Tag Archives: Deviled Eggs

Salmon Deviled Eggs and Crab Cakes in a Tangy Sauce

From the archives:

Crab Cakes with Mixed Greens and Tangy SauceWith Easter a tad further down the calendar than usual, we have a bit of extra time to prep, plan and create our menus. My traditional Easter menu has always included simple appetizers, ham and a decadent cake for dessert, however this year a change is in the wind. While I haven’t settled on a precise menu to date, I have been collecting ideas.

Art de Fete has an Elegant Easter Dinner on display on its site. The table decor is beautiful and festive, the menu is both exquisite and fresh. What caught my eye first were delightful little Crab Cakes with Mixed Greens & Tangy Sauce.

Ingredients List: Crab Cakes: Jumbo lump crab meat, red onion, bread crumbs, Dijon mustard, mayonnaise, egg, lemon, dill, red pepper flakes, freshly ground white pepper and vegetable oil. Sauce: Sour cream, chives, lime, sea salt and freshly ground black pepper. Salad: Mixed greens, white wine vinegar, extra-virgin olive oil, salt and freshly ground black pepper. Follow the link at the bottom of the post for full recipe and method.

RossiniA light Champagne or sparkling wine cocktail is on the menu for Sunday celebrations and gatherings. The cocktail of choice this year is the Rossini. It’s elegance, simplicity and fruitful combination of flavors is always a delight to guests. If there is another fruit you have in mind, simply nix the strawberry puree and substitute with flavor of your choice.

Rossini

  • 1 ounce pureed strawberries
  • 3 ounces chilled prosecco
  • 1 fresh strawberry, sliced for garnish

Pour fruit puree into chilled glass and top with prosecco.

Deviled Eggs have made a comeback in a huge way, and we are loving the creativity, ideas and combination of flavors that recipe developers have been posting. Our showcase for today’s post is from Art de Fete, Deviled Eggs with Herbs, Salmon & Osetra Caviar. Caviar is not in everyone’s taste or budget, and can be substituted with salmon roe or simply left out all together.

Deviled Eggs with Herbs, Salmon and Osetra Caviar

  • Difficulty: Intermediate
  • Print

Deviled Eggs with Smoked Salmon, Herbs & Osetra Caviar II

Ingredients

  • 12 hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tsp Dijon mustard
  • squeeze of lemon juice
  • 2 tsp flat leaf parsley, chopped
  • 2 tsp chives, chopped
  • 1 tsp tarragon, chipped
  • 1 tsp dill chopped
  • 1/4 cup smoked salmon, chopped
  • sea salt, freshly ground white pepper

Garnish

  • chives, freshly chopped
  • 12 dill sprigs
  • 1 ounce Osetra Caviar
  1. Boil eggs, peel.
  2. Cut eggs in half lengthwise and carefully remove yolks. Set whiles aside. In food processor combine yolks, mayonnaise, sour cream, mustard, salmon and herbs. Season to taste with salt, pepper and a squeeze of lemon. Blend to combine until smooth.
  3. Fill pastry bag with yolk mixture and pipe into egg whites halves, filling to 1/2 inch over surface.
  4. Garnish with chives, dill sprigs and *caviar

Please print me, I am here for you to keep!

*Caviar is not in everyone’s taste or budget, and can be substituted with salmon roe or simply left out all together.

 

A very special thank you to Svitlana of Art de Fete for today’s content. You can find her entire Easter Dinner Menu (including the crab cakes ) here. ArtdeFete.com

Today’s cocktail is part of a series of 25 Celebratory Bubbly Cocktails at Saveur.com

 

 

deviled eggs with bacon

It’s that delicious time of year when “fresh” begins to dominate the menu. Days are lengthening, gardens are being prepped and foods are lighter.

The deviled egg is so basic, yet can be dressed in so many accessories. Here we add a bit of bacon and green onion rounds both for their deliciousness and color.  I hope you experiment a bit with different flavors, twist, tweak and make it your own.

deviled eggs with bacon

  • Difficulty: very simple
  • Print

Deviled Egg with BaconIngredients

  • 12 large eggs
  • 1 or 2 green onions, sliced into small rings
  • 4 slices thick bacon
  • 1/3 cup mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1/8 teaspoon kosher salt, plus more as needed
  • freshly ground black pepper

Directions

Place eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Bring to boil over high heat. Once water reaches a boil, remove pan from heat, cover and let stand 15 minutes. There are so many methods for boiling the perfect egg, go with what works for you.

