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. ↩︎
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”
Caveat Lechtor: As always I recommend you shop local for the best price. This post contains Affiliate links. Use of these links may pay a small commission to me. This does not affect the price you pay
DRAFT: When anything Soy is “not an option” Often enough for two, but can be doubled. Best Flavor when it has a few hours for ingredients to “meld” It is my preference to only make enough for one meal, but it does store in refrigerator for at least a week so you can increase volume and make ahead.
Mix all ingredients together with a wisk until completely incorporated
To Serve: TRADITIONAL: Place in a bowl and toss the crsipy protein, serve over rice (Thai Jasmine using Orange Juice instead of Water is our fav or if you must Riced Cauliflower – won’t happen in our house except for ONE particular red head is visiting)
OPTIONAL DIP Water or Orange Juice .5 tsp at a time until a consistency you like for a dipping sauce.
Most of the time I get mine from Food Lion or Safeway via their delivery services. still a better price than Wal-Mart or Amazon “most of the time.
Again with emphasis – Neither Amazon or Wal-Mart offer the best prices for ANY of these ingredients. Since, unopened the St Dalfour, Maggi’s and Spice World Squeezes have an excellent Pantry shelf life, I watch for sales and “stock up” as the budget allows. Of course, once opened into the refrigerator they go.
Note: There are affiliate links which benefit me and with Instacart both of us.
We are a “shop local, think global” family and so always recommend shopping locally. However, our ‘regular’ grocery store may not have a particular ingredient and no one has time to drive all over the county to find it. Never speak with your favorite store manager. You would be amazed how often that works = particularly in today’s competitive environment.
Using one of my often hard to find ingredients: Bob’s Red Mill Vital Wheat Gluten
If you would like to search without giving up too much personal details, your first step will be to look up the street address of your nearest Post Office. plug in your zip code and copy the address
The following links includes codes which may, if you buy something benefit us both. If it just makes your life easier by helping support local business without gallivanting all over – that is fine with me too.
next go to Instacart https://www.instacart.com/?code=WCARR1801EE
You will need to supply an address, so be ready to paste the Post Office address for privacy or use your own “if you don’t care” then just use your own.
Once you save the address, to Instacart will display a search bar (and a list of various stores served in your area.
Type in the ingredient – for example “Vital Wheat Gluten” hit return and poof, InstaCart will show you the stores in your area have be listed Vital Wheat Gluten in their on line offerings.
If you are lucky, you will see your regular store. If not, well where’s your spirit of adventure, expand your shopping horizons – visit a new to you location.
You can then click on each listing to compare pricing.
If all else fails, there is always using a search engine like https://duckduckgo.com/ Duck Duck Go or Amazon https://amzn.to/48Bvm6N Where I have a list that includes ingredients always likely to be in my pantry. Caveat: Amazon, but that is increasingly the most expensive option. and quite often you need to look at more than one – the most expensive option is usually listed first.
FRUGAL TIPLET: Instacart has added so many stores, and individual arrangements various quite a bit, for ingredients I always try to find those with “InStore Pricing” or, sometimes using the Retailer “dot com” may give you a better price.
Last but not least, I “threw this together” because of a question in our FB Bread machine group: KBS Bread Maker Tips, Tricks, and Recipes – still needs work, so in you are not fluent in “speaking in Wheat” – your comments and questions are welcome.
Most “store brand” Stone Ground or Dijon brown mustard – offered 12 oz squeeze bottles are pretty much the same. Either makes a good base for different condiment needs. (sandwich spread, dipping, glazing, etc)
Wheat’s Hot-n-Spicy Mustard Dip 3 Tbl Stone Ground Mustard 1 tsp Horse Radish POWDER ….. or 1 TBL Prepared Horse Radish 3 Tbl Water or other liquid to thin to dipping consistency – Mix well and allow to sit at room temp for a few hours OR overnight in fridge – Store, covered in refrigerator up to 3 weeks.
Although I will use most of their recipe for the ingredients and the technique, as of those with chronic arthritis, the dough for this recipe could easily be prepared using the dough cycle of your Bread Machine – Just remember to follow your machine’s recommendations for the order in which to add ingredients. My suggestion/rule of thumb for things like sourdough and in this case, the tangzhong is after other liquid
So far the only sub I will make is using a comparable amount of previously prepared shredded pork that needs to leave the freezer and used. It only slightly differs from the recipe in that it was modified to avoid certain ingredients which do not sit well with us. Just the first of what I suspect will be many experiments.
