Recipe developed and contributed by Maureen Gualtieri
With summer here, meals need to be cooler and easier – and preferably portable, the better for impromptu picnics! This month’s recipe, Deviled Eggs, ticks all those boxes. We’ve developed three different ways of preparing these traditional lunch treats, showcasing the wide-ranging flavours of DFC’s condiment line. Pick a version to complement the taste of your main dish, or make a big plate of all of them to please all the palates! (For ease of preparation, be aware that the “Japanese” style eggs require a two-hour marinating; the others variations come together in a comparative snap.)
Deviled Eggs Three Ways
(Yield: 1 dozen egg halves each recipe)
For “Classic” style
6 large eggs, hardboiled and cold
2 tbsp DFC’s Maple Crunch Mustard
2 tbsp regular or vegan mayonnaise
2 tsp chives, finely minced
Paprika, for garnish
For “Tropical” style
6 large eggs, hardboiled and cold
3 tbsp DFC’s Coconut Chili Lime sauce
2 tsp fresh lemongrass, tender core of stalk only, finely chopped
2 tsp sweet red pepper, very small dice
Extra sweet red pepper dice, for garnish
For “Japanese” style
6 large eggs, hardboiled and cold
Marinade
- 3/ 4 c low sodium soy sauce
- 2 tbsp mirin
- 1 medium garlic clove, lightly smashed
- 1 tsp fresh ginger root, grated
2 tbsp Toasted Sesame Wasabi Mustard
2 tbsp Kewpie mayonnaise
1 tsp fresh green onion, finely minced
Sesame seeds and pickled ginger, for garnish
“Classic” and “Tropical” style eggs: Start with six eggs, boiled to your preferred hardness, and then thoroughly cooled. Peel and halve the eggs lengthwise, and gently pop the yolks out into a small bowl. Set the egg whites aside.
Into the bowl with the yolks, add your DFC condiment, mayonnaise if applicable, and finely minced flavouring veggies and herbs. Mash together with the back of a fork until smooth.
Then, with a small spoon (for a rustic look), or a piping bag (if you want to get fancy!), fill each hole in the egg white halves with an equal amount of filling. Garnish with paprika (Classic), or a small mound of sweet red pepper dice (Tropical). Arrange on a plate and enjoy!
“Japanese” style eggs: In a small pot, combine soy sauce, mirin, smashed garlic clove, and grated ginger. Simmer gently for five minutes, then remove the garlic clove and discard.
Place your peeled whole eggs into a sealable container, and pour the marinade over them. Cover and refrigerate for two hours, gently rolling the eggs around in the marinade once or twice during this time.
After marinating is complete, remove the eggs and dab excess marinade off a piece of paper towel, if needed. (The eggs will have taken on a delicious halo of colour and umami flavour.) Then, halve the eggs lengthwise and gently pop the yolks out into a small bowl. Set the empty egg whites aside.
Into the bowl with the yolks, add the Toasted Sesame Wasabi Mustard, Kewpie mayo, and finely chopped green onion. Mash everything together with the back of a fork until smooth. Then, using a small spoon or a piping bag, fill the empty holes in the reserved egg whites with equal amounts of filling. Garnish with a sprinkle of sesame seeds, and a ribbon of pickled ginger twisted into a curl. Arrange on a plate and enjoy!
