Perfect Deviled Eggs

If there is one thing on a buffet table that is very popular, it has to be Deviled Eggs.    I hope you don't think I am bragging when I say this, but  . . .  I do believe that I make the most delicious Deviled Eggs in the world.  If I had a pound or dollar for every Deviled Egg I have made in my lifetime that was enjoyed by someone, I'd be sitting pretty well at the moment with no financial worries for the rest of my life.   In fact when I worked at the manor, I was under express orders to make sure there was a plate of them in the refrigerator at all times.  I am sure they must have missed them when I left.

 

Here in the UK we are lucky enough to have some of the safest egg standards in the world.   British Lion Eggs go above and beyond to make sure that the eggs we are buying meet every guideline for safety.  You can be well assured that if you egg has the Lion stamp on it, it's an egg that has passed very strict safety guidelines.



The British Lion is the UK's most successful food safety mark with nearly 90% of UK eggs now produced within the Lion scheme. You can read how the Lion Code of Practice has effectively eradicated Salmonella in British eggs here.  I can remember being really freaked out when I first moved over here and saw that the eggs in the shops were not refrigerated.   Turns out the standards are so high, they don't need to be.  (I do refrigerate mine when I get them home however, and you really should as the temperatures in our homes are not the same as those in the shops.)



It goes without saying that when eggs are going to be the star of the recipe you want a really good egg!  These Deviled Eggs are the best and they are really simple to make.   You need nothing more than some good eggs, some good mayonnaise, some Dijon mustard and some seasoning.  That's it!  Simple.

 

People are often very intimidated when it comes to boiling eggs.   I have found through the years that if I follow a few simple rules, they always come out perfectly.

For Soft Boiled Eggs with set whites and runny yolks
Fill a saucepan wit enough water to cover the egg, and heat to a gentle boil.  Pierce the large end of the egg with an egg piercer or a needle.  (This helps to release any pressure which might crack the shell.)  When the water is gently simmering, lower the egg on a tablespoon.   Set an egg timer.   It will take 3 to 4 minutes for a large egg to be soft boiled.  If you are cooking many eggs at the same time, it is helpful to lower them into the water in a wire basket, such as those used for deep frying.

For Medium Boiled Eggs with firm opague whites and soft yolks.
Medium boiled eggs can be shelled and used in place of poached eggs.  Fill a saucepan with enough water to cover the egg, and heat to a gentle boil  Pierce the large end of the egg with an egg piercer or needle.  (See above) When the water is gently boiling, lower the egg on a tablespoon into the pan.   Cover the pan and remove from the heat.   Let the egg stand for 4 to 5 minutes, depending on how firm you want it to be.

For Hard Boiled Eggs with firm whites and yolks
Pierce the large end of the egg with an egg piercer or needle (see above).  Put the egg in a pan and fill it with water.  Bring it to a boil, and then reduce to a simmer.  Simmer for 12 minutes.  Remove from the heat and immediately place the egg into cold water.

NOTE:  An over cooked egg will develop a harmless dark ring that isn't as appetizing as the bright yellow yolk.

Also for hard boiled eggs, older eggs are easier to peel.  If I know I am going to be needing boiled eggs for something I always  get them in well ahead of time.   I have tried adding salt and vinegar to the water, which is said to help, but the fact remains that the fresher the egg, the more difficult it will be to peel intact.



In any case I hope you will give my Deviled Egg Recipe a go.  I am pretty sure you will like them.  At least I hope you will!

 

*Perfect Deviled Eggs*
Makes 12 servings

Printable Recipe 

I wish I had a pound for every one of these I have cooked in my lifetime.  I'd be sitting real pretty on a huge pile of dosh right now!  These are excellent.  Always the first things to disappear on the buffet table. 

12 large free range eggs, hard boiled and peeled

110g of good quality mayonnaise (1/2 cup)

2 TBS grainy dijon mustard

1/4 tsp salt

1/4 tsp black pepper

paprika to garnish 

Slice the eggs in half lengthwise.   Remove the yolks to a mixing bowl.  Mash the yolks thoroughly with a fork.   Whisk in the mayonnaise, mustard, salt and black pepper.   Mix until smooth.  Spoon or pipe into each egg yolk half, dividing the mixture equally.  Dust lightly with paprika to serve. 

Note:  If you are not serving these right away, cover and chill in the refrigerator until you are ready to serve.  Dust with paprika just prior to serving.



If you would like some more Boiled Egg Recipes,  please check out the link.



I was sent an Andrew James Egg Boiler to use.  It came with a measuring cup to measure the correct amount of water to use in order to get your egg boiled to the right level you require . . .  soft, medium or hard.  There is also an egg piercer in the bottom of the cup and you can also use it as a steamer to steam vegetables etc.   It has enough space in it to boil up to seven eggs at once.  Many thanks to British Lion Eggs for sending it to me!

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Artichoke and Spinach Lasagne

Are you a fan of  Artichoke and Spinach Dip?  I know I am!  It's one of those moreish dips you see on buffet tables during the holidays that you just can't get enough of.   Usually served with torn bits of crusty bread it can be quite addictive!



This delicious recipe I am showing you today embodies all of the flavours of that delicious dip in a moreish  lasagne which is sure to be the star of your holiday buffet table!

 

Using simple ingredients like fresh baby spinach leaves and tinned artichokes, milk and butter.   I have made good use of the Knorr pastes that you can get in the shops now.  Garlic, summer herbs and three peppercorn . . .  all went into the sauce giving it lots of delicious flavours, along with the artichokes and spinach and some Parmesan cheese.



