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. ↩︎
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.
In “real life” these are not as dark as they appear – who knows why –
Like most, with New Year come thoughts of eating healthier – So long as you are not concerned about gluten – Pretzel bites are healthier than say chips.
And Pretzel buns make great sandwiches. So the search for a bread machine recipe – here is the tweak intended for the Bread Machine (Leaven) Dough cycle.
So because I needed something to do that would not be grossly affected by occluded vision issue today.
Recipe makes 24 Snack bites, or 8 slider “cupcakes” or 4 Burger size rolls
to try the different sizes, I did 8 bites, 4 cupcakes and two burger (except I kept some aside to try refrigerating and freezing “experiments”.) so only 1 burger bun actually done. The bites and 3 slider cup cakes did not last long enough to participate in my poor photography effort.
Bread Machine Settings: you will want the Menu/Program that Is usually used for “Dough” Or Some (KBS is one) “Leaven Dough” consisting of:
Stir (gentle – mixes ingredients,
Rest usually only a few minutes to allow liquid to reach all the dry ingredients
Stir (more vigorous – some might call it Kneading)
Rise (some describe as fermentation)
Total time is usually around 1.5 hours.
Ingredients
2.5 cup All Purpose Or Bread Flour
+ .5 cup “bread flour” & if needed for dough 2 Tbl Malted Milk Powder (Carnation or Ovaltine)
1 tsp salt
1 tsp sugar or honey
1.5 cup warm water (75-85 degree) NOT STRAIGHT FROM THE TAP WATER – Spring or Distilled is best for bread/yeast Or, you can “Age” your tap water by allowing it to sit on the counter in an open container for a few hours so before using so chemicals used in water purification like chlorine can evaporate.
2.25 tsp Bread Machine Yeast (if you try cake yeast, let me know how it works for you)
Boiling Liquid
8 Tbl Baking Soda (I used a 1.5 quart pot, with 4 cups of tap water that have been left standing for several hours to allow the chlorine to dissipate.
Here is what I did =
In 1.5 oz cup of 75-85 degree water,
add 2.25 tsp Bread Machine Yeast
set aside till bubbly
other yeast might work, but it is “what I had” For the dough:
Combine in a bowl & lightly whisk to incorporate
2.5 cup All Purpose Flour
1 tsp sugar or honey (this feeds the yeast, no sugar subs)
1 tsp salt
In bread machine pan, add
1/2 cup luke warm water
yeast mixture – be sure to get all
Flour Mixture
Set to “dough” cycle – turn on and keep an eye on it – you may need to add a bit more water or flour to get a nice smooth dough.
This recipe is supposedly “no rise needed” just a 30 minute “rest” which sounds suspiciously like a rise to me,
while the dough is resting, prepare the bath – this is what makes it turn that nice pretzel brown with the excellent “shell”
In a pot, combine 2 Tbl Baking Soda for each Cup of Water
Continuously Stir till Baking Soda is fully dissolved
and water is simmering nicely
For bites, grease a medium to large size cookie sheet
(this recipe makes 24 – for Slider grease medium size cup cake tin(s) GENEROUSLY
for Burger buns, medium cookie sheet (I did try mini pie pans and do not plan to repeat that idea any time soon. I foersee making a combination of bites and buns, so plan to try the slider size on a cookie sheet next time
I was recently gifted with this set of dough tools from Nordicware along with the Breadtopia.com Sour Dough starter and the red one worked very nicely Using a floured dough cutter or other tool of your choice.
For bites and sliders:
1. cut the dough into FOUR (4) “equal” they should each weigh about 4oz.
2. Then for Bites, cut each 1/4 into 8, and
or For Sliders, cut into 1/3rds
Or Burger rolls, divide the full dough (approximately 16 ozs or a bit more)
cut into SIX (6) equal pieces or fewer for larger rolls
Once all your shapes have been prepared it time for the dough to take a quick bath.
Drop each into your simmering Baking Soda solution, for 10 seconds, flip over and remove after another 7 -10 seconds. Place on a wire rack to drain
Using a REALLY sharp knife, or dough slasher or safety razor blade – make an X slash on the top of each shape and place on the WELL buttered baking pan.
Sprinkle top (or not) with coarse salt
Some may appreciate that my slasher of choice is the Sculpey Slicer with Safety Handle favored by those who work in Polymer Clay and/or otherwise are a danger to themselves (but the Kitchen blades will never meet clay)
While baking, prepare your favorite dipping sauce – we like to combine a 2-3oz of a melty cheese with a Tbl of butter and sometimes other flavors like garlic, or 1/4 tsp of horse radish.
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Place in preheated 375 degree oven of your choice until the brown you prefer.
For bites: approximately 10-13 minutes
for sliders: approximately 12-15 minutes
for rolls: approximately 14-18 minutes
remove to the wire rack and allow to cool for at least 3-10 minutes so not too soft and doughy inside
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P.S. Cost of 4 Pretzel Burger sized buns in Stupid Market – $4-$6
Cost, including electricity $3.50 for 8 rolls
and they are fresher, healthier and lower cost – time is not an issue/cost/consideration since this is for “home consumption” and I like to prepare food
|Caveat Emptor: we purchased the smaller HB Oven Model 31340 “because it was on sale, had a coupon and the Larger one was failing. It toasted fine, BUT, the shelves are very tippy – we would not buy this again. The Pro, when it is working correctly (FYI the probe never has worked correctly, but I can live with that) In the last few years several NEW machines from HB have had a similar problem with the heating elements SUDDENLY not functioning and thus temps fluctuate as much as 100F and as little as 50F.
Fortunately we purchased the extended warranty. It uses about 20% less electricity than the Stove Oven and holds a 12 in pizza and up to a 12×13 pan with no handles and room to breath or allow air circulation/convection as the case may be.
