{"id":35588,"date":"2014-04-08T15:23:04","date_gmt":"2014-04-08T15:23:04","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=35588"},"modified":"2017-04-18T09:42:07","modified_gmt":"2017-04-18T14:42:07","slug":"eggs-2","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/eggs-2\/","title":{"rendered":"Eggs for Pesach"},"content":{"rendered":"<p><a href=\"http:\/\/www.ou.org\/life\/files\/image6.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-post-35588 wp-image-35590\" src=\"http:\/\/www.ou.org\/life\/files\/image6-300x200.jpg\" alt=\"image\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.ou.org\/life\/files\/image6-300x200.jpg 300w, https:\/\/www.ou.org\/life\/files\/image6.jpg 847w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>I had the most interesting conversation with my neighbor\u2019s 4 year old granddaughter. She explained to me that during the Seder at her Zayde\u2019s 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.<\/p>\n<p>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\u2019m kind of partial to stuffing them.<\/p>\n<p>The following recipes are perfect for anyone with left over eggs and, if I\u2019m not mistaken, that\u2019s everyone.<\/p>\n<h3><strong><span style=\"text-decoration: underline;\">Hard Cooked Egg Notes<\/span>:<\/strong><\/h3>\n<p>When you\u2019re 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\u2019s cooked it is in the middle of the white.<\/p>\n<p>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.<\/p>\n<h3><span style=\"text-decoration: underline;\"><strong>Tuna\u00a0and Horseradish Stuffed Eggs (fish)<\/strong><\/span><\/h3>\n<p>Yields\u00a012 stuffed eggs.<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>6 hard cooked large eggs<\/em><\/li>\n<li><em>3 Tablespoons mayonnaise<\/em><\/li>\n<li><em>1 can white tuna, drained, flaked<\/em><\/li>\n<li><em>1 teaspoon coarse mustard<\/em><\/li>\n<li><em>1\u00bd teaspoons bottled white horseradish (or more to taste)<\/em><\/li>\n<li><em>\u00bd teaspoon fresh lemon juice<\/em><\/li>\n<li><em>Salt and freshly ground black pepper to taste<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Halve the eggs crosswise and place the yolk in a bowl.<\/li>\n<li>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.<\/li>\n<li>Transfer the yolk mixture to a pastry bag fitted with a tip and pipe the filling into the egg halves.<\/li>\n<li>Cover for up to 12 hours.<\/li>\n<\/ol>\n<p><em>\u00a0This recipe can be doubled or tripled.<\/em><\/p>\n<p><em>Modified from\u00a0<a href=\"http:\/\/yummly.com\/\" target=\"_blank\">yummly.com<\/a><\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Chili Stuffed Eggs (dairy)<\/strong><\/span><\/h3>\n<p>Yields 12 stuffed eggs.<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>6 hard-cooked eggs<\/em><\/li>\n<li><em>1\u00bd Tablespoons mayonnaise<\/em><\/li>\n<li><em>1\u00bd Tablespoons sour cream<\/em><\/li>\n<li><em>1\u00bc teaspoons chili powder<\/em><\/li>\n<li><em>1 teaspoon sweet relish<\/em><\/li>\n<li><em>1 green onion, chopped fine<\/em><\/li>\n<li><em>\u00bd teaspoon fresh lime juice<\/em><\/li>\n<li><em>\u00bc teaspoon Tabasco<\/em><\/li>\n<li><em>Salt and freshly ground pepper to taste<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Halve the eggs crosswise and place the yolk in a bowl.<\/li>\n<li>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.<\/li>\n<li>Transfer the yolk mixture to a pastry bag fitted with a tip and pipe the filling into the egg halves.<\/li>\n<li>Cover for up to 12 hours.<\/li>\n<\/ol>\n<p><em>This recipe can be doubled or tripled.<\/em><\/p>\n<p><em>My files, source unknown<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Veggie Stuffed\u00a0Eggs\u00a0(pareve)<\/strong><\/span><\/h3>\n<p>Yields 16 stuffed eggs<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>8 hard cooked eggs<\/em><\/li>\n<li><em>4 to 5 tablespoons mayonnaise (more if needed)<\/em><\/li>\n<li><em>1 Tablespoon red pepper, minced<\/em><\/li>\n<li><em>1 Tablespoon green onion, minced<\/em><\/li>\n<li><em>1 Tablespoon celery, minced<\/em><\/li>\n<li><em>1 teaspoon Dijon mustard<\/em><\/li>\n<li><em>\u00bd teaspoon salt<\/em><\/li>\n<li><em>\u00bd teaspoon black pepper<\/em><\/li>\n<li><em>Paprika for garnish<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Halve the eggs crosswise and place the yolk in a bowl. Mash the yolks with a fork and then stir in all the ingredients.<\/li>\n<li>Transfers the yolk mixture to a pastry bag fitted with a tip and pipe the filling into the egg halves.<\/li>\n<li>Cover for up to 12 hours.<\/li>\n<\/ol>\n<p><em>This recipe can be doubled or tripled.