I am continuing my quest to explore the limits of the deviled egg and this one is the most fun so far! Sushi deviled eggs hit all the right notes for a show-stopping appetizer: delicious, fun-to-eat, elegant and beautiful.
They are easy to make, too. The hardest part about making these sushi deviled eggs is getting those little tobiko eggs (flying fish roe) in the seaweed. You can avoid the hassle altogether by making an indentation in the wasabi-yolk and scooping a mound of tobiko on top. Stick a little piece of seaweed on top and you have an elegant appetizer any expensive restaurant would be happy to serve.
I get my tobiko (also known as tobikko) from a Russian market near downtown Miami called Marky’s Caviar. If you are a serious foodie in Miami searching for an experience; I highly recommend a stop in Marky’s. It’s like going to Disney World. Without rides…and lots of fish eggs.
So maybe it isn’t like Disney World. But if I had a choice of one or the other (money aside), I would probably choose Marky’s.
Marky’s sells tobiko in little glass jars for around $5.00. It’s not expensive, and it comes in all sorts of pretty colors: red, green, black and orange. It’s the same stuff you see on top of sushi. Tobiko is sweet and salty and pops in your mouth. I could seriously eat it by the spoonful.
It just seems right to top a hardboiled egg with more tiny eggs. Throw in some wasabi and toasted seaweed and you had me at hello.
I suggest serving these with some pickled ginger on the side. They don’t need soy sauce, but you could offer it (or maybe some ponzu) at your next dinner party. I don’t actually have many dinner parties myself nowadays with a toddler underfoot, but if I did, these sushi deviled eggs would be at the top of my must-have appetizer list.
Adapted from Martha Stewart’s Wasabi Deviled Eggs
Note: I made these green with a sprinkle of matcha tea powder. If you add enough wasabi to make the yolks green, you just may choke from how spicy they are.
Note: If making ahead, boil and peel the eggs. Store them submerged in water in a food container until you are ready to assemble (1-2 days).
Ingredients
Method
Place eggs in a medium saucepan in a single layer. Add 1 teaspoon of baking soda and enough water to cover eggs completely (the baking soda helps them to peel). Bring to a boil. Simmer for 5 minutes. Cover and remove from heat. Allow to sit for 10 minutes. Drain and run cold water over the eggs or place into an ice bath to cool.
Carefully peel the eggs. Cut them in half lengthwise or crosswise. If you are cutting them crosswise, slice off a tiny slice at the rounded bottom of each egg half so they sit upright.
Scoop or pop out the yolks into a bowl. Mash with a fork until very smooth. Add the mayonnaise, wasabi and vinegar. Season with salt and matcha tea powder (optional). Pipe or spoon the wasabi egg yolk into the egg whites.
With scissors, cut the seaweed sheets into 1/2 inch strips about 2 ½ inches long. Dip your finger in water and wet one end of the strip. Roll into a circle or oval shape and insert into the center of each egg yolk.
Using a very small spoon or chopsticks, fill the seaweed with tobiko caviar. Serve with pickled ginger (optional).
http://loveandduckfat.com/sushi-deviled-eggs-elegant-appetizer-recipe/
Do you want even more elegant deviled egg recipes? Check out these:
I have to admit, I may have gone a little overboard with this recipe for red wine and blue cheese deviled eggs. It all started with my pickled beet deviled eggs. They came out so pretty–so yummy–I started experimenting with different colors and flavor combinations. That led to the idea of using red wine to color the eggs. And what goes better than red wine than good cheese?
–Chocolate comes to mind, but that would be pretty gross in an egg.
This recipe is easy to do and really eye catching on a serving platter. I used a mixture of Cabernet Sauvignon with a little juice to dye the eggs—which resulted in a subtle red wine and fruit flavor which pairs beautifully with the cheese. You could really take this up a notch by using more wine; just make sure it’s drinkable wine because it will influence the flavor of the eggs.
Red wine and blue cheese deviled eggs are definitely going to be on my entertaining short list from now on. They are great for conversation and so crazy delicious. Trust me on this one. They were our favorites out of 10 really good recipes I experimented with.
Red Wine & Blue Cheese Deviled Eggs
Tip: Adding a teaspoon of baking soda to the water when you are boiling the eggs helps them peel easier.
Ingredients
Method
Crack egg shells, and roll them gently on the counter. Carefully peel under running water and set aside.
In a high-sided food container, add peeled eggs, wine, juice, peppercorns and bay leaf. Refrigerate overnight. Remove and pat dry on paper towels. Cut in half with a sharp knife and pop the yolks into a bowl.
Mash yolks first. Then mash again with mayonnaise, blue cheese, vinegar, salt and pepper. Fill egg whites with yolk mixture and garnish with a sliver of fresh apple that has first been dipped in lemon juice (to prevent browning).
http://loveandduckfat.com/red-wine-blue-cheese-deviled-eggs-recipe/
Do you want even more elegant deviled egg recipes? Check out these:
It’s been a busy few weeks. I started working full time last week after being a stay-at-home mom with my son for over a year. I’m very grateful for having the opportunity to be home with my son; but also ready to get back to work. Carving out time to cook, photograph and post recipes on Love and Duck Fat will be difficult; but I’m determined to keep going in this labor of love.
