Labne Deviled Eggs With Paprika And Ginger Recipes

LABNE DEVILED EGGS WITH PAPRIKA AND GINGER

Steps:

• To make the spice blend:
• Finely grind the mustard seeds and peppercorns together and immediately mix with the ajowan, paprika, and ginger.
• To make the deviled eggs:
• Put the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat and then remove from the heat, cover, and let stand for 10 minutes.
• Tilting the saucepan, pour out the hot water, holding back the eggs with a slotted spoon. Run cold water into the saucepan until it is cold. Cover the eggs with cold water and let sit until the eggs are completely cold. Carefully peel the eggs and cut each in half lengthwise. To get clean cuts, use a very sharp knife and wipe the blade between each cut.
• Pop out the yolks and place them in a medium bowl, and set the whites on a cutting board. Smash the yolks with a fork until crumbly and add the labne, oil, 1 ¼ teaspoons of the spice blend, and a pinch of salt. Mash and stir until smooth. Season to taste with salt.
• Rub some of the remaining spice blend all over the cut sides and cavities of the egg whites to coat and set them cut-side up on a serving plate. Divide the yolk mixture among the cavities and sprinkle with any remaining spice blend.
• Do Ahead: The deviled eggs can be refrigerated in an airtight container for up to two days.

LEMON CAPER DEVILED EGGS

Steps:

• Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
• Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.

THE DEVIL'S OWN DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel.
• Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.