Saturday, January 02, 2010

Jeweled Devilled Eggs

Resolved this New Year: Keep more consistent on the blog.

I've been busy in December, between office, restaurant, catering and family holidays. But my writing has been going to the Athens Banner-Herald, where I have a cooking column every other week.

Here's a recipe for a holiday food, but good at other times, which I did in my special entertainment column in early December. This one was picture in a large color photo. There will be two more recipes from that column in the blog in coming days.

Finely diced red and green peppers give the spicy devilled eggs (I called them "jeweled stuffed" during the Christmas season, rather than invoke Satan) a festive look.

Jeweled Stuffed (Devilled) Eggs

Hard-boiled eggs peel best if refrigerated at least a week before boiling. Fresh eggs do not peel well.

Use an extra egg for every 12 to be served, to allow for torn whites and to make more filling with the extra yolk. Careful stirring during boiling helps center the yolks.

13 eggs (refrigerated at least a week before boiling)
2 teaspoons finely minced scallion (green and white part) or onion
4 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons vinegar
2 teaspoons prepared horseradish
1 teaspoon sugar
1/2 teaspoon salt, plus to taste
1/4 teaspoon ground black pepper
Pinch of cayenne or 4 squirts hot pepper sauce
2 tablespoons each, finely minced red and green (or other colors) bell peppers

Bring eggs to a gentle boil in large uncovered pan with water 3 inches above eggs. Gently roll eggs around with spoon 4 to 5 times during first 4 minutes of simmering. Simmer a total of 14 minutes. Remove from water and cool.

Peel eggs, rinse, and dry with paper towel. Cut in half lengthwise. Gently scoop yolks into bowl.

Mash yolks with a fork. Mix in remaining ingredients except bell pepper. Let sit 10 minutes. Mix again, taste, and add salt, if desired.

Using two teaspoons, fill the best 24 egg whites with yolk mixture. Place in casserole dish(es) with high sides.

Mix red and green bell peppers. With fingers, place peppers evenly over stuffed parts of eggs.

Cover dish(es) with plastic wrap. Refrigerate until needed – up to 24 hours.

Serve on a bed of finely shredded lettuce.


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