Before I started my new job, I went on a little deviled egg bender; whipping up one new recipe after another in anticipation of having ZERO time. This recipe for pickled beet deviled eggs was one of our favorites. It’s easy to do and beats the heck out of the garishly bright food-colored deviled eggs I’ve been seeing on Pinterest lately. This is actually my SECOND batch because I can’t find the SD card with the original photos. They looked so beautiful I tried another color–using turmeric and onion skins to dye the peeled eggs a really pretty golden color.
The “deviled” bit in this recipe is a classic recipe. You get that delicious classic deviled egg taste wrapped up in a fun new package. Pickling the eggs overnight with spices, vinegar and garlic gives them a slight pickle flavor that works perfectly for a deviled egg recipe. Of course, you can pickle them longer for even more color, but overnight seems to be the perfect amount as it leaves the egg yolks nice and yellow.
The fresher the eggs, the harder they will be to peel, and since I used farm fresh eggs; I was worried they would be impossible to peel. To give me some help, I added a teaspoon of baking soda to the boiling water. Sure enough, all put one or two egg shells peeled easily. Don’t you love when kitchen tips work?
This deviled egg recipe makes 2 dozen eggs. You can fill the eggs with a piping bag like I did or just use a small spoon. For something in-between, just fill a sandwich bag with filling, close it tight, and then snip off the tip of the bag with scissors. You get an instant piping bag without any clean up.
Ingredients
Method
Beet mixture: In a medium saucepan, bring water, vinegar, beets, shallot, sugar, bay leaf, peppercorns, mustard seeds, garlic and cloves to a boil. Cook for 20 minutes on low heat. Cool completely.
Boil & Peel Eggs: Place eggs in the bottom of a large saucepan and cover with water so they are completely submerged. Add 1 teaspoon of baking soda to water. Heat until water comes to a gentle boil. Cover and turn heat to low. Cook for 1 minute. Remove from heat and let sit-covered-for 15 minutes. Rinse under cold water.
Crack egg shells, and roll them gently on the counter. Carefully peel under running water and set aside.
Add eggs to beet mixture and refrigerate at least 2 hours to overnight. Remove and pat dry on paper towels. Cut in half with a sharp knife and pop the yolks into a bowl.
Mash yolks first. Then mash again with mayonnaise, vinegar, mustard, salt and cayenne pepper. Fill egg whites with yolk mixture and garnish with chives or parsley
Do you want even more elegant deviled egg recipes? Check out these:
Quiche-making a few times a month is one of my favorite ways to save time in the kitchen (I spend way too much time cooking). Not only I end up with several servings of breakfast (and lunch), quiche has a way of making a hectic day somehow more refined. It’s easy to keep ingredients on hand to make a good quiche, like this one with asparagus and bacon. A fresh vegetable is usually the star, with eggs, a good cheese and frozen pie crusts.
Asparagus and bacon quiche recipe
While I firmly believe in cooking from scratch, cooking is mostly a chore, which is why I use store-bought pie crusts. Making a crust from scratch would significantly reduce any time-saving I may accomplish, and I’m not sure the self-satisfaction of cooking from scratch (in the case of a pie crust) is worth the end result.
In this case, I found a new brand of premade pie crust in my grocery freezer section. It was an organic spelt pie crust. I have no idea what spelt is, but the organic label sold me, being that my only other options were Pillsbury (my least favorite brand) and a beaten-up Marie Callender (my usual).
I couldn’t
Asparagus and bacon quiche recipe
help roughing up the edge of the crust to make it look hand-made. It’s kind of a rustic look, due to the fact that I’m completely incapable of making uniform edges on pies.
Once cooked, the crust was surprisingly good—not grainy or “healthfoody” at all. It worked well with the asparagus and bacon. I also tried a new quiche recipe, substituting a good amount of Greek yogurt for the milk and cream. It turns out I prefer the milk and cream, but I wrote the yogurt option into the recipe in case someone wants to give it a try.
If you are quiche-making, I recommend baking two. Double this recipe or make another flavor, like this mushroom and Gruyere quiche. You can freeze one for later. Thaw it out and reheat in the oven for best results.
Asparagus and bacon quiche recipe
Ingredients
Method
Preheat oven to 350°F/180°C
Chop the bacon and cook in a skillet on medium heat until crispy. Remove to a paper towel, leaving 1 tablespoon of fat in the pan.
Chop the asparagus into 1-inch pieces, reserving 8-10 spears to decorate the top. Add the chopped pieces to the hot skillet and cook for 5 minutes, until they are deep green in color, but still firm. Remove from the pan.
In a large bowl, whisk together the eggs, half-and-half (or yogurt + milk), salt and pepper.
Assemble the quiche: Add half of the cheese to the bottom of the crust, bacon and chopped asparagus. Pour in the egg mixture. Top with cheese, and then arrange asparagus spears on top.
