A Deviled Dozen: 12 varieties of the Easter favorite

Every year I have to make at least two dozen deviled eggs for my in-law’s Easter gathering.  They gobble them up faster than you can say “Peter Cottontail.”  It’s my role and they love it.  I try to challenge myself each time the holiday comes around, to make an innovative and delicious variety of the seasonal favorite. This year I took it to the next level and tasked myself with creating a dozen different varieties.  I came up with 4 new flavors of filling and 8 new toppings.

Start with your basic filling (I use mayo, Dijon mustard, a splash of Worcestershire sauce, salt and pepper blended with a hand mixer) Pipe the filling into your hard boiled egg halves. I spoon the filling into a Ziploc bag then snip off a corner for a make-shift pastry bag.

Then try these:

eggs candied bacon and caper berries

1. Candied bacon. Cook strips of bacon to your liking, then sprinkle generously with sugar to coat, letting the sugar melt onto the bacon. Cool, then crumble to use as topping. Salty, savory and sweet in one bite.

2. Caper berries. I’ve done capers before and loved the bitter bite they add. Top your eggs with the fruit of the caper bush (versus the unopened buds that are the capers), sliced length wise for some interesting texture to boot.

eggs pickled beets

3. Pickled beets. Make your own or buy them already pickled. Julienne them, slice them into thin discs, or dice ’em up. Your call. Gives the eggs a great bite.

eggs, green and ham

4. Green eggs and ham For a salute to Dr. Seuss, add blue food coloring to the yellow filling to achieve the green effect, then top with prosciutto (or chopped ham) I will eat them here or there. I will eat them everywhere.

5. Roasted red peppers.  Another thing I like to make on my own to have around when I need it. (But store bought is fine too!). Blend them into the filling for a different color or dice the peppers up for a sweet topping.

eggs crispy shallots

6. Crispy fried shallots. Slice your shallots about 1/8-1/4 inch thin. Toss them in seasoned flour and fry until crispy. Even better than French fried onions.

eggs pimento cheese

7. Pimento cheese. I’ve spent many an Easter Sunday in the south, where I believe they’d eat a spare tire if it had pimento cheese spread on it. Add a dollop of this southern treat and find out why.

eggs caramelized onions

8. Caramelized onions. Hardly anything makes a kitchen smell better. Before the last couple of onions in that bag go bad, slice them up and take the time to caramelize them. Once I have some prepped I find a way to work them in to as many dishes as possible.

eggs smoky chipotle

9. Smoked Chipotle. Add some of the juice from smoked chipotles in adobo to your base filling, or for more smokey heat, top with chopped pieces of the peppers themselves. Finish with a sprinkle of paprika.

eggs horseradish and chive

10. Horse radish and chives. Spoon in a generous tablespoon at a time into your base filling until you reach the desired level of zip. Top with chopped chives. If ran a steak house, this would be on my Happy Hour menu.

eggs buffalo and whole grain mustard

11. Whole grain mustard. Replace the Dijon mustard in the filling with whole grain mustard to add more depth of flavor and a great texture.  For a ballpark flare, try stadium mustard!

12. Buffalo sauce. I often add Sriracha to deviled eggs, always a hit. So I thought its more “vinegary” cousin, Buffalo wing sauce, might provide equal punch.  I added it to the filling and drizzled it on top but you could certainly do one or the other.

How about your versions? Please add to my list by sharing what creative things you’ve done to your deviled eggs!  Happy Easter, everyone!

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Sisters Pasta Night: Homemade Mushroom Ravioli with Brown Butter and Sage

In colleges, my sister studied abroad in Siena, Italy.  She could barely put two sentences of Italian together at the end of her experience…she mostly studied wine and Italian men.  But she came home with a killer hand-made pasta recipe.  And while she might call me on a weekly basis for meal suggestions, and help with recipe substitutions, she is still the authority in the family on home-made pasta dough.  It’s something we do together whenever she is in town. 

For this round I was ready to make a ton of pasta, and freeze it.  And I wanted to use the bountiful herb garden I was “passively cultivating.”  It’s a real jungle back there because I can’t seem to find the time to maintain it.

herb-garden

I sifted through the hip-high cilantro and lettuce plants, to snip bunches of fresh parsley, chives, sage, and basil.

garden-herbs

I knew we’d need marinara sauce for all this fresh pasta too, so I put a pot of that on as well.  Working loosely off a recipe I learned at a class at The Loretta Paganini School of Cooking, I used garlic and onion, grated celery and carrot, whole peeled tomatoes, a pinch of crushed red pepper, salt and pepper, and lots of the fresh parsley and basil.

marinara-sauce

While that simmered, we got to work on the first dough.  The ingredients are few…it’s the technique that’s still tough for me.

3 c. flour, unbleached

3 large eggs

1/4 c. dry white wine

1 tsp. salt

Water or extra flour, if needed

Lexi-making-pasta

You start by creating a “mound” with your flour, and make a deep well.  Meanwhile crack the eggs in a bowl and break the yolks up with a fork, then add the wine and salt to the eggs.  Carefully pour the egg mixture into the well.  Then, using a fork, slowly bring the flour in to the egg mixture.  When the flour is totally absorbed, begin kneading by hand for 20 min…no shortcuts!  Add water if it seems dry, or sprinkle more flour if it’s too wet.  Gather it in a ball and place it in a mixing bowl, covered with plastic wrap, to rest for 30 min…no shortcuts there either.

The first batch was dinner that night: a classic fettuccine with marinara.  We made a second batch of dough for me to make ravioli with.  I whipped up the filling while Lexi, and my eager daughters, kneaded.

Julia-making-pasta     Natalie-making-pasta

I wanted to use all that beautiful sage.  So I sautéed some mushrooms in olive oil, with garlic and shallots.  Then I added chopped sage, and a drizzle of truffle oil.  I mixed that with some ricotta, salt and pepper, and more truffle oil and let it cool while we rolled the dough.

Natalie-rolling-dough

First we cut the fettuccine, as we’ve done every time before.  You start on the widest setting, cranking that pasta machine to gradually reduce the width until the dough is the desired thickness, then cut it. (angel hair, linguine, fettuccine, etc.)  We sprinkled a tablecloth with flour and let it dry while we moved on to the delicate ravioli.

homemade-pasta

For those, we rolled the dough out, same as before.  Then we laid the sheets of pasta over my grandmother’s old ravioli plates.  I put a generous teaspoon of the filling in each pouch.

ravioli filling

Then we placed a second sheet on top, and used a rolling-pin (and the back of a spoon) to “stamp” or cut them.  We tore off the excess around the edges then carefully popped out each delicate little ravioli.

Ravioli-trays

To be honest, these usually don’t turn out so well for me…but these looked beautiful!!

Last round of dough was experimental.  I chopped up a ton of fresh chives and we incorporated that into the dough during the kneading process.  Toss this pasta with a little butter and you’ve got something pretty spectacular.

pasta-with-chives

There was salted water boiling on the stove…time to taste the fruits of our labor!  First course was the fettuccine and marinara.  It didn’t disappoint.  While we poured a second (or fourth?) glass of wine, I browned some butter and added more chopped sage, plus seasoning.  When the ravioli were cooked through in the water, I drained them and added them to the saute pan to brown them up.  Sprinkle some grated cheese on top. Perfection.

Julia-in-an-apron

I had a full heart and a full belly at the end of the evening.  It was so much fun for my girls to share in a special sisters pasta night!  I hope they carry on the tradition.