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Health, Home, and Happiness: Basil 'Angeled' Eggs

Tuesday, April 27, 2010

Basil 'Angeled' Eggs

Not deviled, 'angeled' ~grin~   Nourished Kitchen's Pesto Egg Salad inspired me to try adding basil to the egg yolk in this recipe.  I'd always done it my mom's way- using celery salt and a little finely diced celery, paprika on top for flavor and garnish.  We love basil in this house, these eggs were eaten quickly!
Directions:

This recipe is for 6 eggs; 12 halves.

Hard boil the eggs: Seems that everyone boils eggs differently.  I bring a pot of water to a roaring boil, add a dash of salt and couple drops of oil (I just used olive here). The salt keeps the whites from leaking out of the eggs (most of the time) if they happen to crack.  The oil makes them easier to peel.  Boil for 10 minutes, then carefully pour out the hot water, and fill the pot with the eggs still in it with cold water, replacing the water as needed until the eggs are cool.  My sister-in-law told me that by immediately cooling the hard boiled egg you'll keep the yolk from turning greenish grey on the outside.  It seems to work for me, plus you don't have to wait very long for your eggs to be cool.

Peel and slice in half.  See, no green.

Pop out the yolks into a bowl. Any whites that tear are saved for egg salad.  To 6 yolks I added

  • 2 tablespoons mayonnaise (store bought is fine, I used homemade)
  • 1 teaspoon dried basil (1 tablespoon of fresh if you have fresh)
  • A few grinds of sea salt


Mixed up with a fork and used a small spoon to push the yolk mixture back into the egg whites.  Cover and keep cool until serving.



The first batch I did I used garlic and more basil.  Hubby liked them, but I thought they were a little strong.  I used the food processor to process the yolk mixture til smooth here too.

I'm not the only one who doesn't want to call them deviled eggs. Go check out Heavenly Homemaker's Angeled Eggs and see how pretty hers turned out when she decoratively piped in the yolk filling.

More eggs:
How we do scrambled eggs
We love having fresh eggs!
Use-it-up Quiche

Part of Real Food Wednesday and WFMW!

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6 Comments:

Anonymous Anonymous said...

Yummo! We are long time lovers of "deviled eggs" as we have always had chickens and an abundance of eggs at our disposal. And since we just planted an entire bed of basil yesterday, I can hardly wait to try your recipe for "angeled eggs". Besides, I like the name better too!

April 27, 2010 at 12:11 PM  
Blogger Elizabeth said...

Hi Cara,
These look yummy. I boiled eggs today too.Blessings,
Elizabeth

April 27, 2010 at 12:52 PM  
Anonymous Pure Mod Life said...

looks delish, my kids love these...we'll def have to try this recipe!

April 27, 2010 at 3:20 PM  
Blogger Rachel said...

Looks good- I'll have to try it. I mush mine up in a ziplock and then cut the corner off and "pipe" the filling out. (I know, it's the green way!)

April 27, 2010 at 8:58 PM  
Anonymous kara said...

Yum! I've been on a deviled egg kick and will happily add your angeled eggs to my list!

April 28, 2010 at 7:53 AM  
Blogger Bitterroot Mama said...

I've been wanting to make some deviled eggs lately, but haven't found the motivation to do the hard work of peeling them! Thanks for the inspiration and the suggestion to call them "angeled" eggs.

April 28, 2010 at 9:21 AM  

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