When Deviled Eggs Go Wrong…

I had the best of intentions on Monday afternoon. I was going to make pinwheel sandwiches, sliced watermelon, and deviled eggs for the Memorial Day picnic we were going to. So I bought some eggs (even though we already had an entire carton in our fridge- but those were the organic eggs from Whole Foods. So totally not deviled egg-worthy). These were ordinary brown eggs from Kroger. And I hard boiled them, relishing the pot bubbling away on the stove for a good three minutes before I removed them to sit in the hot water for twelve more. (Side note- I have read a million different ways to make the “perfect hard boiled egg,” but to be honest- I’ve had much better luck when I just boil them until I’ve almost forgotten about them and there’s hardly any water left in the pot).

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Curried Egg Salad with Raisins

I took them out and let them sit in cold water for a while, like all good deviled egg-makers do, because this makes the shell much easier to peel away. Not this time! For some reason, when I went to peel the eggs, the shell came off with about a fourth of the egg white, leaving my eggs with large craters and little pieces of broken shell all over their surface. Deviled eggs are supposed to be a delicacy, supposed to gently whisper “eat me!” to guests surveying the buffet table, supposed to be garnished with a dainty parsley leaf or sprinkle of paprika. These were definitely not deviled egg worthy.

I ended up bringing pinwheel sandwiches and sliced watermelon.

But what to do with all these extra hard boiled eggs? Well, my friends, this recent grad and indebted girl knows how to remedy this egg conundrum. Why not just crush all the eggs up and make some egg salad?

The secret to healthier (and tastier, in my opinion) egg salad is to use only half of the yolks from the eggs you’re using. In this case, I made a small batch with 4 eggs and tossed away 2 of the yolks to make these a bit lighter and to allow me space to add more of what really makes this salad good: mustard and curry powder.

Mash the eggs, add about a teaspoon of curry powder and a tablespoon of dijon mustard, some juicy raisins, and anything else you think would go well (I tried some chopped fresh dill and pickle juice too, but I don’t think I’d include this next time around), stir, and spread on your favorite wrap, bread, or crackers!

No one will ever need to know that you completely messed up the eggs. Except if you decide to write a blog post about it.

Have an egg-cellent day! 🙂

Curried Egg Salad with Raisins
Recipe Type: Egg, Salad, Picnic
Cuisine: Side, Main Dish
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 2
This is a great way to remedy a failed deviled egg experiment! Why not chop up those massacred hard boiled eggs and add some delicious mustard, curry powder, and raisins to make curried egg salad? I love the slightly sweet and spicy taste that the curry and raisins add to this salad. Serve on bread, a wrap, or crackers.
Ingredients
  • hard boiled egg whites (number depends on how many servings you want- approx. 4 yields 2 servings)
  • yolks from 1/2 of eggs
  • 1 tbsp dijon mustard (again, for 2 servings)
  • 1 tsp curry powder
  • handful of raisins (more or less to taste)
  • salt and pepper, to taste
Instructions
  1. Mash up egg whites and yolks in a medium bowl until well incorporated.
  2. Add mustard, curry powder, and salt/pepper. Stir to combine. (Add more or less mustard depending on how “wet” you want your salad!)
  3. Stir in raisins.
  4. Serve on bread, a wrap, crackers, or (my new favorite) lettuce cups!

 

Smoked Salmon Pinwheels

This Memorial Day, why not skip the usual mayo-drenched potato salad and deviled eggs, and try a fun new sandwich spin? These pinwheels are a variation of my classic picnicking rollups and are sure to impress even the pickiest of your friends!

Who doesn’t love the combination of cream cheese and lox? I added a few sprigs of dill and red onion for some spice, and topped with some savory capers and feta cheese. You can also add some chopped avocado to make these a bit creamier. Arrange on a platter with some romaine hearts for decoration.

*Note: I also made some pinwheels with a lentil spread, corn and turkey. Comment or contact me if you would like the recipe!

