LAG B’OMER TREATS ARE EGG-ACTLY PICNIC PERFECT


The counting of the Omer is a period is a time of partial mourning. No weddings, parties, and celebrations with dancing are verboten. HOWEVER, the 33rd day of the Omer (the eighteenth of Iyar and May 14th this year) is our get out of jail (temporarily) card and we get to celebrate the holiday known as Lag B’Omer. The prohibition on all the fun stuff is lifted and we are off to celebrate weddings, haircuts and best of all, in my opinion picnics and bond fires (weather permitting, of course)

For me, no picnic is complete without deviled eggs. In order to make the best deviled eggs you gotta have hard cooked eggs. Notice I said hard cooked, not hard boiled. You don’t want to boil the eggs, you want to simmer them.

To make perfect hard cooked eggy you want to place a single layer of room temperature eggs in a pan and then cover them with water, about 1 inch above the eggs.  Cover the pot and bring the water to a boil, immediately reduce the heat to a simmer and cook for about for about 8 minutes.  Immediately remove the eggs from the heat and then let them sit for 12 to15 minutes in the hot water.  Rinse the eggs in cool water then tap the eggs slightly to crack the shell in a couple places.  Return to cold water and allow them to cool.

To peel your eggs after they have cooled tap each end of the egg lightly on kitchen counter to crackle the shell. Roll the egg between your hands or on your kitchen countertop to loosen the shell, then peel under gently running cold water.

The final hard cooked egg tip is actually the one I’m asked most often, how do you get the yolk to stay in the center of the egg? It’s easy, just before you boil the eggs twirl it a couple times in a small bowl.  This places the yoke in the center of the egg. I also like to recommend that you don’t cook more than 1 1/2 dozen eggs at a time.

 

CAVIAR DEVILED EGGS (pareve)

6 hard-cooked eggs, peeled

3 tablespoons mayonnaise

1/2 teaspoon ground mustard (dry)

1/8 teaspoon salt

1/4 teaspoon pepper

Cut eggs lengthwise in half. Remove the yolks and place them in a bowl. Mash the yolk and the mayonnaise, mustard, salt and pepper. Fill the whites with the egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours. Right before serving, top each deviled egg with generous spoon of caviar. Garnish with minced chives Makes 12 eggs. This recipe can be doubled or tripled.

               

GARDEN VEGETABLE DEVILED EGGS (pareve)

6 hard cooked eggs, peeled

3 tablespoons mayonnaise

1 tablespoon finely chopped red bell pepper

1 tablespoon finely chopped green onion

1/2 teaspoon dried dill

1 teaspoon mustard

1/4 teaspoon salt

6 black or green olives cut in half

 

Cut eggs lengthwise in half. Remove the yolks and place them in a bowl. Mash the yolk and the mayonnaise, bell pepper, green onion, dill, mustard and salt. Fill the whites with the egg yolk mixture, heaping it lightly. Top with an olive half, cover and refrigerate up to 24 hours. Makes 12 eggs. This recipe can be doubled or tripled

 

SPICE DEVILED EGGS (dairy)

 

12 hard-cooked eggs, peeled

2/3 cup mayonnaise

1/3 cup finely shredded smoked Cheddar cheese

1 teaspoon lemon juice

1/4 teaspoon seasoned salt

1/4 teaspoon ground cumin

1/8 teaspoon ground red pepper (cayenne)

Pimiento strips

 

Cut eggs lengthwise in half. Remove the yolks and place them in a bowl. Mash the yolk and the mayonnaise, cheese, lemon juice, salt, cumin and red pepper and mix until fluffy. Using a pastry bag, pipe yolk mixture back into whites. Cover and refrigerate. Before serving, garnish eggs with two strips of pimiento criss-crossed

On top. Makes 24 eggs

 

TOMATO DEVILED EGGS (pareve)

 

4 hard cooked eggs

1/4 cup oil packed sun dried tomatoes, dried and finely chopped

1/4 cup olive oil

1 teaspoon red wine vinegar

1/2 clove garlic, minced

1/4 teaspoon fresh thyme leaves

1/4 tsp kosher style salt, or to taste

Pepper to taste

4 Kalamata olives, pitted and cut in half

Cut eggs lengthwise in half. Remove the yolks and place them in a bowl. Mash the yolk with tomatoes, 2 tablespoon oil, vinegar, garlic, thyme, salt & pepper, blend well.  Gradually beat in the remaining 2 tablespoon oil till mixture is smooth and fluffy.  Carefully stuff whites with the yolk mixture.  Garnish each top with half an olive.  Refrigerate. Makes 8 eggs. This recipe can be doubled or tripled

PARMESAN DEVILED EGGS (dairy)

6 hard-cooked eggs

1/2 cup Parmesan cheese

1 teaspoon horseradish

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon pepper

3 tablespoons mayonnaise

1/2 teaspoon paprika

1/4 cup black olives, sliced

Cut eggs lengthwise in half. Remove the yolks and place them in a bowl. Mash the yolk add the Parmesan cheese, horseradish, salt, dry mustard, pepper, and mayonnaise. Fill egg whites with yolk mixture and you want to have the mixture heaping.  Garnish with paprika and add the olives to the top. Makes 12 eggs. This recipe can be doubled or tripled.

TEX MEX DEVILED EGGS (dairy)

8 hard-cooked eggs

1/2 cup shredded Cheddar cheese

1/4 cup mayonnaise

1/4 cup salsa

2 tablespoons sliced green onions

1 tablespoon sour cream

Salt, to taste

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt. Stuff into egg whites. Refrigerate. Makes 16 servings.

AVOCADO ANGEL EGGS (pareve)

The avocado is a great change of pace and you won’t miss the yolks or the mayo in this recipe.

12 hard-cooked eggs, peeled, cut in half, and yolks set aside for another use

2 ripe California avocados

1 tablespoon fresh lemon juice

1/4 teaspoon garlic powder

2 tablespoons finely chopped green onions

2 teaspoons capers, drained and mashed

Slivers of red, yellow or green bell pepper for garnish. Cut avocados in half. Remove pits, peel and cut into cubes. Place in medium-size bowl. Add lemon juice and garlic powder. Mash to blend. Stir in shallots and capers. Fill whites with avocado mixture. Garnish each egg with bell pepper sliver. Makes 2 dozen eggs.

Leave a comment

Your email address will not be published. Required fields are marked *