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? Well, 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 with the eggs in them to a boil, then removing the pan from the heat and letting the eggs sit in the hot water for 20 minutes allows them to cook slowly and consistently. The Egg Board has great instructions that I have taken the liberty of modifying:
First, don’t add salt to the water. Use room temperature eggs, they’re much less likely to crack in the hot water. An egg that is at room temperature at the start of cooking requires approx. one minute less time to cook than eggs plucked from the refrigerator and placed right into the pan.
Place your eggs in a saucepan, making sure that you don’t overcrowd them (no stacking!). Cover them with cold water, bring to a boil, let boil for approx. one minute and then remove from the heat. Cover the pan with a lid and let the eggs stand in the water for approx. 12 minutes for medium sized eggs; 15 for large eggs; 18 for 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. Hard-cooked eggs are easiest to peel right after cooling. Once you peel them, they should be eaten as soon as possible.
Note: Never EVER microwave eggs – trust me, they will explode.
DILLED DEVILED EGGS (pareve)
6 hard cooked eggs, peeled and cut lengthwise
1/4 cup mayonnaise
1/8 teaspoon celery salt
1/2 teaspoon vinegar
1 to 2 teaspoons dill
1/4 teaspoon 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 and mix to combine. Taste and adjust to your preference. Using a teaspoon or pastry bag fill the empty egg white shells 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)
12 hard cooked eggs, peeled
1/4 cup mayonnaise
1 teaspoon chili powder
1 tablespoons minced green onion
1 jalapeno, seeded and minced
2 teaspoons ketchup
salt and pepper to taste
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 salt and pepper to taste. Using a teaspoon or pastry bag fill the empty egg white shells and sprinkle with paprika. Cover and refrigerate at least one hour before serving.
GUACAMOLE STUFFED EGGS (pareve)
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 romaine 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 shells. Cover and refrigerate for at least two hours before serving.
TUNA STUFFED EGGS AU GRATIN (dairy)
8 hard cooked eggs
1/4 cup butter, melted
1 can 3 oz. water packed tuna, drained and flaked
3 green onions, chopped (include some tops)
4 sprigs parsley, finely chopped
salt and pepper
1/4 cup butter
1/4 cup matzo cake meal
2 cups milk
2 teaspoons chopped chives or green onions
1 teaspoon salt
1/4 teaspoon white pepper
1 cup grated cheddar cheese
1/4 cup matzo farfel
Preheat oven to 325 degrees. 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 fill the mixture into the egg shells. Arrange in 9 inch square buttered casserole.
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. Serves 4 to 6.
Modified from cooks.com