Add bacon to a skillet and cook until browned and crisp, flipping half way through, about 5 to 6 mins total. Transfer bacon to paper towel-lined plate to drain and wait until bacon is cool enough to handle. Crumble the strips into small pieces.

Remove eggs from pan with slotted spoon and gently tap each egg on bowl or counter top, making a few cracks in each egg. Submerge all eggs in ice water for about a minute, remove, peel and slice lenghtwise.

Being careful not to tear the whites, use your fingers to gently remove the yolks. Place yolks in medium bowl and arrange the empy whites on platter or egg plate, cut side up.

Mash yolks with fork until they are completely crumbled. Add the mayonnaise and mustard and mash into the filling until you have a smooth paste. Add a bit of salt and pepper.

Use a spatula to scoop the filling into a plastic zip or pipping bag and press the bag with your hand to push all the filling to one corner and preess any air out of the top. If you are using a zip-plastic bag, snip one bottom corner off with a pair of scissors. Pipe the filling into the cup of each egg white so the filling mounds a bit over the top.

Sprinkle the deviled eggs with the bacon crumbles and small cut green onion rounds.

Recipe notes
The eggs can be hard-boiled and peeled up to 1 day in advanced and chilled overnight.

Texture is everything
Some people like the filling to be creamy and some like it a bit drier or crumbly with the egg yolk as the star of the show. Experiment with different quantities of mustard and mayonnaise and texture of your eggs.


Thank you for visiting basil & salt! We look forward to bringing you great content for gardening, parenting, health and beauty and of course, delicious recipes.

Look for our newest addition, Martinis & Mocktails, debuting on Blog Talk Radio Live!, in April, 2020. Stay tuned! Literally.

As always, I am raising a glass to you. Karie



You can find us on facebook and instagram @basilandsalt email: karie@basilandsalt.com



profile picKarie Engels is an author, founder and publisher of Basil & Salt Magazine. She enjoys a quiet life in a small farmhouse in Washington state with her quarrelsome cat, Pippin.

 

 

‘Chopped’ host Ted Allen Kicks Pickling up a Notch

IMG_0842Shopping at bustling farmers markets yields great results. Early morning finds vendors enthusiastically setting up tables and filling their bins with premium produce. When growing your own vegetables is not an option, visiting local farms and markets is the next best way to ensure freshness. If you have questions regarding proper storage and cooking methods for the foods your are purchasing, farmers are more than happy to give advice and in some cases already have printed recipes prepared for shoppers.

This year we have asked several friends, foodies and cookbook authors for their pickling secrets and the recipes have been pouring in. Stay tuned through mid-August as we publish our finds and create videos chronicling our adventures through the markets and in the kitchen creating delicious canned goods. Our first set of recipes comes from ‘Chopped’ host Ted Allen as he kicks pickling up a spicy notch or three.

Always remember, the freshest ingredients yield the best results.

Refrigerator Pickles

  • Difficulty: Very Simple
  • Print

Serves 32

cucumbers stockBrine:

·         10 cloves garlic, peeled

·         2 cups white vinegar

·         6 teaspoons kosher salt

·         Several sprigs fresh dill1 teaspoon celery seed

·         1 teaspoon coriander seed

·         1 teaspoon mustard seed

·         1/2 teaspoon black peppercorns

Vegetables:

·         6 Kirby cucumbers, quartered lengthwise

·         6 medium carrots, peeled and cut in half lengthwise

·         A handful of green beans

·         A few pieces of cauliflower

·         2 jalapeños

Directions:

1. In a medium saucepan, boil 4 cups of water; reduce to a simmer and add garlic. Cook 5 minutes. Add vinegar and salt; boil. Stir until salt dissolves. Remove from heat.

2. In two 1-quart Mason jars, add dill, seeds and peppercorns. Using tongs, remove garlic from brine and add to jars. Pack jars with vegetables and chilies.

3. Bring brine to a boil and pour over vegetables, to cover. Cool, cover and refrigerate. The pickles are best after a few days and keep for up to 3 months.

