Inspired by 11 Ways with Deviled Eggs from the Betty Crocker Test Kitchens1 Whether you are “using up” Easter Eggs or starting fresh – Deviled eggs are fun to eat, addictive and frankly my tomato season lunch of choice is Deviled Eggs & Fresh Tomato bites.
Our personal favorites always start with basic recipe: Ingredients: 6 Hard boiled eggs2 — Cooled to at least room temp before peeling… — for safe handling and the shells slice cleaner when cold. — with peels removed and sliced “long way” to make 12 halves. — If you will not be filling shortly, place on serving dish, cover and refrigerate Mix In a medium bowl: 1/4 cup Mayonnaise3 (or make your own) 1/3 tsp Kosher Iodized Salt 1/2 tsp Horse Radish Powder (optional) … or 1 tsp Fresh or Prepared Horse radish 1/3 tsp Mustard Powder — or 1/2 tsp Prepared Mustard — (we preferred Stone Ground other like Dijon) 1/4 tsp Garlic Granulated — or 2/3 tsp Garlic Fresh, smashed to smooth pulp about 2-3 cloves Classic Garnish: Smoked Paprika Powder sprinkled. For Him: I add a few drops of hot sauce to the white half “shell” (not to be confused with the peels) before filling and on top.
In another small bowl, remove yolks from shells and mash with a fork until smooth Combine Yolks to Mayo Mix and blend, or wisk or stir with fork until smooth and no streaks of either white or yellow
If needed, drizzle a bit of any neutral vegetable oil you enjoy to thin mixture to make it easier to add to shells Or Left over filling can be thinned with the oil of your choice and used over the fresh tomato or as a Salad Dressing.
Deviled and other uses of hard cooked eggs are an excellent candidate for “10-20-30 method.”4 Allowing one to cook the eggs, leave in the shell and then peel and use later. I usually do at least 18 eggs – 6 to devil now, then the remaining dozen for later. Hard cooked eggs will “keep” for a week or more in the refrigerator.
What works for me (because I get distracted) is pressure cook 5 minutes, natural release and then cold water bath – changing the water at least twice for best results.
Betty’s 11 ways clkck to visit the Betty Crocker site for their recipes: 1. Curried Deviled Eggs 2. Bacon-Cheddar Deviled Eggs 3. Blue Cheese Deviled Eggs 4. Fresh Herb Deviled Eggs 5. Taco Deviled Eggs 6. Wasabi Deviled Eggs 7. Chipotle Deviled Eggs 8. Ham and Veggie Deviled Eggs 9. Reuben Deviled Eggs 10. Zesty Deviled Eggs 11. Lighter Deviled Eggs ↩︎
It was truly a friend raving about peeling hard cooked eggs made easy by using a electric pressure cooker that make me look again at the InstantPot but since at the time (2016) it did not have the added feature of the original Ninja Foodi’s of multiple lids. ↩︎
the 10-20-30 concept refers to things to all kinds of projects that you can do by spending a few minutes here and there – in this case – hard oil the eggs, then cool until ready to go further. ↩︎
For Nerdy Bread Machine User Entertainment. Probably not something most should try at home and definitely the end of your warranty… And of course we can all appreciate the Cat Comments
I wish I had listened when my friends Nana tried to teach me how to prepare for salad or side or better yet her way to make Dandelion Wine. will have to try this recipe and see if it is “as I remember”
Just a reminder: Dried herbs and spices are about one third of fresh. So if recipe calls for 1 tablespoon of fresh ZEST, plan to rehydrate 1 teaspoon of dried peel. If you only have dried PEEL, rehydrate 1/2 tablespoon (1.5 Teaspoons,)
Caveat Lechtor: Some links in this post may be Affiliate. As always I recommend you shop local for the best price. For that that are Affiliate links. Use of these links may pay a small commission to me. This does not affect the price you pay
When you want to bring the citrus flavor forward AND add the texture of peels, you will find it time well spent if you rehydrate the peels1 in juice. Unsweetened2 Water enhancers are ideal for this and have decent shelf life. For “plain” water, we like to keep both Real Lemon and Real Lime3 on hand.
Another product I like are the True Lime, Lemon & Orange CRYSTALIZED Water Enhancers packets. They are unsweetened. No sugar, No Sugar Subs. The Lemon, Lime and several artificially sweetened drink varieties are often available in local stupid markets, the Orange is often not carried. So Amazon becomes the only source.
I don’t use the orange that often because theSt. Dalfour Orange Marmalade Fruit Spread works in most of my recipes as it replaces both zest and some of the sugar. If neither it that often so and if the week’s menus require it, and none is in the pantry; then I will just buy a small bottle of OJ – and freeze what does not get used into recipe size portions. You will also find the packets in all three in my “hospital/travel go bag” just remember to rotate them out on a regular basis.
I have found that “on its own” dried peel is not very flavor forward, but rather more like added texture. With that in mind, the Atlantic Spice Orange peel is a bit more citrusy than most, BUT if I rehydrate with Lemon or Lime – it works because the flavor is really coming from the concentrated juice and so the lemon or lime flavor comes thru in the food where it used as an ingredient.
To Rehydrate: Peel: Place dried orange or lemon or lime peel in a small microwave safe bowl, add 1 packet of Crystalized Water Enhancer or 1 Tablespoon Lemon or Lime concentrate. then add additional liquid to just barely cover. Microwave just long enough to warm the liquid and then leave it, covered, on the counter until the liquid is absorbed. I have tried to “hurry the process” by microwaving for short intervals until all liquid is absorbed but did not like the result –
Remember, our preferred taste may not be what you like, so ALWAYS try it with smaller initial investment in pantry items. If you like, then bulk by it later.
Summary: Recipe calls for 1 tablespoon FRESH Citrus Zest
If using Granules, Rehydrate 1 teaspoon|
If Using Peel, Rehydrate 1.5 Teaspoons
ADD 1 flavor Packet
OR 1 Tablespoon Concentrate
Add liquid to barely cover
Microwave just long enough to warm but not boil liquid
Cover and allow to absorb liquid while “sitting on the counter”
I am a bit sad today: I have been a huge supporter of KBS. And, as long as I can otherwise nurse this baby along I will. Meanwhile I will likely continue to post the more generic notes about my use of the KBS and other bread machines here.
One of its selling points is the two year warranty. We have been having an issue for the last few loaves so I began the (TEDIOUS) Process of contacting amazon after repeated no response from KBS.
In round 1: I was given an 800# and email for a local cleaning company located Oceanside California (KBS-Services.com_ Hard to say who was more confused – the guy who answered the phone or me – but he was very polite and I thanked him for that courtesy.
Round 2 was a referral to Seller Assistant: Amazon acting as go between. AMAZON’s process to assist you with reaching a seller.
Round 3: Sent Message to Seller… Here is the response we received: Pretty much SOL this is the 2nd time this month an AMAZON did not deliver as promised and AMAZON is not back it up other than a partial refund offer (we will see if that helps. ) Do as they say Caveat Emptor – Because as they also say If it looks too good to be true (2 yr warranty on a product from a manufacturer whose other OEM usually die at 6 months) It probably is (too good to be true.
Dear xxxxx xxxxxxx
We are sorry to let you know that your message(s) associated with Order ID 112-xxxxxxxxxx cannot be delivered. The seller associated with your order or inquiry has left the Amazon store or is no longer able to receive any further email communications.
For additional guidance, consider visiting the Amazon Customer Service Homepage for recommendations by topic: http://www.amazon.com/hz/contact-us/foresight/hubgateway
