Myriad Deviled Eggs and Boston Baked Beans – Happy Anniversary Amber and Stevie!

Myriad Deviled EggsRecipes in this Post

Today, May 29, 2011, is my good friends, Amber and Stevie Lewis’ sixteenth wedding anniversary. They are having a party, and Stevie said he wanted Baked Beans and Amber said she wanted Deviled Eggs. I happily volunteered to make both.

I had never made Boston Baked Beans before, but I had recently found a recipe I wanted to try, and this was the perfect opportunity.

I also wanted to make the eggs special, so I decided to garnish them with different toppings. My Myriad Deviled Eggs turned out beautiful!

Making Perfect Hard Boiled Eggs

Making hard boiled eggs look pretty can be a challenge, especially when the yolks are green! The other problem is yolks that are not in the center of the egg, and make the white portion very thin and easy to tear or break.

The gray-green ring around the yolk is due to ferrous sulfide formed by overcooking, and is harmless and tasteless. The yolk not being centered is due to the yolk settling in one spot while cooking.

There is a solution to making perfect hard boiled eggs every time. Put the eggs in a large pot and cover them with cold water. Remove the eggs to a bowl, uncooked, and put a fire under the water. When the water is rapidly boiling, carefully lay the eggs into the boiling water, and stir carefully for about one minute. Cover and turn off the heat. Let sit for at least 1/2 hour, then put in the refrigerator to cool.

This works because eggs cook very rapidly, and by stirring whilst in boiling water, the egg yolk does not have a chance to settle before the white begins to cook. Taking the eggs off the heat means they will not over cook, and you will have perfect hard boiled eggs every time!

Smoked Ham Hock

Smoked Ham Hock

Ham Hocks Are Good to Eat

Ham hocks are the ankle portion of a pigs leg. They usually come 2 to 3 in a pack at the grocery store, most often smoked. They add wonderful flavor to vegetables or beans that require a long cooking time. But don’t throw them out when they are finished cooking – carefully separate the meat from the bones and fat and add it back to your dish.

Don’t Soak Your Beans

Don’t soak your beans overnight – it creates more gas in your body. After sorting through and rinsing your beans, put them in a large pot and cover with water. Bring to a boil, and let them boil for 5 minutes, then cover, and remove from the heat. They will be ready for further cooking in two hours.

The Recipes

Because I had to make sure everything was perfect, I started out last night, boiling the eggs, and putting the beans in the crock pot.

Eggs decorated and ready for transport

Eggs decorated and ready for transport


Recipe: Myriad Deviled Eggs

Summary: Deviled Eggs are a great appetizer, after school snack, or quick breakfast

Ingredients

  • 1 dozen Eggs
  • 1 cup good Mayonnaise
  • 1/2 teaspoon Russian Mustard
  • 1 teaspoon Sweet pickle relish; heaping
  • 1/2 teaspoon Paprika
— Garnishes —
  • 1 Sun-dried tomatoes; sliced
  • 1/2 teaspoon Kalamata Olive Paste; divided
  • 1 teaspoon Fresh dill; chopped
  • 1 teaspoon Capers; drained
— Topping —
  • 1/4 teaspoon Cayenne
  • 1 tablespoon Paprika

Instructions

  1. Put the eggs in a large pot and cover them with cold water. Remove the eggs to a bowl, uncooked, and put a fire under the water. When the water is rapidly boiling, carefully lay the eggs into the boiling water, and stir carefully for about one minute. Cover and turn off the heat. Let sit for at least 1/2 hour, then put in the refrigerator to cool.
  2. When the eggs are cool, have an egg tray ready and slice the eggs length wise, putting the white part in the tray, and the yellow into the bowl of a food processor. Pulse until all eggs broken up. Add half of the mayonnaise, then the mustard, relish, and paprika,. Pulse until the eggs have completely mixed, then remove to a bowl. Using a spoon or spatula, add the remaining mayonnaise and mix thoroughly.
  3. Place a piping bag in a tall glass, and fill 2/3 with the egg mixture. Pipe the mixture into the whites on the tray. Decorate each egg with garnish, some with each topping, but leave a few with no garnish (for the people who are frightened of new things).
  4. Combine the cayenne and paprika and mix thoroughly. Put this mixture into a mesh strainer or sifter, and sift the spice over the eggs.
  5. Keep refrigerated until ready to serve.

Notes

Please use a good mayonnaise. If you live in the West, use Best Foods, if you live in the East, use Hellman’s. Don’t skimp and use the store’s brand or a bargain brand. The product will not be as good.

Variations

You can substitute any of the garnishes. Black and red caviar would be a replacement for the sun dried tomato and olive paste. You could also use crisp crumbled bacon, bay shrimp or anything else your mind can come up with.

Preparation time: 1 hour(s)

Cooking time: 2 minute(s)

Diet tags: High protein

Number of servings (yield): 12

Culinary tradition: USA (Nouveau)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Recipe: Boston Baked Beans

Ingredients

  • 2 cups navy beans
  • 1/2 pound bacon
  • 2 smoked ham hocks
  • 1 onion, finely diced
  • 3 tablespoons molasses
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dry mustard
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup brown sugar

Instructions

  1. Soak the beans as follows: After sorting through and rinsing your beans, put them in a large pot and cover with water. Bring to a boil, and let them boil for 5 minutes, then cover, and remove from the heat. They will be ready for further cooking in two hours.
  2. Make sure you keep this cooking water. Drain the beans into a bowl over a colander.
  3. Have ready a crock pot. Put a layer of beans, then alternately layer with bacon, onion and beans. At the top, add the ham hocks.
  4. Mix the other ingredients together in a bowl. Taste for seasoning. Pour this over the beans in the pot, then cover with enough of the left over soaking water to cover the beans.
  5. Put them on low and cook for at least 10 hours. Before serving, remove the ham hocks, and carefully separate the meat, adding it back to the beans. Continue cooking until the sauce has thickened nicely.

Variations

You could also do this on the Weber over low heat, for several hours. This recipe also works very nicely in a four or five quart Nesco.

Cooking time: 10 hour(s)

Diet tags: High protein

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Recommended Products

deviled egg carrier
Handy and versatile carrier collapses for easy storage, and when extended can hold two 9″ pies. Use extendable top and included tray to carry two pies at once or one tall pie, like a meringue. Non-skid rings keep large pies firmly in place during transport. Double-sided tray features egg-shaped molds for deviled eggs and a flat side for pies and tarts. Dishwasher safe.

Smoked Paprika
Continuing a long European tradition, sweet bell peppers are slowly dried in the sun, then smoked over wood fires. The freshly ground peppers create a vibrant seasoning that enlivens your favorite dishes with bright, complex flavor and a hint of smoke.

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3 Responses to Myriad Deviled Eggs and Boston Baked Beans – Happy Anniversary Amber and Stevie!

  1. Doloris says:

    Thanks for this an amazing recipe .

  2. Margaret says:

    I learned a lot from this post, great help for me, thank you!

  3. Angelino says:

    Thank you for everything!