New cookbook offers variety of takes on humble, classic Easter appetizer
It is the perfect time of year to be experimenting with eggs.
The humble deviled egg is a favorite appetizer at Easter and brunch, but Kathy Casey’s new cookbook, “D’Lish Deviled Eggs” (Andrews McMeel Publishing, $14.99) will help cooks elevate the treat from reliable winner to rock-star status.
The recipes and pictures in the new book had me fawning over deviled eggs the same way I gush over mini desserts and babies. Her flavor combinations and food styling take a nod from traditional cuisine and even favorite cocktails. Casey is respectful of tradition with recipes such as Grandma’s Old-Fashioned Deviled Eggs and Classic Picnic-Style Deviled Eggs, but that is just the beginning.
A primer at the beginning includes important notes on ingredients, details on hard cooking eggs of all kinds (from quail to duck) and gives details on piping and filling the eggs. The pictures from the Kathy Casey Food Studio look so delicious you’ll be looking for excuses to serve deviled eggs. Casey is the author of 10 cookbooks. Her last book, “Kathy Casey’s Northwest Table,” was nominated for a James Beard award.
“California Roll” Deviled Eggs, Firecracker BBQ Pork and Smoked Salmon with Sour Cream and Chives are just a few of the recipes. She has also created Thai curry spiced eggs with shrimp, French toast eggs, Boursin and garlic stuffed eggs with herb salad, Greek eggs and quail eggs and caviar.
The cocktail inspired offerings include Bloody Mary and Dirty Martini eggs. Serve a retro shrimp cocktail egg while you’re at it.
Casey shared the recipe for a fun colored egg that will brighten the Easter table after all of the shells of the colored eggs have been peeled away. Her Beet’ing Heart Deviled Eggs are colored with picked beet juice.
You can find more information at www.kathycasey.com or on the companion website for the book at dlishdeviledeggs.com
Beet’ing Heart Deviled Eggs
Recipe from “D’Lish Deviled Eggs” by Kathy Casey, Andrews McMeel Publishing
“I’m all for an appetizer that doubles as a fun craft project, and these eggs certainly fit the bill. Pickled beet juice turns the whites a deep pink color and makes these perfect for serving up on Valentine’s Day or Easter. Kids will love helping turn their eggs pink,” Casey wrote.
1 (15-ounce) can sliced pickled beets
1/2 cup red wine vinegar
1/4 cup sugar
1 dozen hard-cooked eggs (recipe follows)
For the filling:
3 tablespoons mayonnaise
3 tablespoons sour cream
2 tablespoons stone-ground mustard
2 tablespoons minced red onion
1/4 teaspoon sugar
1/4 teaspoon salt
Fresh-cracked black pepper
For the topping:
1/4 cup reserved tiny-diced pickled beets, drained well
2 tablespoons thinly sliced green onion
To pickle the eggs, drain the beet liquid into a deep medium container and reserve the beets separately. Add the red wine vinegar and sugar to the beet liquid and stir to dissolve the sugar. Peel the hard-cooked eggs and add to the mixture, being sure they are submerged. Cover and let sit for at least 2 hours or overnight, refrigerated. Stir often to color evenly.
Drain the eggs well, pat dry on paper towels, and discard the beet liquid. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
To finish the eggs, with a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, red onion, sugar and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Add black pepper to taste.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
Top each egg half with 1/2 teaspoon of pickled beets and a sprinkle of green onion.
Tip: For a “polka dot” effect, firmly pack the eggs into a narrow container so that they are all touching, and do not stir them. The eggs will be lighter pink or white where they touch, lending a fun polka dot pattern.
Yield: 24 deviled eggs
1 dozen large chicken eggs
Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.
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