Bake for 30-40 minutes, until the top is golden and the center no longer jiggles. Cool before serving.
I’ve been holding onto this recipe for a while now, so it’s only fitting it goes out as Love and Duck Fat’s last recipe of 2013. It’s the ultimate “Miami-style” Eggs Benedict, perfect for the morning after a long night out in the warm December air. Tender roast pork, poached egg and fresh cilantro hollandaise perched on top of a buttery-sweet arepa. The recipe isn’t too complicated. I use leftover roast pork, and store-bought arepas. The hollandaise is freshly-made, using lime juice and cilantro. Make sure you serve it with some hot sauce on the side.
Eggs Benedict | Arepa, roast pork & cilantro hollandaise
Eggs Benedict can be made so many ways. I came up with this one with my husband while we were discussing the ultimate “Miami-style” Eggs Benedict over brunch one morning. If you have visited Miami, you may have come across the arepa vendors in popular parks and events. They are grill corn flour patties, crispy on the outside and soft on the inside. They are slightly sweet with the taste of corn, and delicious sandwiched together with warm melted cheese.
You can buy arepas in the refrigerated section of many Latin markets (usually next to the queso fresco). They come in a regular and mini-size. I prefer using the regular size for this recipe, trimmed down to the size of the Eggs Benedict. The mini arepas are more dry, but will work if that is all you can find.
Of course, you need some good roast pork. I like to slow roast a pork shoulder every few months with lots of onions, lime juice and cumin. It goes into tacos, appetizers (like this Cuban sandwich crostini) salads and then the freezer, to thaw for recipes like this (roast pork recipe to follow). If you are a true Miami native, you may have some roast pork left over from your Noche Buena celebration.
As my last post of 2013, I wish everyone a Happy New Year filled with love, family, friends and delicious food. Thank you for spending time with me (even if it was just a minute or two) on Love and Duck Fat. It’s been a blast!
Eggs Benedict | Arepa, roast pork & cilantro hollandaise
Ingredients
Method
Whisk together the egg yolks and lime juice in a stainless steel bowl until they are lighter in color, and thickened. Heat about 2 inches of water in the bottom of a small saucepan to simmering (or use a double boiler). Place the bowl on top of the saucepan, without allowing the water to touch the bottom of the bowl. Be careful not to get the eggs to hot or they will scramble.
Continue whisking the egg mixture rapidly. Slowly drizzle the melted butter into the eggs until the sauce is thick and double in volume. Remove from the heat.
Add the cayenne pepper, salt and cilantro to the sauce. Cover and keep warm until you are ready to serve.
I like to poach eggs in a small nonstick skillet filled with a few inches of water. I add a touch of white vinegar to the pan and bring it barely to a simmer.
Crack an egg into a small glass bowl. When bubbles begin to appear on the bottom of the pan, carefully pour the egg into the water. Cover and turn down the heat to low. Allow to cook for 4 minutes. Remove from the water with a slotted spatula (you may have to carefully pry off the bottom of the pan), and place on paper towels.
In a skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter until foaming. Add the arepas and cook until slightly browned on both sides. Just before serving, top the arepas with shredded cheese and allow to melt.
Arrange two arepas per plate, cheese-side-up. Top with warm roast pork and press down slightly so you have a flat surface. Place a poached egg on each and spoon hollandaise sauce on top. Serve immediately.
http://loveandduckfat.com/eggs-benedict-arepa-roast-pork-cilantro-hollandaise/
I have decided that quiche is the perfect breakfast when you have family visiting. You can make it ahead of time, and whip it out for breakfast to impress even the pickiest of in-laws. Not that mine are picky. No. my in-laws are the best.
I always make two quiche. Why? Because there are two crusts in a pack of frozen pie crusts. Yes, I use frozen pie crusts. A homemade crust will always taste better, but a frozen one is good enough when you want something easy. I like to make a spinach quiche, usually with some bits of bacon or sausage and caramelized onion. I also like a delicious mushroom quiche. This one has Gruyere cheese, but you can use whatever cheese is your favorite.
Quiche is awesome because it’s easy to prepare. It looks beautiful. It travels well (I send a slice with my husband to work). It makes a great breakfast AND a great lunch. It’s versatile –throw in whatever ingredients you want. It’s also really, really delicious.
One thing I don’t advise: don’t freeze your quiche. I served a frozen quiche this Christmas and the bottom of the crust was soggy. It wasn’t terrible, but it wasn’t very good, either. I’m picky, though. My mom loved it.
Mushroom quiche with Gruyere and caramelized onion
Ingredients
Method
Preheat oven to 350°F/180°C
Heat 2 skillets on medium-high heat. You are going to prepare the onions in one, and the mushrooms in the other (to save time). You can also prepare them separately in the same skillet.
Bake for 35-40 minutes, until the top is golden and the center no longer jiggles. Cool for at least 20 minutes before serving.
http://loveandduckfat.com/mushroom-quiche-gruyere-caramelized-onion/