Don't worry if you can't get a hold of the flavour pastes . . .  I've provided you with suitable alternatives.   The sauce is gorgeously green and rich . . .  and layered between fresh sheets of lasagne with oodles of mozzarella cheese .



Even our dedicated pasta hater loved this, which was high praise indeed.  The leftovers tasted even tasted fabulous the next day.  I think we have round a new favourite.   I adapted this recipe from one found on the Land O Lakes website.

*Artichoke and Spinach Lasagne*
Serves 8

Printable Recipe  

The perfect holiday buffet dish.   Good for veggies as well if you use vegetarian cheese.  Delicous! 

6 TBS unsalted butter

60g of plain flour (1/4 cup)

675ml of whole milk (3 cups) warmed

1/2 tsp salt

1/2 tsp ground black pepper

180g of Parmesan Reggiano cheese, finely grated (1 cup)

80g of fresh baby spinach (3 cups)

1 (400g) tins of artichoke hearts, well drained (2 14-oz tins)

1 Knorr Garlic Flavour Pot

1 Knorr Summer Herbs Flavour Pot

1 Knorr three peppercorn flavour pot

250g pack of fresh lasagna noodles (12 oven ready)

1 500g bag of shredded Mozzarella cheese (4 cups) 

Preheat the oven to 190*C/375*F/ gas mark 5.   Spray a 13 by 9 inch baking dish with non stick cooking spray.  Set aside.

Combine the artichoke hearts, spinach, and flavour pots in a food processor.    Blitz to smooth.   Set aside.

Melt the butter in a large saucepan.   Whisk in the flour and seasonings.   Cook for about a minute. Slowly whisk in the warm milk.   Cook, whisking constantly over medium heat until the mixture comes to the boil.   Whisk in the Parmesan cheese, whisking until melted.   Whisk in the artichoke and spinach mixture.   Taste and adjust seasoning as desired.   Remove from the heat.  This is the sauce.

Spread out two ladle-fuls of sauce on the bottom of the baking dish.   Cover with 1/3 of the noodles.  Top with 1/3 of the remaining sauce.  Spread it out.   Cover with 1/3 of the cheese.  Top with another 1/3 of the noodles, 1/3 of the sauce and 1/3 of the cheese.  Top with the remaining noodles, sauce and cheese.   Spray a large piece of foil with some nonstick cooking spray.   Place over the dish to cover, greased side down and covering the dish tightly.  Place into the preheated oven and bake for 40 minutes.   Carefully remove the foil and bake for a further 10 to 15 minutes, until golden brown and bubbly.   Allow to stand for five to ten minutes prior to serving.

Note - In lieu of the flavour pots you can use 6 garlic cloves, minced and cooked in the melted butter prior to adding the flour for the sauce.  Also you can add 1 TBS mixed herbs to the artichoke mixture along with about 1 tsp of ground mixed peppercorns.

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Linda's Bean Salad

Divorce is a funny thing.   You not only lose your spouse but in most cases you lose an entire branch of people that have been your family for a very long time, as if by still associating with you they are being disloyal or some such.  Fair dues.  I completely understand.   This is my ex sister in law's recipe that she shared with me eons ago it seems.  It's the best bean salad you could ever eat.   I love it around the holidays because it goes great on the buffet table, lasts forever and tastes better with each day that passes.  Oh, and it serves a lot of people!  The lime juice is my addition to the recipe.  I like the extra tang it gives.



I dug it out and made it recently for a party we were having at church for the ladies.   Each had been asked to bring a salad to share and I thought this would be the perfect one to bring as it makes a lot and everyone always loves it.



I was completely wrong.   I was the only one who ate any of it.   The British don't seem to understand bean salad.   To them it's like eating a kangaroo, or an armadillo . . . maybe even snake.   They avoided it like the plague.  Nobody else touched it at all.   I was quite fascinated by their disdain of it actually.  Perhaps someone can enlighten me?  In any case, this is the best bean salad ever.   And I stand by that statement.  Unless you are a Brit, in which case, it's extremely suspect and to be avoided at all costs! ha ha

*Linda's Bean Salad*

Makes a lot, but keeps for days

Printable Recipe  

This is my ex sister-in-law's recipe which she gave me about 20 years ago.   It's the best bean salad I have ever eaten. 

1 tin of green beans, drained (15 ounce)

1 tin of chickpeas, drained and rinsed (15 ounce)

1 tin of kidney beans, drained and rinsed (15 ounce)

1 tin flagelot or cannelini beans, drained and rinsed (15 ounces)

1 small tin of sweet corn niblets, drained (about 4 ounces)

1 tin of baby corn, drained (15 ounce) and cut into 1/2 inch pieces

1 small red onion, peeled and finely chopped

1/2 red pepper, trimmed and chopped

1/2 green pepper, trimmed and chopped

1 stalk of celery, trimmed and chopped 

For the dressing:

1/3 cup apple cider vinegar (80 ml)

1/3 cup granulated sugar (65g)

1/4 cup vegetable oil (60ml)

1 TBS Worcestershire sauce

1 TBS lime juice

1 tsp dried oregano

1 tsp dried parsley

1 1/2 tsp salt

1/2 tsp ground black pepper 

Whisk all of the ingredients together for the dressing in a large bowl.  Taste and adjust seasoning as necessary.   Dump in all of the well drained tins of beans along with the chopped vegetables.   Toss to coat. Cover and chill in the refrigerator for several hours to allow the flavours to meld, giving them a stir every so often.  (This is a salad which gets better with sitting.  In fact I usually make it the night before I want to serve it, storing it in a well sealed plastic box and giving it a good shake every so often.)  Use a slotted spoon to serve.

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