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Showing posts with label Deviled Eggs. Show all posts
Showing posts with label Deviled Eggs. Show all posts

Sunday, December 1, 2013

Shrimp Mousse Deviled Eggs

These tasty little eggs are a great addition to your holiday buffet table, especially when served with  Smoked Salmon Deviled Eggs.  With a delicate shrimp flavor and just a touch of cream cheese and sour cream to add creaminess, these eggs add a touch of elegance and a little wow factor to your table.

This recipe makes 12 egg halves and it's very easy to double the recipe.  Once the egg whites are filled,  you might have extra shrimp mousse left over, especially if you double the recipe. Simply place the extra Shrimp Mousse in a glass bowl and serve with assorted crackers.  The cost of the shrimp is pretty minimal.  Using medium shrimp (about 30 - 40 per pound), which run about $7 per pound, you will need 16 pieces of shrimp to make one dozen egg halves.


6  Hard Boiled Eggs, peeled and halved
4 medium  Cooked Shrimp, peeled, deveined and chopped
1 oz  Cream Cheese, softened
2 TB  Hellman's Light Mayonnaise
1 TB  Sour Cream
1/4 tsp  Lemon-Dill Spice
1/4 tsp  Kosher Salt
1/8 tsp  Ground Black Pepper
12 medium  Cooked Whole Shrimp, deveined and shell removed, with tails attached for garnish

Place the egg whites on a platter and set aside.  Place the egg yolks and the remaining ingredients, except the whole shrimp, in a food processor.  Puree until smooth, then spoon the mixture into a pastry bag and pipe the mixture into the egg whites using a large-opening decorator tip.

When all of the egg whites are filled, stand a whole shrimp on top of each egg half and press the shrimp gently down into the mousse so it will stand up.  You can also choose to garnish some of the eggs with fresh chives to add a little color to the arrangement. Keep the eggs chilled until ready to serve.  Makes 12 egg halves.

Smoked Salmon Deviled Eggs

Can you believe it's already December?  The last few months have zipped by so quickly, and now it's time to think about the upcoming holidays.  Christmas, Hanukkah, Kwanzaa, New Year's Eve and so many other holidays are just around the corner.  It's a chance for people to come together, celebrate, and share some good food, good friends and happy times.

But planning a holiday buffet table for a big party can be a challenge. You want to include lots of tasty bites for your guests, and have everything look special, but how much will all of this cost? And, how much time will it take to put all of these appetizers together?


Well, don't worry, it can be done.  Over the next few weeks, we will be posting lots of hot and cold appetizers, snacks and drink ideas for your upcoming parties.  Several of the recipes can be made a day or two in advance, which will save you a lot of time, they are easy to prepare, and also easy on your budget. So let's get started with something everyone loves, deviled eggs.

Appetizers are a must for upcoming Christmas and Holiday parties, and deviled eggs can be found on almost any buffet, but these little bites are something special.  Adding smoked salmon to the filling, then topping each egg half with a slice of salmon, you get a snack that is both elegant and tasty.  The smoked salmon is pretty inexpensive at about $4 - $5 for a 4-ounce package, which is enough for about two batches of these deviled eggs.

Arrange the Salmon Deviled Eggs with several of the Shrimp Mousse Deviled Eggs and you have a beautiful centerpiece for your party buffet.  The deviled eggs can be made several hours before needed and kept refrigerated.  The smoky flavor of the salmon will be more pronounced if it has a few hours for the flavors to blend.  Enjoy!!

6  Hard-Boiled Eggs, peeled and halved
1/2 cup  Sour Cream
2 oz  Cream Cheese, softened
2 TB  Hellman's Light Mayonnaise
1 TB  Lemon Juice
2 TB  Chives, minced
2 oz  Smoked Salmon
1/2 tsp Kosher Salt
1/4 tsp  Ground Black Pepper

Place the egg whites on a platter and set aside.  Place the egg yolks and the remaining ingredients in a small food processor, and blend until very smooth.

Use a pastry bag with a large-opening decorative tip to pipe the filling into the egg whites.  (You can find disposable pastry bags with the tips at most kitchen stores.  Or you can use a small spoon to fill the egg whites and smooth the tops.)

Use a sharp knife to cut small pieces of the smoked salmon, then add a slice to the top of each of the deviled eggs.  Chill until ready to serve.  Makes 12 egg halves.

Saturday, July 3, 2010

Tarragon Deviled Eggs

Deviled Eggs are an American favorite for any picnic. There are an endless array of recipes for these tasty little appetizers from basic to fancy and mild to spicy. Try Firecracker Deviled Eggs, Deviled Eggs with Pepper & Horseradish, or Pesto Deviled Eggs for a new twist.

This recipe uses French Tarragon, a delicate herb which has a slightly anise-type flavor. You might also find Russian Tarragon plants which have a more mild flavor.  Many grocery stores now carry fresh herbs in the produce section.
 
Tarragon Deviled Eggs and Blue Cheese Deviled Eggs
 
6-8 Large Eggs (I like the eggs generously filled, so I usually boil one or two extra for extra yolks)
1 tsp finely minced fresh Tarragon, plus a bit more for garnish
1 tsp White Wine Vinegar
3 TB Mayonnaise (regular or low - fat)
2 tsp Dijon Mustard

While eggs are cooling, blend together the tarragon and vinegar. Mix in mayo and Dijon mustard, and let this mixture sit while the eggs are cooling.