Smoked Salmon Pinwheels
Smoked Salmon Pinwheels
Smoked Salmon Pinwheels
Recipe Type: Appetizer
Cuisine: Mediterranean, American
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 40-50
This Memorial Day, why not skip the usual mayo-drenched potato salad and deviled eggs, and try a fun new sandwich spin? These pinwheels are a variation of my classic picnicking rollups and are sure to impress even the pickiest of your friends!
Ingredients
  • 8 10″ spinach or wheat tortillas
  • 1 container cream cheese spread (I used a greek yogurt/cream cheese mix)
  • 1/4 cup chopped dill
  • 1/4 cup chopped red onion
  • 1/4 cup crumbled feta cheese
  • baby spinach
  • 1 ripe avocado, chopped
  • 1/4 cup capers
  • 1 package smoked salmon, shredded into thin slices (more or less to taste- I think I used a 10 oz. package)
  • cracked black pepper
Instructions
  1. Gather all ingredients into individual “stations.”
  2. To assemble: Spread a thin layer of cream cheese spread onto each tortilla, leaving a 1/2″ border. Top with chopped dill, red onion, feta, spinach, avocado, capers, and salmon.
  3. Finish by topping with fresh cracked black pepper.
  4. Tightly roll each tortilla, starting from the edges and carefully working your way towards the other side.
  5. Store in an airtight container (or covered with plastic wrap) in the refrigerator for at least 4 hours.
  6. Slice into thin pinwheels and arrange on platter. You can also fasten with toothpicks if desired.
Gather Ingredients.
Gather Ingredients.

 

Begin layering.
Begin layering.
Finish layering with salmon, capers, and feta.
Finish layering with salmon, capers, and feta.
Slice, arrange and present!
Slice, arrange and present!
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Smoked Salmon Pinwheels

Happy Memorial Day! Thank you to all who have so faithfully served our beautiful country!

Guinness Cheddar Dip

Happy St. Patrick’s Day week! My dear friend Sarah had a few of us over this afternoon for a little early St. Patty’s feast. While researching something tasty to bring, I stumbled upon this recipe from The Parsley Thief and couldn’t resist! While I’m not a huge Guinness beer fan in general, I love the tang of the draught when combined with some sharp cheddar and cream cheese. Serve with you favorite crudités like sliced veggies or some hearty crackers! (I considered spreading it on Irish Soda Bread, but I’m not sure how well that would work…)

Anyhoo, wherever you are, have a very merry St. Patrick’s Day! May you discover many rainbows with pots of gold at the end!

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GUINNESS CHEDDAR DIP
Guinness Cheddar Dip
Recipe Type: Appetizer
Cuisine: Irish
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 16
Happy St. Patty’s Day! Here’s a fun spin on the usual cheddar and cream cheese dip, using Guinness draft beer for a little extra tang. Hope you enjoy!
Ingredients
  • 1 8 oz. package cream cheese, softened (I used Kroger’s Greek Yogurt Cream Cheese which is lower in calories and half the fat!)
  • 2 cups sharp shredded cheddar cheese
  • 3 tbsp dijon mustard
  • 2 tbsp milk
  • pinch of salt, to taste
  • 1/3 cup Guinness beer
  • dash of hot sauce
  • 1 tbsp fresh minced parsley
  • 4 green onions, chopped, plus more for garnish
  • crudités: sliced radishes, carrots, pretzels and crackers
Instructions
  1. Combine cheeses, mustard, milk, and salt in a food processor and pulse until blended.
  2. Add beer and hot sauce and pulse a few more times until smooth.
  3. Stir in parsley and green onions.
  4. Chill for at least 1 hour and serve with crudités!

