them. When I was a kid deviled eggs were only served in the summertime. Why is that? Sure, they make great picnic food, but they are good anytime, and whenever I serve them, no matter the occasion, they disappear in a flash.

I was getting a strong craving the other day, but was tired and didn’t really feel like all of the preparation because my go-to recipe (that you can find here) does involve a bit of prep. Then I remembered the remaining Red Pepper Relish in the fridge, and decided to make things easy for myself by using it. Wow, were these good, and they could not be easier! You really don’t need a recipe for these, but I’ll jot one for you anyway.

Red Pepper Relish Deviled Eggs

3 eggs, hard-boiled, cooled, and peeled

1 heaping tablespoon Red Pepper Relish (or more)

1 heaping tablespoon mayonnaise (preferably Duke’s)

½ - 1 teaspoon Dijon mustard

Salt and freshly ground black pepper, to taste

Halve eggs lengthwise; remove yolks from eggs and place yolks into a small food processor, chopper, or similar device (I use a small Ninja blender). Add remaining ingredients and whir until blended. Spoon (or pipe) into egg halves. Garnish as you see fit...or not. Can be doubled, tripled, etc.

This post is linked to: Full Plate Thursday, Simple and Sweet Fridays, and Foodie Friday & Everything Else

Deviled Eggs with Cucumber, Dill, and Capers

Yesterday I reviewed the wonderful new book, Martha Stewart's Appetizers. Today I am going to share with you one of the many simple recipes from this book. I am a huge fan of the deviled egg, and really appreciated the varieties featured in this volume. I also happen to like cucumbers, a lot, so thought this fresh variety sounded quite good. As it turned out, it was. Deviled eggs always seem like such wonderful bites of summer, but the addition of the cucumber here made it seem all the more so.

Deviled Eggs with Cucumber, Dill, and Capers
Makes 16

8 large eggs
1/2 teaspoon Dijon mustard
1/4 cup plain Greek yogurt
1 tablespoon chopped fresh dill
2 tablespoons chopped capers
1/2 English cucumber, peeled and diced (I used Melissa’s mini cucumbers)
Coarse salt and freshly ground pepper

In a saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 8 minutes. Drain eggs; run under cold water until cool enough to handle.

Peel eggs and halve lengthwise; remove yolks and transfer to a bowl. Mash with a fork, then mix in mustard, yogurt, dill, capers, and cucumber. Season with salt and pepper.

Fill whites with yolk mixture as desired (i.e. piping with a plain or open star tip or, as I did, simply spoon it in). Refrigerate until set, about 15 minutes or up to 2 hours.

This post is linked to:

Munching Mondays
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Tuesdays At Our Home

Tweak it Tuesday

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Red Pepper Deviled Eggs

When I say the words “deviled eggs” what is the first thing that comes to your mind?  Summer?  Picnics?  Barbecues?  Yeah, me too.  Why is that?  Why are deviled eggs almost solely associated with warm days?  From my experience, people love them.  Every time I make them I am almost immediately struck by the fact that I haven’t made enough, particularly since they have usually been scooped up and devoured long before I can get to them.

So, I am declaring the deviled egg as a year round food. Happy?  Me too.  Now I don’t have to wait until spring to make the first batch. 

Wasting no time, I dug out this recipe that has been lurking in my recipe box since the seventies.  The paper had turned yellow, the edges had crumbled, the picture obliterated with age, and much of the text was nearly unreadable (consequently I have no idea as to the source, though I suspect it’s from the St. Louis Post-Dispatch).  I am so glad that I didn't wait until summer.  These are delicious!  Now to hide them from the mister.

Red Pepper Deviled Eggs

(a.k.a. The Best Deviled Eggs that I have ever eaten!)

6 hard-cooked, extra-large eggs, cooled, peeled, and halved

1/3 cup Melissa’s Fire Roasted Sweet Red Peppers, diced

1 tablespoon capers

2 teaspoons minced shallot

2 teaspoons Dijon mustard

¼ cup Hellman’s mayonnaise

1 teaspoon dried basil

Remove yolks from egg halves.  Place in a medium bowl; mash with a fork.  Add roasted peppers, capers, shallot, mustard, mayonnaise, and ½ teaspoon dried basil.  Stir/mash to combine.

Fill a pastry bag (or Ziploc sandwich bag with the corner cut off) fitted with a star tip with the yolk mixture.  Pipe decoratively into the white halves.  Cover delicately with plastic wrap and refrigerate until ready to serve.  Sprinkle with remaining basil just prior to serving.

This post is linked to:

Full Plate Thursday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Create It or Bake It

Seasonal Sundays