Nutrients per serving: 33 calories, 2g protein, 6g carbohydrates, 5g fiber, 0g fat, 0mg cholesterol, 32mg sodium

Ted AllenFood Network’s “Chopped” Host, Ted Allen chatted with AARP to share some of his favorite pickling secrets. This recipe can be complimented with Allen’s famous Deviled Eggs, for an appetizing and hearty meal. The seasoning replaces the bland flavors of our everyday veggies, while providing us with a savory and satisfying vinegar twist. **link at end of post.

Ted Allen's Brine Dandy Recipes Deviled Eggs With Cheddar, Chipotle and Chives

  • Difficulty: Very Simple
  • Print

Ted Allen Brine Dandy Recipes Deviled Eggs With Cheddar, Chipotle and ChivesServes 12

·         1 dozen large eggs

·         1/2 cup finely shredded cheddar cheese

·         1/4 cup mayonnaise

·         1/4 cup sour cream

·         2 tablespoons chopped chives

·         6 teaspoons chopped canned chipotle chilies in adobo sauce, or more to taste

·         1/2 teaspoon sweet paprika

·         Pinch of kosher salt

Directions:

1. Put the eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce heat and simmer for 10 minutes; then drain and immediately plunge the eggs into an ice bath to cool.

2. Peel the eggs, slice in half lengthwise, and scoop out the yolks. Put the whites on a platter. Pass the yolks through a sieve in a medium bowl, or just mash with a fork. Mix in the cheese, mayo, sour cream, chives (reserving 1 teaspoon for garnish), chipotles, paprika and salt.

3. Use a pastry bag fitted with a 1/2-inch tip to pipe the filling into the whites — or, if you’re less fancy, use 2 spoons. Sprinkle with the reserved chives. Cover loosely with plastic wrap and refrigerate until serving, which should be within one day.

**AARP The Magazine sent us our first pickle recipe and graciously gave us permission to re-print the recipe ( Thank you AARP Magazine! ) this write up is featured in the June/July 2015 issue.

Twisted Take on Deviled Eggs

Mid week before a holiday weekend and the rush is on.  Menus are being finalized and shopping lists are written up.

eggsHoliday menus are my favorite to work up, shop and prepare for. It is an opportunity to decorate the home for the season, which ever it may be, and to let the creative side of the imagination flow.

When it comes to recipes, we all have family favs that we love to prepare. Some are traditional and simply cannot be “messed with” or improved upon. With others, we can get a bit more lively and add some “flair” for the event.

Deviled Eggs were always on the table for family events, and for years I had assumed they could only be prepared one way. As delicious as I found them, I was delighted when it dawned on me, how many flavors could be added to the “basic” ingredients.

Bacon and Cheese Deviled Eggs

Bacon and Cheese Deviled Eggs

Bacon-and-Cheese Deviled Eggs

A delicious alternative to the “basic” recipe and a touch of bacon adds tremendous flavor.  The shopping list is simple; eggs, sharp cheddar, mayonnaise, bacon, salt, pepper and a bit of hot sauce.  Saveur Magazine is a fantastic site to find a great twist on your favorite recipes.  Recipe

Sour Cream, Lemon and Herb Deviled Eggs

Sour Cream, Lemon and Herb Deviled Eggs

Sour Cream, Lemon and Herb Deviled Eggs

Sour cream, lemon and Dijon mustard give this next recipe a tart, creamy flavor.   Bon Appetit Magazine is another great site for inspiration.  It has a few pop-ups as you enter the site, but once you move those out of your way it’s a great place to spend some time.  Shopping list; eggs, sour cream, mayonnaise, Dijon mustard, lemon peel, lemon juice, cayenne pepper and fresh parsley or thyme.  Recipe

Wild Alaska Crab Deviled Eggs

Wild Alaska Crab Deviled Eggs

Wild Alaskan Crab Deviled Eggs

Here is a tantalized sample of the this next site has to offer as far as recipes for deviled eggs.  Yes, recipes as in plural.  There are some tremendously tasty options over at Restaurant-Hospitality.com, again, the ingredients list is basic with an addition or two;  eggs, mayonnaise, Dijon mustard, lemon juice, hot sauce, salt and Wild Alaskan Crab meat.  Garnish, as always, your choice.  Recipe