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GUINNESS CHEDDAR DIP
GUINNESS CHEDDAR DIP

Cheesy Greek Yogurt Deviled Eggs

Who says deviled eggs can’t be angelic? This Christmas, try my Greek yogurt deviled eggs- Greek yogurt is such an easy substitute for mayonnaise and a good way to get in some extra protein to fill you up at that next holiday party! Add a touch of cottage cheese and parmesan to give these just the right amount of creaminess to balance out the tang of the yogurt. Feel free to experiment with your own mix-ins! I happened to have chives on hand, so I figured they’d look pretty on top (besides, with the chives and paprika, these become Christmas-themed!).

Merry Christmas, everyone!

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Cheesy Greek Yogurt Deviled Eggs
Cheesy Greek Yogurt Deviled Eggs
Recipe Type: Appetizer, Side
Cuisine: American
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 8-12
Who says you can’t substitute Greek yogurt for ANYTHING? Seriously, ya’ll. It’s like the magic ingredient that I will never, ever, ever get tired of. Here I used Greek yogurt as a sub for the traditional mayonnaise used in deviled eggs. With a touch of cottage cheese and parm, these eggs are cheesy, tangy and a protein powerhouse!
Ingredients
  • 8-10 eggs, hard boiled
  • 1 tbsp spicy brown mustard
  • 1 tbsp whole grain dijon mustard (LOVE my TJ’s brand dijon!)
  • 1/4 cup plain Greek yogurt
  • 1/2 cup lowfat cottage cheese
  • 2 tbsp parmesan cheese
  • 1/2 tsp dried chives
  • salt and pepper, to taste
  • paprika, to taste
Instructions
  1. Place hard boiled eggs on a paper towel and gently tap against countertop to break shell, then press down as you roll it lightly back and forth on the counter. Carefully peel away the outer layer of egg. *Note: It helps to soak the eggs in ice cold water for about 20 min before shelling them- it helps get the shell off in one big piece!
  2. Using a sharp knife, slice each egg lengthwise and pop out the yolk into a medium mixing bowl. Place egg whites on a deviled egg platter or festive plate! (It might also help to put down a pretty paper towel for eggs to rest on to avoid them sliding around!)
  3. To yolks, add mustards, yogurt, cheeses, and chives. Mash with a potato masher until smooth.
  4. Add yolk mixture to a large plastic bag and squeeze down to the bottom. Make your own piping bag by cutting off just one tip!
  5. Carefully squeeze out filling into cavity of each egg, working in a large circle around outline of the cavity and working your way in to fill up the center.
  6. Garnish with extra chives and paprika.

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Bagel & Lox Holiday Party Starter

I literally thought of this recipe on my way home from work. Sitting in traffic on I-440 from Raleigh to Durham at 6:00pm is miserable. Even with Christmas tunes blasting on the radio. I am always starving, have about two billion things running through my head of what I have to get done when I get home, and there is literally NOTHING I can do but wait! It’s probably good for me. But it’s still torture. Last night as I was fighting the traffic past the Glenwood Ave exit (mall shoppers apparently ALL choose the same way to get to Crabtree Valley Mall) I was brainstorming the quickest appetizer I could whip up for our Bible study Christmas potluck. I wanted it to be something easy but still somewhat “fancy,” and I knew we wouldn’t have a lot of meat in the spread, so I decided on these! All they are is mini whole wheat bagels, with some Greek yogurt cream cheese spread, topped with some dried dill, capers, a dollop of spicy brown mustard, and a few strips of smoked salmon! I don’t typically buy smoked salmon, but I think I’m going to more often now. What an easy and tasty way to add some protein to a salad or sandwich without having to actually cook anything! I love the smoky flavor and spices they add to the package as well. I’m told that it’s pricey… but honestly, last night I was in too much of a rush to even look!

Can’t wait to make these again for my next last-minute holiday appetizer frenzy. You could also enjoy them the next morning for a quick and healthy breakfast, or lunch!