<\/em><\/p>\n<p><em>My files, source unknown<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\">Deluxe White Fish Stuffed Eggs (fish)<\/span><\/h3>\n<p>Yields 16 stuffed eggs<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>8 large hard cooked eggs<\/em><\/li>\n<li><em>2\u00bd Tablespoons mayonnaise<\/em><\/li>\n<li><em>2 Tablespoons whipped cream cheese<\/em><\/li>\n<li><em>1 teaspoon Dijon mustard<\/em><\/li>\n<li><em>1 teaspoon fresh lemon juice<\/em><\/li>\n<li><em>\u00bc lb. smoked white fish, chunked peeled, and chopped<\/em><\/li>\n<li><em>1 Tablespoon chopped green onion<\/em><\/li>\n<li><em>Kosher salt and freshly ground black pepper to taste<\/em><\/li>\n<li><em>Paprika<\/em><\/li>\n<li><em>8 black olives cut in half for garnish<br \/>\n<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Cut the eggs in half lengthwise.<\/li>\n<li>Remove the yolks and place them in the bowl of a food processor.\u00a0Add the mayonnaise, cream cheese, mustard and lemon juice, and process until smooth.\u00a0 Add the white fish and process just to combine- you\u2019ll want small chunks of the fish to remain.\u00a0 Add the green onion and pulse just to combine.\u00a0 Season to taste with salt and pepper.<\/li>\n<li>Use a spoon or pipe the filling into the whites.\u00a0 Sprinkle with paprika and garnish with the olives.<\/li>\n<li>Cover and refrigerate until ready to serve.<\/li>\n<\/ol>\n<p><em>This recipe can be doubled or tripled.<\/em><\/p>\n<p><em>Modified from a recipe submitted by Gina Winters from The Galley Gourmet<\/em><\/p>\n<hr \/>\n<p><em>\u00a9 Eileen Goltz Pesach egg 14<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I had the most interesting conversation with my neighbor\u2019s 4 year old granddaughter. She explained to me that during the Seder at her Zayde\u2019s 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<\/p>\n","protected":false},"author":53,"featured_media":35590,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[7,140,8],"tags":[],"class_list":["post-35588","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-pesach","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Eggs for Pesach - OU Life<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/eggs-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eggs for Pesach - OU Life\" \/>\n<meta property=\"og:description\" content=\"I had the most interesting conversation with my neighbor\u2019s 4 year old granddaughter. She explained to me that during the Seder at her Zayde\u2019s 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\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/recipes\/eggs-2\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2014-04-08T15:23:04+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-18T14:42:07+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/image6.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"847\" \/>\n\t<meta property=\"og:image:height\" content=\"567\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Eileen Goltz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Eileen Goltz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/eggs-2\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/recipes\/eggs-2\/\",\"name\":\"Eggs for Pesach - OU Life\",\"isPartOf\":{\"@id\":\"https:\/\/www.ou.org\/life\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/eggs-2\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/eggs-2\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.ou.org\/life\/files\/image6.jpg\",\"datePublished\":\"2014-04-08T15:23:04+00:00\",\"dateModified\":\"2017-04-18T14:42:07+00:00\",\"author\":{\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.ou.org\/life\/food\/recipes\/eggs-2\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/eggs-2\/#primaryimage\",\"url\":\"https:\/\/www.ou.org\/life\/files\/image6.jpg\",\"contentUrl\":\"https:\/\/www.ou.org\/life\/files\/image6.jpg\",\"width\":847,\"height\":567},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.ou.org\/life\/#website\",\"url\":\"https:\/\/www.ou.org\/life\/\",\"name\":\"OU Life\",\"description\":\"Everyday Jewish Living\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.ou.org\/life\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597\",\"name\":\"Eileen Goltz\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/image\/\",\"url\":\"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg\",\"contentUrl\":\"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg\",\"caption\":\"Eileen Goltz\"},\"description\":\"Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. 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