Saturday, December 27, 2014 Tevet 5, 5775

There Will Be Eggs

March 30, 2011 By:
Eileen Goltz
Posted In 
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When you're celebrating Pesach, one thing is certain, there will be eggs. Some will get broken, others will be incorporated into "family favorite" recipes and others -- those special few that are chosen -- will be hard-cooked.

One note of safety: Never ever microwave eggs in their shells. Steam builds up too quickly inside; they will explode and you will have to clean up the mess.

Fried Hard-Cooked Eggs With Shallots

(Pareve)
  • 4 large shallots or 8 green onions, sliced thin 
    8 hard cooked eggs, peeled, cut in half 
    4 Tbsps. oil 
    chopped cilantro or parsley for garnish (optional) 
    any sweet/tangy dipping sauce

Over a medium heat, sauté the shallots until golden; drain on paper towel.

Place the eggs cut-side down in the hot oil and cook for about 1 minute.

Place 2 halves on a small individual serving plate, and top with onions and cilantro or parsley.

Serve with dipping sauce.

Dilled Deviled Eggs

(Pareve)
  • 6 hard-cooked eggs, peeled and cut lengthwise 
    1/4 cup mayonnaise 
    1/8 tsp. celery salt 
    1/2 tsp. vinegar 
    1-2 tsps. dill 
    1/4 tsp. ground black pepper 
    paprika for garnish

Cut the eggs in half lengthwise. Remove the egg yolks from the egg and place them in a bowl. Mash them with a fork.

Add the mayonnaise, dill, vinegar, celery salt and pepper; mix to combine. Adjust seasoning, if necessary.

Using a teaspoon or pastry bag, fill the empty egg-white shell and sprinkle with paprika.

These can be made up to two days beforehand. Cover with plastic wrap and refrigerate.

Guacamole-Stuffed Eggs

(Pareve)
  • 12 hard cooked eggs, peeled, cut in half 
    2 ripe avocados, mashed 
    2 Tbsps. minced onion 
    1 minced jalapeño 
    2 tsps. lemon or lime juice 
    1 roma tomato, seeded and finely chopped 
    salt and pepper to taste

Cut the eggs in half lengthwise. Remove the egg yolks and place them in a bowl.

Mash the yolks and then add the avocados, onion, jalapeno, lemon or lime juice, tomato, salt and pepper. Mix well.

Using a teaspoon or pastry bag, fill the empty egg-white shell.

Cover and refrigerate for at least 2 hours before serving.

Tuna-Stuffed Eggs au Gratin

(Dairy)
  • 8 hard-cooked eggs 
    1/4 cup butter, melted 
    1 tsp. ketchup 
    1 can (3 oz.) water-packed tuna, drained and flaked 
    3 green onions, chopped 
    4 sprigs parsley, finely chopped 
    salt and pepper

    Sauce Ingredients:

    1/4 cup butter 
    1/4 cup matzah cake meal 
    2 cups milk 
    2 tsps. chopped chives or green onions 
    1 tsp. salt 
    1/4 tsp. white pepper 
    1 cup grated cheddar cheese 
    1/4 cup matzah farfel

Preheat oven to 325°.

Cut the eggs in half lengthwise. Remove egg yolks; set aside.

In a small bowl, combine the yolks, melted butter and ketchup, and mash until smooth.

Stir in the tuna, green onions, parsley, salt and pepper to taste. Evenly divide the mixture into the egg shells. Arrange in 9-inch square buttered casserole.

To Make the Sauce: Melt the butter and stir in the matzah cake meal with a whisk until smooth. Continue stirring, gradually pouring in the milk. Add chives, salt and pepper. Cook for 5 minutes, stirring constantly. Pour over eggs. Sprinkle with cheese. Top with farfel. Bake for 35 to 40 minutes.

Serves 4 to 6.

 

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