JIM HAGY / CHEF'S MARKET CAFE & TAKE AWAY
Hard boiled eggs
Place eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and add a dash of salt equal to the number of eggs. Bring eggs to a boil and bring temperature to a simmer for ten minutes. Remove pan and drain the eggs. Place eggs in ice cold water until they are cooled. Eggs shells may be peeled or placed in the refrigerator for up to a week.
Curry Deviled Eggs
6 hard boiled large eggs
3 Tablespoons sour cream
¼ teaspoon curry powder
¼ teaspoon paprika
¼ teaspoon ground mustard
¼ teaspoon Worcestershire sauce
¼ cup black sesame seeds
Slice hard boiled eggs in half lengthways. Remove the yolks carefully and place in a small bowl. Add sour cream, curry powder, paprika, ground mustard and Worcestershire sauce. Stir ingredients with a fork until fluffy.
Spread sesame seeds on a flat surface. Take the flat side of the halved egg white and dip into the seeds. Place your whites on a plate. Fill egg whites with egg yolk mixture. You may want to use a pastry bag with a large tip for this. Wrap loosely with plastic wrap until ready to serve.
Smoked Salmon and Capers Deviled Eggs
6 hard boiled large eggs
1 Tablespoon sour cream
1 Tablespoon Duke's mayonnaise
1 Tablespoon cream cheese, room temperature
2 teaspoons finely minced fresh chives
¼ lemon freshly squeezed
4 ounces good smoked salmon
Capers for garnish
Freshly ground black pepper to taste
Slice hard boiled eggs in half lengthways. Remove the yolks carefully and place in a small bowl. Add sour cream, mayonnaise, cream cheese, chives, and lemon juice. Mix by hand or a small hand mixer on medium until fluffy. Fill egg whites with egg yolk mixture. Slice salmon into thin strips. Roll from one end to create a rose. Place salmon rose and capers on top of the deviled egg for a delicious appetizer. Cover loosely with plastic wrap until ready to serve.