BAGEL & LOX HOLIDAY STARTER
BAGEL & LOX HOLIDAY PARTY STARTER
Bagel & Lox Holiday Party Starter
Recipe Type: Appetizer
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
A quick and easy way to add a little fancy to your holiday party spread! Layer mini bagels with cream cheese spread, dill, salmon and capers and top with a bit of spicy mustard!
Ingredients
  • 8 mini whole wheat bagels, halved
  • 2 packages smoked salmon (about 8 oz. total)
  • 1/2 container Greek yogurt cream cheese spread (or regular cream cheese, softened)
  • 1-2 tsp dill
  • 1/4 cup capers
  • baby spinach, optional
  • spicy brown mustard, optional
Instructions
  1. Place bagel halves on a large cookie sheet.
  2. Spread each bagel half with about 1 tbsp cream cheese spread. Top with a few leaves of spinach, salmon, sprinkling of dill, mustard, and capers (you can personalize each to your liking!)
  3. Serve cold or bake at 375 deg for 5-7 min or until bagels are toasted.

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“Angelic” Deviled Eggs

When Easter comes around, there are a few “must-haves” on the menu. Ham, for one (stay tuned for that post!), carrot cake, green beans, mashed potatoes (again, stay tuned!), and last but not least, deviled eggs! I have been trying to perfect my deviled egg recipe for years. It makes it hard though when you don’t really follow a recipe, and the possibilities for add-ins are endless, so you basically end up with a different version every time. (On a side-note, my Parmesan-Oregano Deviled Eggs recipe was finally featured on Allrecipes.com! You can check it out here!) Ok, shameless self-plug over. 🙂

So here I go again, trying to make another version of deviled eggs, hoping and praying that it turns out somewhat decently since we are having a few couples over tonight for an Easter potluck! This time around I decided to make “not-so-devilish” deviled eggs (shall I call them “angelic eggs”?) because not only am I making these for everyone else, but because I also want to enjoy a few! The recipe I chose/invented actually uses 1/3 less fat cream cheese and plain greek yogurt instead of the traditional mayo. I added a good amount of Dijon and some spicy brown mustard, dried dill weed, parsley, salt and pepper, a pinch of crushed red pepper flakes, and a dash of hot sauce. I apologize for not including exact amounts in the recipe below… that’s because I don’t actually know how much I added! That’s the best part of deviled eggs- you really can just eye everything you add!

“Angelic” Deviled Eggs
Recipe Type: Appetizer, Side, Snack
Cuisine: Healthy, Picnic Food, Easter
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 15-20
A “healthified” version of your classic deviled eggs recipe, perfect for Easter!
Ingredients
  • 10 hard-boiled eggs
  • 2 oz. 1/3 less fat cream cheese (Neufchatel cheese), softened
  • 3 oz. plain greek yogurt
  • 1 tbsp whole grain Dijon mustard (I used Trader Joe’s)
  • 1 tbsp spicy brown mustard
  • 1/2 tsp each salt and pepper, or to taste
  • ~1/2 tsp dried dill weed
  • ~1/2 tsp dried parsley
  • ~1/4 tsp crushed red pepper flakes
  • dash of hot sauce
Instructions
  1. Place raw eggs into a large saucepan and fill the pan with enough cold water to cover eggs.
  2. Bring water to a boil and turn off heat. Allow eggs to sit in hot water for 12 minutes.
  3. Rinse eggs under cold water (I actually allowed them to sit overnight!)
  4. Peel each egg and slice in half. Squeeze out yolks and separate into a separate bowl.
  5. Add cream cheese and mash with a fork until smooth.
  6. Add yogurt and remaining ingredients and stir until combined.
  7. Spoon filling into a quart-size ziplock bag. Snip one small corner off of one of the bottom edges with a pair of scissors.
  8. Fill the hollowed-out egg halves with the egg mixture by squeezing gently in circular motions around the edge of the well, working towards the center.
  9. Garnish with freshly minced parsley!

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