Argh, cravings!

[alfreda89]

I want chicken basil with garlic and rice pasta.

I have the ingredients, and it's simple to make.

I weaken, and it is lunch time for me....

I even have squash leftovers to have with it (fresh squash for dinner, probably with salmon.) Yummmm. This is shaping up to be a good food day, there's kale pesto I made for a get-together last night, and also wasabi deviled eggs for breakfast with my multigrain rice cereal.

Comments

[originalkitsune.livejournal.com]

Your wasabi deviled eggs were so delicious. Do you have a recipe for them?

Wasabi Deviled Eggs

[alfreda89.livejournal.com]

Not really -- I'm into that tossing ingredients together stage. The trick is, buy good eggs (they don't have to be gold-plated organic, but cage-free brown eggs come from happy chickens and have lovely taste.) I use Hellman's regular, real Mayo, and Eden wasabi powder. The question is, how eggy do you want them to taste? That determines now much mayo to use.

I mash up the yolks first, to get a fairly fine chop. Then I add the mayo to try and get good smoothness and distribution. Occasionally, I make the ratio 1:1 and have a stronger egg flavor -- depends on my mood.

I mix up the wasabi in a tiny bowl with cold water, and let it sit to "cure" if you will, while chopping and mixing. I diluted it enough to make a slurry, which was poured onto the mayo-egg mixture. Then stir until well-mixed, put into the egg shells as you like them (heaped, smooth across the top for evenness, etc.) and chill for extra firmness -- or start eating! A sprinkle of paprika can be nice, too, but isn't needed.

Good egg tips are, remember to rubber band the carton closed and turn it on its side, to center most of the yolks before hard boiling. At least 12 hours -- I usually do it for 24. Use older eggs -- if they're too fresh, they peel gross and look like zombie eggs! And try the tiny pin prick in the bottom of the shell before placing in the water. And you have your own egg boiling system. So go for it!

Re: Wasabi Deviled Eggs

[incandragon.livejournal.com]

The best way I've found to cook deviled eggs so they don't stick to the shell is to steam them. That said, I like the idea of turning the egg carton on its side!

Re: Wasabi Deviled Eggs

[alfreda89.livejournal.com]

Steaming sounds good. Maybe that's how they were discovered to be good hard boiled -- someone found eggs in a nest after a forest fire, and they were young enough to cook properly and be tasty? AND not stick to the shell, so the shell wasn't eaten?