Summer Best of Basics365
Eggs + Recipes: Hard Boiled Eggs and Deviled Eggs
Eggs are the definition of a power food. They are an excellent source of protein, an inexpensive whole food, an essential baking ingredient, and they are fast and easy to prepare. Eggs are featured in almost all cuisines and can be served for every meal of the day or for snacks.
For all of these reasons, eggs are also a good summer basic. Hardboiled eggs are easy to pack for travel and picnics. Chop or slice hardboiled eggs to top cold soup like gazpacho and salads including spinach, crab, Niçoise, pasta, and cobb.
Eggs are a key ingredient in many summer classics like potato salad, macaroni salad and deviled eggs. For lunch and dinner entrees eggs cook quickly so you don’t need to use the oven and will have a limited amount of time over the stove.
A Good Egg
Eggs have a long shelf life but it is best to look for the most fresh and local eggs available. Most recipes are designed for Large or XL eggs so you will get the most consistent results (especially with baking) if you use them. There is no nutritional difference between white and brown eggs. The breed of chicken determines the eggshell color.
Top Ten Great Ways to Eat Eggs:
- Egg salad on lettuce or sandwiches
- Deviled eggs
- Scrambled, fried, or in an omelet
- Egg drop soup
- Breakfast burritos (scrambled eggs, potatoes, green chilies)
- Pasta carbonara
- Chopped hard boiled eggs to top soups and salads
- Fried rice with scrambled eggs
- Fried egg served over asparagus with parmesan
- Huevos rancheros
Basics365 Recipe: Hard Boiled Eggs
This may seem overtly basic, but a good hard-boiled egg is not under or over-cooked, the yolk does not turn green from over-cooking and it is easy to peel and use.
- Eggs
- Water to cover the eggs by at least two inches.
Gently put the desired number of eggs in a pot large enough to cover the eggs with at least two inches of water (this will allow them to cook fully and not be susceptible to salmonella).
Bring to a low boil. As soon as the water reaches a gentle boil, cover the pot with lid, turn the heat down so that they can cook at a steady simmer but never a hard boil (it will crack the shells). Cook for 9-15 minutes. Pour out the hot water, and replace with cold water and ice cubes to stop the cooking. Let the eggs cool in the ice water for 5 minutes then use or refrigerate.
Sharon’s Simple Deviled Eggs
These deviled eggs don’t contain a lot of ingredients, and I don’t take the time to pipe them with a pastry bag to make them look fancy, they just taste delicious! I’ve added my favorite brands in parenthesis. This recipe can be doubled or tripled. Enjoy!
- 4 hard-boiled eggs (cooled)
- 1/4 teaspoon or dash of Worcestershire Sauce
- 1/4 cup Mayonnaise (Best Foods/Hellmann’s)
- 1 teaspoon Dijon mustard (Grey Poupon)
- 1/4 teaspoon Kosher salt
- 1/4-1/2 teaspoon Fresh ground pepper
- dash of Paprika *optional for garnish color if preferred
1. Peel and cut hard-boiled eggs in half. 2. Take yokes out of eggs and mash with a fork. Stir in mayonnaise, mustard, salt and half of pepper. 3. Fill egg whites with a spoonful of yoke mixture (tap with back of spoon to create peaks if you’re interested in presentation). 4. Sprinkle filled eggs with freshly ground pepper and paprika*. Enjoy!
Cheers,
