These deviled eggs aren’t for the faint; they have a kick and packed panache with for the most sophisticated of palates.
October is “World Egg Month”, and the Egg Farmers of Ontario have asked food bloggers to whip up their creative deviled egg recipe to celebrate. As part of World Egg Month, the Egg Farmers of Ontario have provided me with a $50 Cora gift card for one lucky reader!
If there is a Cora’s near you and you can use the gift card, you can enter to win it by finding out one fun fact about eggs from the Egg Farmers of Ontario website, then leaving a comment below. Contest closes Thursday, November 8th at 6pm EST and the winner will be announced shortly after.
Deviled Eye of Newt
(makes 12 servings)
- 6 hard cooked eggs, peeled and halved lengthwise
- 1/4 cup pesto (store bought, or home made)
- 2 tbsp mayonnaise
- 2 tsp mustard powder
- salt and pepper to taste
- 2 tsp sriracha hot sauce
- sriracha hot sauce;
- black olives, sliced (yes please!)
- roasted red pepper
1. Prepare eggs (instructions to hard boil eggs at the bottom).
2. Carefully scoop yolks into a food processor. Set whites on a serving platter, cover and set aside. Add pesto, mayonnaise, mustard powder, salt, pepper, and sriracha to the egg yolks. Pulse until the mixture smooths out and is homogenous.
3. You can use a small spoon or scoop to mound yolk mixture into whites. For a neater finish, use a piping bag fitted with a plain tip, and pipe out round circles.
4. To make the eye of newts: using a piping triangle, pipe out sriracha to emulate the blood shot eyes. Place a black olive slice in the center of each egg, and top with a sliver of roasted red pepper. Sprinkle with paprika for extra flavour and aspect.
How to make hard-cooked (boiled) eggs:
(tips from Egg Farmers of Ontario)
1. Choose eggs that have been in your refrigerator for about a week. They will be easier to peel than fresh eggs, but will still have the same great taste and nutritional value
2. Place cold eggs in a single layer in a saucepan. Fill the saucepan so the eggs are covered with at least 1″ of cold water.
3. Bring the water to a boil over high heat (with lid on or off, as you wish). When the water reaches a boil, immediately cover the saucepan and remove it from the heat to stop water from boiling.
4. Let the eggs stand in the water, covered for 18 to 23 minutes (the eggs cook while standing in the boiled water). A large egg will take 18 to 20 minutes to cook, but be sure to set a timer.
5. When the time is up, immediately drain off the water, and run cold water over the eggs until they are cool to the touch.
*hard-cooked eggs can be kept in the fridge for up to a week.