Name: Asian-Inspired Deviled Eggs
Prep time: 20 min
Ingredients: 6 Hard-Cooked Eggs (recipe follows); ¼ cup purchased crème fraîche, mayonnaise, dairy sour cream, and/or plain yogurt; 1 teaspoon rice vinegar or white vinegar; 2 tablespoons finely chopped celery or green onion; ½ teaspoon grated fresh ginger or 1/8 teaspoon ground ginger; ½ teaspoon Thai chile paste (optional); Coarsely ground pink or mixed peppercorns, or coarsely ground black pepper (optional); Snipped fresh mint or cilantro or sliced green onion (optional)

Shrimp-Stuffed Deviled Eggs:

Prepare as above except, omit celery, ginger, chile paste, and the garnishes. Stir 1 teaspoon spicy brown mustard or Dijon-style mustard, 1/2 teaspoon dried dillweed, and 1/8 teaspoon bottled hot pepper sauce into yolk mixture. Fold in 1/4 cup frozen peeled, cooked salad shrimp, thawed, well-drained and chopped. Garnish each top with an additional salad shrimp and a small flat-leaf (Italian) parsley leaf or snipped fresh dill, if you like.

It's Italian Deviled Eggs:

Prepare as above except, omit celery, ginger, chile paste, and the garnishes. Stir 1 tablespoon grated Parmesan cheese, 1 tablespoon chopped, toasted pine nuts and 1/4 teaspoon dried basil, crushed, into the yolk mixture. Garnish each top with a thin red and/or white radish slice, small basil leaf, or roasted red sweet pepper strip, if you like.

Hard-Cooked Eggs

Ingredients

5 – 6 eggs

Directions

Step 1

Place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain.

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Step 2

To peel a hard-cooked egg, gently tap it on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end. Makes 5 or 6 hard-cooked eggs.

Asian-Inspired Deviled Eggs