Eggs are the most versatile source of protein. They can be fried, poached, sauted, baked, steamed, hard or soft boiled, scrambled, basted, or made into omelettes. Some people pop an egg in the microwave to make a quick hard-boiled egg. It’s a good idea to have some hard-boiled eggs in the fridge to quickly slice up and eat on toast. They’re used in baking, of course, as liason (a binder) in some sauces, used in Swedish egg coffee to clarify the coffee, sharpening the taste. Use an egg wash on pastries or bread that you want to brown off. It’s used in a breading station for meats or as binder in meatballs and meatloaf.
And, they’re fun to color at Easter!
Deviled Eggs Recipe from the Biker Chef who has done up to 10 dozen eggs for big banquets and Easter brunches.
For a dozen eggs:
Bring your water to a boil, add your eggs very gently to the boiling water for about 14 minutes. Cool down your eggs by draining off the hot water, running cold water over them, or adding ice to them in a bowl to cool them down as quickly as possible.
Peeling the eggs under cold, running water makes it easier. Cut them in half, take out the golden yolks and put them in a medium bowl. Mash the yolks with a fork or potato masher, add
3/4 tsp. salt
1/4 tsp. white pepper
1/2 tsp. of granulated garlic
2 tsp. of Dijon mustard
1/2 cup, or so, of Miracle Whip to achieve a creamy texture
1 tsp. fresh ground horse radish
Mix well and spoon it into the egg whites. You can also put the yolk mixture into a ziploc baggie, seal the top, cut a corner off the bottom and pipe it into the whites.
Garnish with paprika, olives, fresh dill, pimentos, or anything else that makes your eggs look festive.