Wondering what to do with all those eggs you hard-boiled and dyed in pretty colors? Here are a few recipes from our archives for egg salad and deviled eggs.
Chopped Egg Salad with Caper Berries & Fresh Herbs
From "Pintxos," by Gerald Hirigoyen with Lisa Weiss (Ten Speed Press). You can find piment d'Espelette at Savory Spice and other area specialty shops, or online. Makes 4 open-faced sandwiches.
4 hard-cooked eggs, peeled
2 sprigs chervil
2 sprigs tarragon
2 sprigs flat-leaf parsley
2 fresh basil leaves
3 tablespoons extra virgin olive oil
4 slices pain de mie, about ¾ -inch thick, or other French white sandwich bread, crusts removed
½ teaspoon piment d'Espelette
12 caper berries, rinsed and dried
Roughly chop the eggs, and put them in a bowl. Roughly chop the chervil, tarragon, parsley and basil, and add to the eggs along with the oil. Stir to combine, season to taste with salt, and stir again.
To serve, lightly toast the bread slices, and spread with the egg salad. Sprinkle evenly with the piment d'Espelette. Top each sandwich with 3 caper berries.
Steuben's Deviled Eggs
Brandon Biederman, executive chef for Ace and Steuben's, considers deviled eggs a key part of the comfort-food element on the Steuben's menu. The kitchen there has a clever trick when serving the eggs: They put a dime-sized dollop of the mix under each egg to stabilize it on the plate, something home cooks can try if they don't have a dedicated deviled-egg platter. Makes 12.
12 hard-boiled eggs, peeled
1 teaspoon Dijon mustard
¾ teaspoon Tabasco sauce
1 pinch black pepper
1½ tablespoons minced yellow onion
1 teaspoon minced fresh flat-leaf parsley
1 teaspoon minced fresh oregano
1 teaspoon minced fresh chives
¼ teaspoon lemon juice
1 cup good-quality mayonnaise
Slice the eggs in half lengthwise, setting aside the whites and placing the cooked yolks in a mixing bowl with the mustard, Tabasco, pepper, onion, parsley, oregano, chives, lemon juice and mayonnaise.
Using a whisk, incorporate the the ingredients and mix until smooth. Season with salt and pepper, adjusting to taste. Spoon filling into chilled egg whites and top with minced chives and a dash of paprika.
Miz Martin's Deviled Eggs
My grandmother was a terrific cook, and more than 20 years after she passed, her grandkids still rave about her deviled eggs. This is my approximation of her recipe. Makes 24 eggs. Recipe by William Porter.
1 dozen hard-boiled eggs, peeled
¼ cup mayonnaise
1 tablespoon yellow mustard
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons sweet pickle relish
1 tablespoon minced white onion
1 tablespoon minced celery
Halve the cooked eggs lengthwise and place the yolks in a mixing bowl. Cover the egg white halves on a dish and refrigerate.
With a fork, mash the yolks until smooth. Add mayonnaise, mustard, salt and pepper. Stir until smooth. Add relish, onion and celery. Stir.
Using a pastry bag with a star-shaped tip, pipe the yolk mixture into the egg white halves. (Loading the eggs with a fork or spoon will work fine, too.)