By Eileen Goltz
I had the most interesting conversation with my neighbor’s 4-year-old granddaughter. She explained to me that during the Seder at her Zayde’s house, you find the Afikoman, then you eat chocolate, because (according to the book her Zayde got her that’s all about a crazy Seder in outer space) when the Jews left Egypt they could only bring matzah and chocolate. Something must have gotten lost in translation, but to tell you the truth, I kinda like her version better than the one where they got the manna.
Food plays a prominent role in every holiday, and Pesach is no exception. For many, Pesach includes a hearty helping of matzah and eggs. Lots and lots of eggs. We all cook too many, and while making egg salad and tuna salad with them is fine, I’m kind of partial to stuffing them.
The following recipes are perfect for anyone with leftover eggs—and if I’m not mistaken, that’s everyone.
Hard-Cooked Egg Notes
When you’re getting ready to make stuffed eggs, place the carton of eggs on its side for about 12 hours before you cook them. The yolk centers itself so when you cut the egg after it’s cooked, the yolk is in the middle of the white.
Hard-cooked eggs should never be boiled. You just bring them to a boil and then immediately reduce them to a simmer. If you boil them or cook them too long, they become tough and a green/purplish ring forms around the yolk. When cooking a dozen eggs, you should cook them for between 15 and 17 minutes for large eggs and 18–20 minutes for jumbo eggs.
Tuna And Horseradish Stuffed Eggs
6 hard-cooked large eggs
3 Tbsp. mayonnaise
1 can white tuna, drained, flaked
1 tsp. coarse mustard
1½ tsp. bottled white horseradish (or more to taste)
½ tsp. fresh lemon juice
salt and freshly ground black pepper to taste
Halve the eggs crosswise and place the yolk in a bowl. Mash the yolks with a fork and then stir in the mayonnaise, tuna, and mustard, horseradish, and lemon juice. Season with salt and pepper to taste. Transfer the yolk mixture to a pastry bag fitted with tip and pipe the filling into the egg halves. Cover for up to 12 hours. Makes 12 stuffed eggs. This recipe can be doubled or tripled.
Modified from yummly.com
Chili Stuffed Eggs (Dairy)
6 hard-cooked eggs
1½ Tbsp. mayonnaise
1½ Tbsp. sour cream
1¼ tsp. chili powder
1 tsp. sweet relish
1 green onion, chopped fine
½ tsp. fresh lime juice
¼ tsp. Tabasco
salt and freshly ground pepper to taste
Halve the eggs crosswise and place the yolk in a bowl. Mash the yolks with a fork and then stir in the sour cream, chili powder, relish, onion, lime juice, and Tabasco. Season with salt and pepper to taste. Transfer the yolk mixture to a pastry bag fitted with tip and pipe the filling into the egg halves. Cover for up to 12 hours. Makes 12 stuffed eggs. This recipe can be doubled or tripled.
8 hard-cooked eggs
4–5 Tbsp. mayonnaise (more if needed)
1 Tbsp. red pepper, minced
1 Tbsp. green onion, minced
1 Tbsp. celery, minced
1 tsp. Dijon mustard
½ tsp. salt
½ tsp. black pepper
paprika for garnish
Halve the eggs crosswise and place the yolk in a bowl. Mash the yolks with a fork and then stir in all the ingredients. Transfers the yolk mixture to a pastry bag fitted with tip and pipe the filling into the egg halves. Cover for up to 12 hours. Makes 16 stuffed eggs. This recipe can be doubled or tripled.
Deluxe Whitefish-Stuffed Eggs
8 large hard-cooked eggs
2½ Tbsp. mayonnaise
2 Tbsp. whipped cream cheese
1 tsp. Dijon mustard
1 tsp. fresh lemon juice
¼ lb. smoked whitefish, chunked, peeled, and chopped
1 Tbsp. chopped green onion
kosher salt and freshly ground black pepper to taste
8 black olives cut in half for garnish
Cut the eggs in half lengthwise. Remove the yolks and place them in the bowl of a food processor. Add the mayonnaise, cream cheese, mustard, and lemon juice, and process until smooth. Add the whitefish and process just to combine; you’ll want small chunks of the fish to remain. Add the green onion and pulse just to combine. Season to taste with salt and pepper.
You can use a spoon or pipe the filling into the whites. Sprinkle with paprika and garnish with the olives. Cover and refrigerate until ready to serve. Makes 16. This recipe can be doubled or tripled.
Modified from a recipe submitted by Gina Winters from The Galley Gourmet
© Eileen Goltz
Eileen Goltz is a freelance kosher foods writer. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various foods related topics across the U.S. and Canada and writes columns for the CJN in Chicago, kosherscoop.com, and the OU Shabbat Shalom website, www.ou.org. She is also wrote the Perfectly Pareve Cookbook (Feldheim).