Hard Boiled Eggs / Variations

By stancec44

We recommend a liberating approach to serving deviled eggs. Make the kind you like best and a few others, too. We’re offering three options to try. We doubt there will be leftovers.

››   Tohard-cook eggs, place them in a large steamer basket set over or inside a pot with several inches of barely bubbling water (medium heat; the water should not touch the eggs).

Steam for 13 minutes, then turn off the heat. Let sit for 10 to 13 minutes, then use a slotted spoon to transfer the eggs to an ice-water bath to cool. Peel when completely cooled.

››   Theeggs can be hard-cooked up to 1 week in advance.››   Thefilling can be prepared a day in advance; store in a gallon-size zip-top bag (for potential piping).

››   It’sbest to fill the eggs the same day they are served.

Ingredients

• Lourdes’s Deviled Eggs With Foie Gras and Tuna
• With foie gras and oil-packed tuna in the mix, these surfand- turf deviled eggs are deliciously over-the-top. They are named for an aunt of New York chef Alex Raij.
• Makes 6 servings (24 halves)
• 12 hard-cooked eggs
• 1/2 cup mayonnaise
• 1 tablespoon Dijon-style mustard
• Fine sea salt
• 2 teaspoons black truffle sauce (optional)
• 4 ounces good-quality tuna packed in olive oil, drained and crumbled
• 3 tablespoons minced chives, plus more minced or cut chives for garnish
• 2 ounces canned foie gras terrine, at room temperature
• Cut the eggs in half lengthwise. Separate the whites and yolks and hold the whites in a bowl of cool water until ready to use.
• Place the yolks in a food processor, along with the mayo, mustard and a pinch of salt. Purée until smooth. Add the black truffle sauce, if using, and pulse to incorporate.
• Transfer the mixture to a mixing bowl. Fold in the tuna and chives.
• Use a fork to mash the foie gras in a separate bowl, then add to the egg yolk mixture, stirring until it is lump-free. Taste and add more salt, as needed.
• Spoon the filling into a piping bag or gallon-size zip-top bag. Seal and refrigerate for 1 hour.
• HUMMUS DEVILED EGGS
• Deviled eggs take to a Middle Eastern treatment so well, this might become your new favorite way to enjoy them.
• 12 hard-cooked eggs
• 1/2 cup homemade or store-bought hummus
• 2 tablespoons fresh lemon juice
• 2 teaspoons extra-virgin olive oil
• Water, as needed
• 2 tablespoons za’atar

Details

Servings 24
Adapted from portlandoregonian.or.newsmemory.com

Preparation

Step 1

››   To hard-cook eggs, place them in a large steamer basket set over or inside a pot with several inches of barely bubbling water (medium heat; the water should not touch the eggs).

Steam for 13 minutes, then turn off the heat. Let sit for 10 to 13 minutes, then use a slotted spoon to transfer the eggs to an ice-water bath to cool. Peel when completely cooled.

››   The eggs can be hard-cooked up to 1 week in advance.››   The filling can be prepared a day in advance; store in a gallon-size zip-top bag (for potential piping).

››   It’s best to fill the eggs the same day they are served.

LOURDES EGGS DIRECTIONS:
Cut the eggs in half lengthwise. Separate the whites and yolks and hold the whites in a bowl of cool water until ready to use.

Place the yolks in a food processor, along with the mayo, mustard and a pinch of salt. Purée until smooth. Add the black truffle sauce, if using, and pulse to incorporate.

Transfer the mixture to a mixing bowl. Fold in the tuna and chives.

Use a fork to mash the foie gras in a separate bowl, then add to the egg yolk mixture, stirring until it is lump-free. Taste and add more salt, as needed.

Spoon the filling into a piping bag or gallon-size zip-top bag. Seal and refrigerate for 1 hour.

HUMMUS EGGS DIRECTIONS
Cut the eggs in half lengthwise. Separate the whites and yolks.

Place the egg yolks in a mixing bowl, along with the hummus, lemon juice and oil. Mash with a fork or use an immersion (stick) blender to blend until creamy and smooth.

Just before serving, spread some za’atar on a small plate. Working with one egg white half at a time, invert into a small bowl of water, then transfer to the dish of za’atar, lightly pressing to coat the flat surface of the egg white half. Spoon or pipe a tablespoon of the filling into each egg white half. Sprinkle the filling with a little more za’atar.