Put some of your eggs in hors d'oeuvre basket

Recipe Finder

March 12, 1997|By Ellen Hawks | Ellen Hawks,SUN STAFF

Easter is coming, and if you're planning to put all of your eggs in one basket, perhaps the Easter basket, you might want to reconsider and leave a few out to enjoy in a recipe.

Stuffed hard-boiled eggs, most often called deviled eggs, can be spicy, plain or very exotic.

Barbara Higgins of Edgewater requested some different ways to prepare them. The responses were many, and our tester, chef Gilles Syglowski, chose a few that will offer you plain and simple old favorites as well as some unusual additions.

Katelyn Nerf of Dundalk submitted one of the chef's choices. This 7-year-old is a stuffed-egg expert. She makes them often with her grandfather Ron Nerf.

Katelyn's stuffed eggs

6 eggs

1 1/2 tablespoons of Dijonnaise

1/2 tablespoon white vinegar

1 tablespoon mayonnaise

paprika and parsley sprigs

Place eggs in a pot and cover with cold water. Bring to a boil, and boil for 7 minutes.

Cool eggs in cold water, peel and cut them in half lengthwise. Remove yolks and put them in a bowl. Put egg white halves on a plate.

Mash the yolks and add the Dijonnaise, vinegar and mayonnaise and mix until smooth. Fill each half of the egg whites with the yolk mixture and serve with a sprig of parsley and a sprinkle of paprika on top of each one.


Our chef liked many other responses, all calling for 6 eggs and using various seasonings for the yolk mixture.

Edna Evitts of Central City, Ky., mixes the yolks with 1 tablespoon red wine vinegar; 1/4 teaspoon dry mustard; 1/2 teaspoon Worcestershire sauce; 1 tablespoon mayonnaise; and salt and pepper to taste.

Pam Fisher of Randallstown mixes mashed yolks with 2 tablespoons each of mayonnaise and soft butter, and salt and freshly ground white pepper to taste. To this mixture she may add a tablespoon of sweet relish and top eggs with paprika and a sprinkle of red pepper "for extra bite."

Instead of the sweet relish, Fisher may use a tablespoon or more, according to taste, of minced crab; lobster with butter-sauteed shallots and a touch of dill weed; fresh herbs such as parsley, tarragon and chives; coarsely chopped green olives or salsa. She notes a garnish could include paprika or ground red pepper for extra "bite," or strips of pimento or slices of pimento-stuffed green olives.

Bryon Predika of Baltimore adds to the mashed yolks 1 teaspoon curry powder, 3 tablespoons softened butter and 1 tablespoon pureed chutney. He garnishes with crushed peanuts.

Kathleen Capcara of Baltimore mixes the yolks with 1/8 cup feta cheese, 1/8 cup olive oil, 1 teaspoon each of minced parsley and minced chives in a processor and then covers and chills the mixture for 10 minutes before filling the egg whites. Another stuffing she uses is 1/2 cup cooked rice, 3 tablespoons mayonnaise, 2 tablespoons minced chutney, either mango or Major Grey's, and 1/8 teaspoon curry powder. As with the other recipe, she chills this mixture 10 minutes before stuffing eggs.

Eha L. Schuetz of Baltimore uses 1 can (4 1/2 ounces) of tiny cocktail shrimp, drained. She saves 12 for garnish and chops the remainder very fine. To the egg yolks she adds the shrimp; 1 tablespoon softened butter; 1/4 cup minced spring onions (white part only); 1 tablespoon lemon juice; 1 teaspoon fresh minced dill weed; 2 tablespoons ranch salad dressing; salt and pepper to taste.

Schuetz also offered advice for boiling. "Cook eggs in simmering water for 10 to 12 minutes. Plunge eggs in cold water. Take eggs and tap gently to crack the shells and place in cold water again, which makes the shells easier to remove."

J. Edward Yealdhall of Stevensville prefers a recipe similar to the one of Katelyn Nerf, but he prefers using lemon juice instead of white vinegar. He also has a unique way of filling the eggs. "Put the yolk mixture in a plastic zippered bag and cut off a corner of the bag, which then serves as an excellent dispenser for filling the yolks, and there is no clean-up," he writes.

Recipe requests

Jane R. Lynn of Lutherville wants a recipe like the apple and cabbage slaw served at Morgan Millard Restaurant Gallery in Roland Park.

James Schmidt of Mankato, Minn., writes that he loves Cajun cooking. He would like to have a recipe for shrimp gumbo and for red beans and rice.

Chefs Gilles Syglowski and Kent Rigby, with chefs and students at the Baltimore International College, tested these recipes.

If you are looking for a recipe or can answer a request, write Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings each recipe makes.

Pub Date: 3/12/97

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