The devilled eggs are in the details
Decorating eggs for Easter is fun but once it’s done, you’re left to eat a carton of plain boiled eggs — not much of a treat. Why not add colour to the whites and flavour to the yolks? We started with the delightfully retro devilled egg and gave it three
Got eggs? Devil them. Here’s how.
Start with boiled eggs Place eggs in a large pot or saucepan. Add cold water until eggs are covered by an inch of water. Bring water to a boil. Reduce heat to a simmer. Cover and let cook for 12 to 14 minutes. Drain and immediately submerge in ice-cold water for at least 20 minutes before peeling. Peel them A cold egg is less likely than a still warm egg to dent or stick to the shell when peeled. When cooled, gently tap the eggshell all over. Peel the egg in a bowl of cold water to wash away any sticky bits of shell. Store them Devilled eggs are best eaten immediately, but they can be made up to a day in advance. Store the cooked whites and yolk mixture in separate containers in the fridge and assemble just before eating. This also ensures the devilled eggs don’t fall apart if they’re being transported.
Borscht Eggs
Star Tested These eggs have a deep purple-pink tinge after marinating in pickled beet juice overnight. Mixing the yolks with horseradish and topping it off with herring, capers and dill completes this Russian-inspired appetizer. 2-1/2 cups (625 mL) water 1 cup (250 mL) apple cider vinegar 2 tbsp (30 mL) granulated sugar 1/2 tsp (2 mL) Kosher salt 1 small beet, peeled and sliced thinly 6 hard-boiled eggs, peeled 2 tbsp (30 mL) mayonnaise 2 tbsp (30 mL) prepared horseradish 1/2 tsp (2 mL) fresh dill, plus more for garnish, chopped Freshly ground black pepper, to taste Jarred pickled herring, for garnish Capers, for garnish In a saucepan, combine water, vinegar, sugar salt and beets. Bring to a boil over medium-high heat. Turn heat down to medium and simmer for 5 minutes.
Place boiled eggs in a bowl and add beet mixture. Make sure eggs are submerged. Cover with plastic wrap and refrigerate overnight. Stir every so often for even colour distribution.
Drain eggs and chop beets into small matchsticks for garnish. Using a very sharp non-serrated knife, slice eggs in half lengthwise.
Gently squeeze yolks into a bowl with fingers (they should pop right out, if not, use a spoon to help scoop out). Place cooked whites on serving platter. Mash yolks with a fork and stir in mayonnaise, salt and pepper until creamy and combined. Dispense yolk mixture back into egg whites using a spoon or a piping bag fitted with a large star tip. Garnish with herring, dill, capers and chopped bees. Serve immediately. Makes 12.
Soy Sauce and Miso-Ginger Eggs With Furikake
Star Tested This is an elaborate version of the soy sauce egg common in East Asian cuisine. A hint of white misto paste (halve the amount if using the stronger-tasting red miso) and fresh ginger gives a subtle spiced umami kick. Furikake is Japanese rice seasoning and can be found in the Asian food aisle of supermarkets. 2-1/2 cups (625 mL) water 3 tbsp (45 mL) dark Chinese soy sauce 1 tsp (5 mL) granulated sugar 2 slices fresh ginger 3 star anise pods 1/2 tsp (2 mL) black peppercorns 6 hard-boiled eggs, peeled 2 tbsp (30 mL) mayonnaise 1 tsp (5 mL) white miso paste 1/4 tsp (1 mL) freshly grated ginger 1 stalk green onion, finely chopped Furikake seasoning, for garnish In a saucepan, combine water, soy sauce, sugar, ginger, star anise and peppercorns. Stir and bring to a boil over medium heat. Turn down to low heat and let simmer for 5 minutes.
Place eggs in a bowl and pour soy sauce mixture over eggs, ensuring eggs are submerged in liquid. Cover with plastic wrap and refrigerate overnight. Stir every so often for even colour distribution.
Drain liquid and discard spices. Using a very sharp non-serrated knife, slice eggs in half lengthwise.
Gently squeeze out yolks into a bowl with fingers (they should pop right out, if not, use a spoon). Place cooked whites on serving platter. Mash yolks with a fork and stir in mayonnaise, miso paste and ginger. Dispense yolk mixture back into egg whites using a spoon or a piping bag fitted with a large star tip. Garnish with green onion and furikake. Serve immediately. Makes 12.
Curried Devilled Eggs
Star Tested Taking advantage of turmeric’s staining power, these egg whites get a sunny yellow hue from the spice. The yolks are mixed with a mild curried mayo then topped with fried chickpeas for crunch. An alternative to frying chickpeas is buying a bag of fried chickpea snacks at Indian grocers or the snack aisle at many supermarkets (they also stay crisp longer as the home-fried version goes soft if not eaten immediately). 21/2 cups (625 mL) water 1 cup (250 mL) apple cider vinegar 1 tbsp (15 mL) ground turmeric 1/2 tsp (2 mL) Kosher salt 6 hard-boiled eggs, peeled 2 tbsp (30 mL) mayonnaise 1/2 tsp (2 mL) curry powder Pinch of ground cumin Pinch of cayenne 1 tbsp (15 mL) canola or vegetable oil 1/4 cup (60 mL) canned chickpeas, drained, rinsed and patted dry Kosher salt, to taste In a saucepan, combine water, vinegar, turmeric and salt. Bring to a boil over medium-high heat. Turn heat down to medium and simmer for 5 minutes.
Place eggs in a bowl and pour turmeric mixture over eggs to completely submerge. Cover with plastic wrap and refrigerate overnight. Stir every so often for even colour distribution.
Drain liquid and rinse off any excess turmeric off eggs. Using a very sharp non-serrated knife, slice eggs in half lengthwise.
Gently squeeze out yolks into a bowl with fingers (they should pop right out, if not, use a spoon). Place cooked whites on serving platter. Mash yolks with a fork and stir in mayonnaise, curry powder, cumin and cayenne. Dispense yolk mixture back into egg whites using a spoon or a piping bag fitted with a large star tip.
In a small skillet over medium-high heat, heat oil. Add chickpeas and sauté till browned and crispy, about 6 to 8minutes. Transfer to paper towel to remove excess oil. Garnish eggs with fried chickpeas and additional pinch of cayenne. Serve immediately. Makes 12. karonliu@thestar.ca