I had the most interesting conversation with my neighbor’s 4 year old granddaughter. She explained to me that during the Seder at her Zayde’s 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.
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’m kind of partial to stuffing them.
The following recipes are perfect for anyone with left over eggs and, if I’m not mistaken, that’s everyone.
Hard Cooked Egg Notes:
When you’re 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’s cooked it is in the middle of the white.
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.
Tuna and Horseradish Stuffed Eggs (fish)
Yields 12 stuffed eggs.
Ingredients:
- 6 hard cooked large eggs
- 3 Tablespoons mayonnaise
- 1 can white tuna, drained, flaked
- 1 teaspoon coarse mustard
- 1½ teaspoons bottled white horseradish (or more to taste)
- ½ teaspoon fresh lemon juice
- Salt and freshly ground black pepper to taste
Instructions:
- Halve the eggs crosswise and place the yolk in a bowl.
- 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.
- Transfer the yolk mixture to a pastry bag fitted with a tip and pipe the filling into the egg halves.
- Cover for up to 12 hours.
This recipe can be doubled or tripled.
Modified from yummly.com
Chili Stuffed Eggs (dairy)
Yields 12 stuffed eggs.
Ingredients:
- 6 hard-cooked eggs
- 1½ Tablespoons mayonnaise
- 1½ Tablespoons sour cream
- 1¼ teaspoons chili powder
- 1 teaspoon sweet relish
- 1 green onion, chopped fine
- ½ teaspoon fresh lime juice
- ¼ teaspoon Tabasco
- Salt and freshly ground pepper to taste
Instructions:
- Halve the eggs crosswise and place the yolk in a bowl.
- 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.
- Transfer the yolk mixture to a pastry bag fitted with a tip and pipe the filling into the egg halves.
- Cover for up to 12 hours.
This recipe can be doubled or tripled.
My files, source unknown
Veggie Stuffed Eggs (pareve)
Yields 16 stuffed eggs
Ingredients:
- 8 hard cooked eggs
- 4 to 5 tablespoons mayonnaise (more if needed)
- 1 Tablespoon red pepper, minced
- 1 Tablespoon green onion, minced
- 1 Tablespoon celery, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- Paprika for garnish
Instructions:
- Halve the eggs crosswise and place the yolk in a bowl. Mash the yolks with a fork and then stir in all the ingredients.
- Transfers the yolk mixture to a pastry bag fitted with a tip and pipe the filling into the egg halves.
- Cover for up to 12 hours.
This recipe can be doubled or tripled.
My files, source unknown
Deluxe White Fish Stuffed Eggs (fish)
Yields 16 stuffed eggs
Ingredients:
- 8 large hard cooked eggs
- 2½ Tablespoons mayonnaise
- 2 Tablespoons whipped cream cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ lb. smoked white fish, chunked peeled, and chopped
- 1 Tablespoon chopped green onion
- Kosher salt and freshly ground black pepper to taste
- Paprika
- 8 black olives cut in half for garnish
Instructions:
- Cut the eggs in half lengthwise.
- Remove the yolks and place them in the bowl of a food processor. Add the mayonnaise, cream cheese, mustard and lemon juice, and process until smooth. Add the white fish and process just to combine- you’ll want small chunks of the fish to remain. Add the green onion and pulse just to combine. Season to taste with salt and pepper.
- Use a spoon or pipe the filling into the whites. Sprinkle with paprika and garnish with the olives.
- Cover and refrigerate until ready to serve.
This recipe can be doubled or tripled.
Modified from a recipe submitted by Gina Winters from The Galley Gourmet
© Eileen Goltz Pesach egg 14
The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.