March 29, 2012

Kemp Minifie

Whether you have hardboiled eggs in your fridge from Easter and Passover, or are just celebrating spring with an ancient symbol of birth and fertility, you absolutely can’t go wrong turning them into deviled eggs. It never fails: They are the first to disappear at a party! So here are five fantastic fillings to tantalize those taste buds. All are for 6 eggs, yielding 12 hors d’oeuvres.

The Classic: (In culinary-speak, deviled means it’s got mustard and a touch of spicy heat.) Mash the yolks with ¼ cup mayonnaise, 1 teaspoon Dijon mustard, and 1/8 teaspoon cayenne. Season with salt. Fill whites and sprinkle with paprika. Hint: Kick up the snazz factor a notch by using Spanish smoked paprika. It comes sweet (dulce), agridulce(bittersweet) and hot (picante).

The Southern Belle: Mash yolks with ¼ cup mayonnaise, 1 teaspoon brown or yellow mustard, and 2 tablespoons drained sweet pickle relish. Season with salt and pepper. Fill whites and dust with regular paprika or top with a slice of pimiento-stuffed olive.

The Nordic: Purée yolks with 3 ounces thinly sliced smoked salmon, 2 ounces cream cheese, 2 tablespoons sour cream, and ½ teaspoon lemon juice. Season with salt, and pulse in 2 tablespoons chopped dill. Fill whites.

The Bollywood: Mash yolks with 3 tablespoons mayonnaise or plain yogurt, 1¼ teaspoons curry powder, ¼ teaspoon ground cumin, 1 teaspoon Major Grey’s chutney (or your favorite; mince any big pieces), ½ teaspoon lime juice and salt to taste. Fill whites. Top with thinly sliced scallion greens.

The Frenchie: Mash yolks with 3 tablespoons mayonnaise, 1 tablespoon minced shallot, ½ teaspoon Dijon mustard, ¼ teaspoon grated lemon zest, ¾ teaspoon lemon juice, and 2 teaspoons finely chopped tarragon. Season with salt and pepper and fill whites.

The California Dreamer: Purée yolks with 2 1/2 ounces fresh mild goat cheese, 3 tablespoons milk, ¾ teaspoon Dijon mustard. Season with salt and pepper and pulse in 2 ½ tablespoons chopped dill. Fill whites.

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