HORSERADISH DEVILED EGGS

Horseradish Deviled Eggs

• 12 large hard-boiled eggs, shells removed
• 1/3 cup mayonnaise
• 2 T prepared horseradish
• 2 T. yellow mustard
• 2 T sweet pickle relish, minced
• salt and pepper to taste
• garnishes: paprika, minced green onion, parsley

Slice each egg in half lengthwise, remove yolks and place them in a bowl. Mash together with rest of ingredients, except for garnishes. Spoon mixture into a quart-size plastic bag, then snip about the corner off with scissors (you should have an opening that’s about a centimeter wide). Pipe the filling into the egg halves. Cover and chill until it’s time to serve.

ASIAN PICKLED SRIRACHA DEVILED EGGS

Soy-Pickled Sriracha Deviled Eggs

The soy marinade will give the whites a firm texture and a caramel color, while the Sriracha provides some heat. 

Eggs:

Soy marinade:

• ½ cup sake
• 8 star anise pods
• ½ cup minced green onions
• ¼ cup sugar
• ¼ cup grated ginger
• 2 cups soy sauce
• 1cup water

In a medium saucepan, bring pickling marinade to a boil, then cool completely. Add the peeled eggs to the pickling marinade and refrigerate for at least 4 hours, or overnight.

Drain eggs and pat dry. Slice in half lengthwise, remove yolks and place them in a bowl.

Mash yolks with:

• 1/3 cup mayonnaise
• 1 T Sriracha (or other hot Asian-style chile paste)
• 2 tsp. wasabi paste
• 3 T minced green onions

Spoon mixture into a quart-size plastic bag, then snip about the corner off with scissors (you should have an opening that’s about a centimeter wide). Pipe the filling into the egg halves. Cover and chill until it’s time to serve.

CURIOUS LITTLE STUFFED BUNS

Another variation on the Tea Sandwich theme: This one uses small Finger Rolls. You can use small cream puff shells, small Southern biscuits, almost anything.  Pistolettes are especially nice.  The crawfish dip recipe on the blog is another classic filling.

Buy the "finger roll" variety of bun, or make small rolls using any roll recipe about the size of half a large cigar. Stuff them by making a deep slash in the top of each bun and spooning a generous Tablespoonful of filling into the opening. The buns should be stuffed shortly before serving with the fillings suggested below. (Each filling recipe makes 6 to 8 stuffed buns.) To serve, arrange the buns on a suitable platter or tray and garnish with radish rosebuds and sprigs of parsley.

CRABMEAT

1 cup drained cooked crabmeat, fresh, canned, or frozen

1/4 cup mayonnaise

1/4 cup finely chopped celery

1 tsp. Lemon juice

dash paprika

black pepper

Chop the crabmeat into small pieces and mix in the mayonnaise, celery, and lemon juice. Season to taste with a dash of paprika and pepper.

HAM

1 cup ground ham

1/4 cup mayonnaise

2 Tbsp finely chopped chutney or sweet mustard pickle

freshly ground pepper

Beat together the ham, mayonnaise, and chutney or pickle. Add pepper to taste.

CHICKEN

1 cup chopped cold cooked chicken, white and dark meat

1/4 cup mayonnaise

1/4 cup finely chopped celery

1 teaspoon lemon juice

1 Tablespoon capers

black pepper

cut the chicken into small pieces and mix in the mayonnaise, celery, lemon juice, and capers. Season with pepper to taste.