When eggs are fully cooled, carefully cut in half lengthwise and remove yolks to a bowl. Mash yolks well with a fork, then mix in tarragon/mustard/mayo mixture. You can fill the eggs with a spoon, or put the mixture in a plastic bag, cut off one small corner, and squeeze the yolk mixture into the egg white halves. Garnish finished eggs with chopped fresh tarragon, if desired.

Friday, May 7, 2010

Deviled Eggs with Salmon, Caviar & Wasabi

These are not the eggs to serve at the neighborhood picnic! Save these for a special occasion and serve with a favorite wine. 

4 Large Eggs
1/4 -1/2 cup Mayonnaise
1 oz Smoked Salmon, finely diced
1 1/2 TB Fresh Dill, finely snipped
1 1/2 TB Fresh Chives, finely snipped
1 small Shallot, finely minced
1 1/2 tsp Dry Wasabi
1/4 oz Sturgeon Roe

Place eggs in a medium saucepan. Add enough cold water to cover, add salt, and bring to a simmer over medium heat. As soon as water begins to simmer, cover pot and take off heat. Let eggs sit in pot for ten minutes, then drain the eggs and allow to cool.

Cut eggs in half lengthwise. Carefully scoop out the yolks and place in a bowl. Set aside the whites. With a fork, mash the yolks until smooth. Add the smaller amount of mayo and all remaining ingredients, except for the roe. Combine well. If mixture is too thick, add more mayo until easily spoonable. Fill egg whites with enough filling so it has a slightly rounded dome. If not serving immediately, gently cover and chill until needed.

Right before serving, add a dollop of caviar to each egg half and garnish with a tiny dill sprig or more finely minced chives.

Blue Cheese Deviled Eggs

If you are a fan of blue cheese, you are going to love these creamy Blue Cheese Deviled Eggs.  These are super easy to make and add a nice twist to the classic recipe.  Since deviled eggs are always a huge favorite at picnics, I like to serve 2 or 3 varieties, like the Tarragon Deviled Eggs pictured here with the blue cheese eggs. 



24 Large Eggs, hard-boiled 
1 cup (4 oz ) Crumbled Blue Cheese
2/3 cup Mayonnaise
2 TB minced fresh Parsley
1 tsp Hot Pepper Sauce
1/2 tsp Celery Seed
1/2 tsp Black Pepper
Diced Celery

Slice the eggs in half lengthwise; remove the yolks and set whites aside. In a bowl, mash yolks with a fork. Add the blue cheese, mayonnaise, parsley, hot pepper sauce, celery seed and black pepper; stir until well blended.

Spoon mixture into the whites, or use a pastry bag to pipe the mixture into the egg halves.  Sprinkle lightly with paprika, if desired.   Refrigerate eggs until ready to serve.  

Deviled Eggs with Pepper & Horseradish

Adding just a touch of horseradish to these deviled eggs will be a real treat for your guests. 

12 Large Eggs
4 TB Mayonnaise
2 TB Dijon Mustard
3 TB (or more, to taste) Horseradish
1 TB Sweet Pickle Juice
1 tsp Freshly Ground Black Pepper
1/4 tsp Salt
Fresh Parsley for Garnish

Place eggs in large saucepan. Add enough cold water to cover by 1 inch. Cover pan; bring to boil. Remove pan from heat and let stand covered for 10 minutes. Drain. Let eggs stand in cold water until cool, about 30 minutes.

Peel eggs, then slice in half lengthwise. Transfer yolks to processor. Trim small slice off bottom of egg white halves; place on tray, cavity side up. Process yolks until smooth. Add mayonnaise, 3 tablespoons horseradish, pickle juice, pepper, and salt to yolks; process until smooth. Adjust seasonings, adding more horseradish if desired.

(Can be made up to this point up to 1 day ahead. Cover whites and filling separately and chill.)

Transfer filling to pastry bag fitted with 1/4-inch plain tip. Pipe filling into cavities of egg whites and garnish with parsley

Thursday, May 6, 2010

Firecracker Deviled Eggs


6 Large Eggs, hard-boiled and cooled
1/3 cup Mild Salsa
3 TB Low - Fat Sour Cream
3 TB minced Green Onions
1 TB chopped Black Olives
1 tsp Lemon Juice
For Garnish - Minced Green Onions, Red Pepper Strips, or Parsley

Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in remaining ingredients until well blended. Refill whites, using one heaping tablespoon yolk mixture for each egg half. Chill to blend flavors. Garnish with green onions, red pepper strips, or parsley, if desired.

Pesto Deviled Eggs

For this easy recipe you can use homemade or store bought pesto. Use the small end of a melon ball scoop to make perfect scoops of egg filling.

6 Large Eggs, hard-boiled and cooled
2 TB Pesto Sauce, plain or with pines nuts
2 TB Mayonnaise

Peel eggs, cut in half lengthwise, and remove yolks. Mash yolks and combine with Pesto Sauce and mayonnaise (adding more if needed) until smooth. Salt to taste. Fill egg whites with the yolk mixture. Garnish with fresh basil leaf or parsley sprig.