Easter Egg Salad Shots with Black Pepper Manchego Biscotti


Thai Green Curry and Potato Deviled Eggs:

I recipe completed deviled egg base (recipe follows)
2 small yellow potatoes, cooked and diced
1 tbsp mayonnaise
1 tbsp sour cream
1 1/2 tsp green curry paste
Lime zest
Sea Salt

In a small bowl, whisk together mayonnaise, sour cream, and curry paste. Add potatoes, toss to mix well. Place a small amount on top of prepared eggs. Garnish with lime. Sprinkle with sea salt.

Makes 4-6 servings

Indian Mango Peach Zinfandel Chutney Deviled Eggs:

1 recipe completed deviled egg base (recipe follows)
1 small mango, peeled and diced
2 tbsp Peach Zinfandel Chutney (Crosswell and Black)
5-6 snipped fresh cilantro
Cilantro leaves for garnish
Sea Salt

In a small bowl, toss mango with chutney. Stir in cilantro. Let it sit for a few minutes for the flavors to blend. Place a small amount on top of prepared eggs. Garnish with cilantro leaves. Sprinkle with salt.

Makes 4-6 servings

Greek Kalamata, Cucumber, Tomato, and Herbed Feta Deviled Eggs

1 recipe prepared deviled egg base (recipe follows)
1/2 English cucumber, peeled, seeded, and diced
6-8 grape tomatoes, or 1 small tomato, diced
5-6 kalamata olives, diced
2 tbsp crumbled Herbed or plain crumbled feta cheese (Presidential)
juice of half a lemon, and zest
Olive oil
Sea salt
fresh cracked pepper

In a small bowl, toss together cucumber, tomato, and olives. Add lemon, olive oil, salt and pepper. Lightly toss in feta cheese. Place a small amount on top of prepared eggs. Garnish with lemon zest. Sprinkle with additional salt if desired.

Serves 4-6

Wasabi, Ginger, Cucumber and Lime Deviled Eggs:

1 recipe prepared deviled egg base (recipe follows)
1/2 English cucumber, peeled, seeded, and diced
1/2-1 tsp prepared wasabi
1 tsp fresh ginger, or ginger paste
Juice of half a lemon, and zest
Sea salt

In a small bowl whisk together wasabi, ginger, and lemon juice. Add cucumbers and toss.
Place a small amount on top of prepared eggs. Garnish with lemon zest. Sprinkle with sea salt.

Makes 4-6 servings

Avocado, Lime and Cilantro Deviled Eggs:

1 recipe prepared deviled egg base (recipe follows)
1 avocado, diced
Freshly snipped cilantro
Juice of 1 lime
Lime zest
Sea salt

In a small bowl, toss together avocado, lime, and cilantro. Salt to taste. Place a small amount on top of prepared eggs. Garnish with fresh cilantro and lime zest.

Makes 4-6 servings

Deviled Egg Base:

6-8 eggs
2 tbsp mayonnaise
2 tbsp sour cream
1 tsp Dijon mustard

Place eggs into a medium sized saucepan filled with cold water. Heat eggs to the boiling point. Remove from heat and let sit for 11-13 minutes. Pour out hot water and run cool water over eggs until completely cooled. Peel eggs.
Cut eggs in half lengthwise.
In a small bowl whisk together mayonnaise, sour cream, and mustard. Add yolks and stir until smooth.
Spoon or pipe filling into egg whites until almost full. Top with desired toppings.

Makes 4-6 servings

Manchego Black Pepper Biscotti

2 cups flour
2 tbsp sugar
1 1/2 tbsp baking powder
1 1/2 tsp coarse pepper
3/4 tsp salt
2 eggs, lightly beaten
1 cup grated Manchego cheese
1/4 cup butter, melted
2 tbsp milk

Preheat oven to 350 degrees

In a large mixing bowl, stir together dry ingredients. In a small bowl whisk together eggs, milk, and butter. Stir until just mixed. Lightly stir in cheese. Form into a flat rectangle loaf and place on a parchment lined baking sheet.

Bake for 30 minutes. Remove from oven, and let cool for 15-20 minutes.Remove from pan and slice into 1/4 inch slices. Lay flat on baking sheet and bake for 15 minutes or until lightly brown.

Makes 12-14 servings
In a large mixing bowl

Recipes by Amy Richardson

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