Food

Eggs for Pesach

April 8, 2014

imageI had the most interesting conversation with my neighbor’s 4 year old granddaughter. She explained to me that during the Seder at her Zayde’s house you find the afikomen then you eat chocolate because, according to the book her zayde got her all about the a crazy Seder in outer space, when the Jews left Egypt they could only bring matzo and chocolate. Something must have gotten lost in the translation but to tell you the truth, I kinda like her version better than the one where they got the manna.

Food plays a prominent role in every holiday and Pesach is no exception. For many, Pesach includes a hearty helping of matzo and eggs- lots and lots of eggs. We all cook too many and, while making egg salad and tuna salad with them is fine, I’m kind of partial to stuffing them.

The following recipes are perfect for anyone with left over eggs and, if I’m not mistaken, that’s everyone.

Hard Cooked Egg Notes:
When you’re getting ready to make stuffed eggs, place the carton of eggs on its side for about 12 hours before you cook them. The yolk centers itself so when you cut it after it’s cooked it is in the middle of the white.

Hard cooked eggs should never be boiled. Just bring them to a boil and then immediately reduce them to a simmer. If you boil them or cook them too long they become tough and a green/purplish ring forms around the yolk. When cooking a dozen eggs, cook them for 15 to 17 minutes for large eggs and 18 to 20 minutes for jumbo eggs.

TUNA AND HORSERADISH STUFFED EGGS (fish)
6 hard cooked large eggs
3 tablespoons mayonnaise
1 can white tuna, drained, flaked
1 teaspoon coarse mustard
1 1/2 teaspoons bottled white horseradish (or more to taste)
1/2 teaspoon fresh lemon juice
Salt and freshly ground black pepper to taste

Halve the eggs crosswise and place the yolk in a bowl. Mash the yolks with a fork and then stir in the mayonnaise, tuna, mustard, horseradish and lemon juice. Season with salt and pepper to taste. Transfer the yolk mixture to a pastry bag fitted with a tip and pipe the filling into the egg halves. Cover for up to 12 hours. Makes 12 stuffed eggs. This recipe can be doubled or tripled.

Modified from yummly.com

CHILI STUFFED EGGS (dairy)
6 hard-cooked eggs
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons sour cream
1 1/4 teaspoons chili powder
1 teaspoon sweet relish
1 green onion, chopped fine
1/2 teaspoon fresh lime juice
1/4 teaspoon Tabasco
Salt and freshly ground pepper to taste

Halve the eggs crosswise and place the yolk in a bowl. Mash the yolks with a fork and then stir in the sour cream, chili powder, relish, onion, lime juice and Tabasco. Season with salt and pepper to taste. Transfer the yolk mixture to a pastry bag fitted with a tip and pipe the filling into the egg halves. Cover for up to 12 hours. Makes 12 stuffed eggs. This recipe can be doubled or tripled.

My files source unknown

VEGGIE STUFFED EGGS (pareve)
8 hard cooked eggs
4 to 5 tablespoons mayonnaise (more if needed)
1 tablespoon red pepper, minced
1 tablespoon green onion, minced
1 tablespoon celery, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
Paprika for garnish

Halve the eggs crosswise and place the yolk in a bowl. Mash the yolks with a fork and then stir in all the ingredients. Transfers the yolk mixture to a pastry bag fitted with a tip and pipe the filling into the egg halves. Cover for up to 12 hours. Makes 16 stuffed eggs. This recipe can be doubled or tripled.

My file source unknown

DELUXE WHITE FISH STUFFED EGGS (fish)
8 large hard cooked eggs
2 1/2 tablespoons mayonnaise
2 tablespoons whipped cream cheese
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1/4 lb smoked white fish, chunked peeled, and chopped
1 tablespoon chopped green onion
Kosher salt and freshly ground black pepper to taste
Paprika
8 black olives cut in half for garnish

Cut the eggs in half lengthwise.  Remove the yolks and place them in the bowl of a food processor. Add the mayonnaise, cream cheese, mustard and lemon juice, and process until smooth.  Add the white fish and process just to combine- you’ll want small chunks of the fish to remain.  Add the green onion and pulse just to combine.  Season to taste with salt and pepper.  Use a spoon or pipe the filling into the whites.  Sprinkle with paprika and garnish with the olives.  Cover and refrigerate until ready to serve. Makes 16. This recipe can be doubled or tripled.

Modified from a recipe submitted by Gina Winters from The Galley Gourmet

© Eileen Goltz Pesach egg 14