Egg Salads and Deviled Eggs

For the bounty the Easter bunny brings, we also offer his classic recipe for egg salad with tarragon and chive and a modern egg salad with curry mayonnaise (homemade or storebought) and our favorite deviled egg recipes from local cookbook authors Debbie Moose and Sheri Castle.

egg salads deviled eggs Michael Ruhlman hard boiled recipe easy

Egg Salad with Tarragon and Chives from “Egg: A Culinary Exploration of the World’s Most Versatile Ingredient,” by Michael Ruhlman.

[gpp_icon type="rightarrow"]Egg salad with tarragon and chives

A classic version of the egg salad sandwich with tarragon and chives. From “Egg: A Culinary Exploration of the World’s Most Versatile Ingredient,” by Michael Ruhlman (Little, Brown and Co., 2014).

3 tablespoons minced red onion

8 hard-cooked eggs, peeled and coarsely chopped

Freshly ground black pepper

Salt

1/2 cup mayonnaise

2 tablespoons chopped fresh tarragon

2 tablespoons minced fresh chives

PUT red onion in a small bowl and sprinkle liberally with salt, then cover with water for 5 to 10 minutes.

PLACE eggs in medium bowl. Season with salt and black pepper. Add mayonnaise. Strain onion and add it, along with herbs, and stir with rubber spatula until all ingredients are uniformly combined.

Yield: 4 sandwiches or 12 canapes.

egg salads deviled eggs Michael Ruhlman hard boiled recipe easy

 

[gpp_icon type="rightarrow"]Curried egg salad

You can make your own curry mayonnaise by combining: 3/4 cup vegetable oil, 1 minced garlic clove and 1/2-inch piece of ginger, minced, in a small saute pan over high heat. When garlic begins to simmer, reduce heat to medium and continue cooking until garlic loses its raw smell and is cooked. Remove pan from heat and add 1 tablespoon curry powder, 1/2 teaspoon turmeric and pinch of cayenne pepper. Transfer mixture to a glass measuring cup to cool. Combine 2 teaspoons lime juice, 1 teaspoon water and 1/2 teaspoon salt in the vessel you’ll be mixing the mayonnaise in and allow the salt to dissolve. Stir in 1 egg yolk. When the oil is cool enough to touch, slowly add the oil while whisking the yolk or using a hand-held immersion blender to emulsify. The mayo can be prepared and refrigerated in a covered container for up to 8 hours before mixing the salad.

A more modern take on the egg salad sandwich by adding Indian curry spice. Adapted from “Egg: A Culinary Exploration of the World’s Most Versatile Ingredient,” by Michael Ruhlman (Little, Brown and Co., 2014).

2 teaspoons curry powder

1/2 cup storebought mayonnaise

Juice from half a lime

Salt and freshly ground black pepper, to taste

1/4 cup minced red onion

8 hard-cooked eggs, peeled and coarsely chopped

2 celery ribs, cut into small dice

COMBINE curry powder, mayonnaise and lime juice in a small bowl. Set aside.

PUT red onion in a small bowl, sprinkle liberally with salt, then cover with water for 5 to 10 minutes. (This trick takes some of the bite out of the onions, making them milder.) Place eggs and celery in a medium bowl. Strain onion and add it to eggs. Add mayonnaise, stir together until uniformly incorporated.

Yield: 4 sandwiches or 12 canapes.

 egg salads deviled eggs Michael Ruhlman hard boiled recipe easy

 

[gpp_icon type="rightarrow"]Spinach and bacon deviled eggs

Nothing improves a deviled egg more than bacon and spinach. From “Deviled Eggs: 50 Recipes from Simple to Sassy,” by Debbie Moose (Harvard Common Press, 2004).

12 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl

1/2 cup frozen chopped spinach, thawed, drained and squeezed dry

1/4 cup mayonnaise

1/4 cup real bacon bits

2 1/2 tablespoons cider vinegar

2 tablespoons butter, softened

1 tablespoon sugar

2 teaspoons black pepper

1/4 teaspoon salt

COMBINE mashed yolks with the remaining ingredients and mix well. Fill whites evenly with the mixture.

Yield: 24 servings.


[gpp_icon type="rightarrow"] Lemony deviled eggs

A classic deviled egg for your next potluck or Sunday lunch. From “The New Southern Garden Cookbook,” by Sheri Castle (UNC Press, 2011).

6 hard-cooked eggs, peeled, cut in half, yolks and whites reserved separately

1/2 cup mayonnaise

4 tablespoons butter, at room temperature

2 teaspoons fresh lemon juice

1/2 teaspoon finely grated lemon zest

1/4 teaspoon dry mustard

Kosher salt and ground white pepper, to taste

Paprika for dusting

USE a spatula to rub the yolks through a fine-mesh strainer into a medium bowl. Add mayonnaise and butter;

mix gently until smooth. Stir in lemon juice, zest and mustard. Season with salt and white pepper. The flavors dull slightly when the eggs are chilled, so be bold with the seasoning.

SPOON or pipe the filling into the egg whites, sprinkle with paprika, and chill until ready to serve.

[gpp_icon type=”summary”] Egg salad printable recipes

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