Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog, or web site.
When you’re celebrating Pesach one thing is certain, there will be eggs involved. Some will get broken, others will be incorporated into myriads of “family favorite” recipes and others, those special few that are chosen, will be hard cooked. According to the American Egg Board, the terms “hard-boiled” is a misnomer because you really don’t want to boil your eggs (it makes them tough and rubbery). Instead, these eggs should be “hard-cooked” in hot water.
What, you ask, is the difference, I don’t have time for this word play; I have Seders to get ready for? Well, let me tell you. When you cook the egg at a constant boiling temperature the continual heat overcooks the proteins in the egg, leaving the white tough and rubbery. Overcooking can also cause a greenish black icky looking film to form between the yolk and the white. Bringing the water the eggs are cooking in to a boil and then removing the pan with the eggs in it from the heat and letting them sit in the hot water for 20 minutes allows them to cook slowly and consistently. The Egg Board has great instructions which I have taken the liberty of modifying:
First, don’t add salt to water. The salt raises the boiling point of the water. Use room temperature eggs, they’re much less likely to crack in the hot water and the temperature of the egg at the start of the cooking process affects the cooking time. An egg that is at room temperature at the start of cooking requires approx. 1 minute less time to cook and then eggs plucked from refrigerator and placed right into the pan.
Place your eggs in a saucepan, making sure that you don’t over crowd them or layer the, (stacking them is a no no). Cover them with COLD water (about an inch over the top of the eggs). Bring the water to a boil, let boil for approx. 1 minute and then remove them from the heat. Cover the pan with a lid and then let the eggs stand in the water for approx 12 minutes for medium sized eggs; 15 minutes for large eggs; 18 minutes for extra large and extra large eggs. Drain the water and then submerge them in ice cold water for a few minutes. Peel immediately if you need them or keep them refrigerated for up to 5 days. The timing for the sitting in the water begins once the eggs are removed from the heat.
Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell. You can make hard cooked eggs up to a week before you want to use them. Store them in their original carton; this prevents them from absorbing odors from the fridge. Once you peel them, however, they should be eaten as soon as possible.
Know this, eggs have gotten bad press in the past, but the truth is they are not the enemy. Eating too many of them is what gets you into trouble. The following deviled egg recipes are great to serve for yontif or just to dress up a ho hum meal.
Safety Note: Never EVER microwave eggs in their shells. Steam builds up too quickly inside the shell and trust me, they will explode and you will have to clean it up.
Fried Hard Cooked Eggs with Shallots (pareve)
Ingredients:
- 4 large shallots or 8 green onions, sliced thin
- 8 hard cooked eggs, peeled, cut in half
- 4 Tablespoons oil
- Chopped cilantro or parsley for garnish (optional)
- Any sweet/tangy dipping sauce
Instructions:
- Over a medium heat saute the shallots until golden; drain them on paper towel
- Place the eggs cut side down in the hot oil and cook for approx 1 minute.
- Place 2 halves on a small individual serving plate and top with onions and cilantro or parsley.
- Serve with dipping sauce.
This recipe can be doubled or tripled.
Dilled Deviled Eggs (pareve)
Ingredients:
- 6 hard cooked eggs, peeled and cut lengthwise
- ¼ cup mayonnaise
- 1/8 teaspoon celery salt
- ½ teaspoon vinegar
- 1 to 2 teaspoons dill
- ¼ teaspoon ground black pepper
- Paprika for garnish
Instructions:
- 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 and mix to combine. Taste and adjust to your preference.
- Using a teaspoon or pastry bag fill the empty egg white shell and sprinkle with paprika.
These can be made up to 2 days before you want to serve. Cover with plastic wrap and refrigerate.
Tex-Mex Deviled Eggs (pareve)
Yields 12 eggs
Ingredients:
- 12 hard cooked eggs, peeled
- ¼ cup mayonnaise
- 1 teaspoon chili powder
- 1 Tablespoons minced green onion
- 1 jalapeno, seeded and minced
- 2 teaspoons ketchup
- Salt and pepper to taste
- Paprika (optional)
Instructions:
- 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, chili powder, ketchup, green onion and jalapeno. Mix well and add salt and pepper to taste.
- Using a teaspoon or pastry bag fill the empty egg white shell and sprinkle with paprika.
- Cover and refrigerate at least one hour before serving.
Guacamole-Stuffed Eggs (Pareve)
1 dozen eggs
Ingredients:
- 12 hard cooked eggs, peeled, cut in half
- 2 ripe avocados, mashed
- 2 Tablespoons minced onion
- 1 minced jalapeno
- 2 teaspoons lemon or lime juice
- 1 roma tomato, seeded and finely chopped
- salt and pepper to taste
Instructions:
- 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)
4 to 6 servings
Ingredients:
- 8 hard cooked eggs
- ¼ cup butter, melted
- 1 teaspoon ketchup
- 1 (3 oz.) can water packed tuna, drained and flaked
- 3 green onions, chopped (include some tops)
- 4 sprigs parsley, finely chopped
- salt and pepper
Sauce:
- ¼ cup butter
- ¼ cup matzah cake meal
- 2 cup milk
- 2 teaspoon chopped chives or green onions
- 1 teaspoon salt
- ¼ teaspoon white pepper
- 1 cup grated cheddar cheese
- ¼ cup matzo farfel
Instructions:
- Preheat oven to 325°F.
- Cut eggs in half lengthwise. Remove egg yolks and set aside.
- In small bowl, combine yolks, melted butter, and ketchup and mash until smooth.
- Stir in the tuna, green onions, parsley, salt and pepper to taste.
- Evenly place the mixture into the egg shells.
- Arrange in 9 inch square buttered casserole.
To Make Sauce:
- Melt butter and stir in the matzo cake meal with whisk until smooth
- Continue stirring, gradually pouring in the milk.
- Add chives, salt and pepper.
- Cook for five minutes, stirring constantly. Pour over eggs. Sprinkle with cheese. Top with farfel.
- Bake 35 to 40 minutes.
Modified from cooks.com
Green Onion Eggs (pareve)
Yields 8 eggs
Ingredients:
- 8 hard boiled eggs, peeled, chilled, and cut in half
- 1 cup green onions, thinly sliced
- 2 teaspoons minced garlic
- 1 Tablespoon minced onion
- 1 Tablespoon minced fresh ginger
- 3 Tablespoons oil
- Salt and pepper to taste
Instructions:
- Heat the oil in a small pot over high heat.
- When the oil is shimmery and hot, add the green onions, garlic, shallot, and ginger. Be careful, the water content will cause the oil to bubble.
- Cook for about 1 minute and then remove the pot from the heat and stir in the sesame oil. Salt to taste.
- Remove the yolks from the eggs and place in a bowl. Mash with a fork until the yolks are crumbly.
- Add 1 to 2 Tablespoons of the green onion oil. Stir and taste. You may need to add more green onion oil to get the desired consistency.
- Using a teaspoon or pastry bag fill the empty egg white shell
- Cover and refrigerate for at least 2 hours before serving.
Modified from momofukufor2.com
Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine. You can visit Eileen’s blog by clicking: Cuisine by Eileen
The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.