Classic Deviled Eggs
Ingredients:
6 hard-boiled eggs, halved, yolks removed
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 cup mayo
1 teaspoon sea salt
Pinch of paprika, for garnish
Instructions
The easiest way to make the deviled egg filling is to puree the yolks and seasonings in a food processor. Otherwise, use a cheese grater to shred the yolk, then whisk them with the mustard and lemon juice to form a paste, then fold in the mayo and sea salt. This helps ensure a smooth texture.
To fill the egg whites, a piping bag always works best. You can make a D.I.Y. version of a proper piping bag made from cutting one corner off of a zip-top bag. Sprinkle the yolk mixture with paprika to garnish.
Artichoke-Pesto Deviled Eggs
Ingredients:
1⁄4 cup Classic Pesto
1⁄4 cup minced artichoke hearts
Toasted pine nuts, fresh basil leaves (the smaller, the better), and/or shaved pecorino cheese, for garnish
Prepare the deviled egg filling as directed and fold in the pesto and artichoke hearts. Pipe to fill the egg whites and garnish as desired.
Tikka-Masala Deviled Eggs
Ingredients:
1 teaspoon unsalted butter 1⁄4 cup minced onion
1⁄4 cup minced garlic
1⁄4 cup minced fresh ginger
1 teaspoon ground turmeric
3 tablespoons tomato paste
1⁄4 cup light beer
1 teaspoon garam masala 1 teaspoon ground cumin
1 teaspoon ground cardamom
12 bite-size pieces fried chicken
Fresh cilantro, for garnish
Instructions:
In a medium sauté pan, melt the butter over medium heat. Add the onion, garlic, ginger, and turmeric and sweat until tender and nearly caramelized, about 10 minutes. Whisk in the tomato paste and cook over low heat, stirring often, until the raw tomato paste flavor is cooked out and the aroma of roasted tomatoes fills your exotic nasum, about 10 minutes. Add the beer and stir to turn the mixture into a paste.
Prepare the deviled egg filling as directed and fold in the paste.
In a small bowl, combine the garam masala, cumin, and cardamom. Sprinkle the mixture lightly to season the fried chicken.
Pipe to fill the egg whites and top each with a piece of spiced chicken.
Serves 10-12, this can be served as sandwich, lettuce wraps or as an entree.