Damn Good Grub

How to Hard-Cook (Not Boil) an Egg: 1. Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat, just to boiling. 2. Remove from burner, and cover pan. Let eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large). 3. Cool completely under cold running water or in bowl of ice water.

Wild Smoked Salmon Deviled Eggs with Fresh Dill and Capers

Recipe from Shellie Croft - Firesteed Cellars, Rickreall

“This recipe is adapted from my new favorite cookbook, "The Beekman 1802 Heirloom Cookbook," for which I stood in line at Williams-Sonoma on 23rd Street in Portland to have both authors, Josh Kilmer-Purcell and Brent Ridge, sign for me. Their recipe calls for smoked trout, where I have opted for salmon, and I have added capers and dill. Also, they suggested half-and-half, where I used heavy cream. Like Josh and Brent — gentlemen farmers who raise their own chickens, among other animals, and tend heirloom gardens of goodies — the eggs for all my cooking come from my little hens, too. I raise them here on the Erratic Oaks Vineyard, belonging to Firesteed Wines.” —Shellie Croft, Firesteed “head lab lackey” and wife to winemaker Bryan Croft

WINE PAIRINGS: Firesteed Wines Oregon Riesling

INGREDIENTS

8          large eggs
1/3       cup heavy cream
2          tablespoons mayonnaise
1          teaspoon Dijon mustard
½         teaspoon curry powder
½         teaspoon salt
4          ounces smoked salmon
2          tablespoons lemon juice
¼         cup fresh, minced dill
¼         cup rinsed, drained capers

DIRECTIONS

1. Peel and cut hard-cooked eggs in half. Carefully remove yolks and place in a bowl. Slice a tiny bit of egg white from the rounded side of the egg white halves so they can stand upright. Place egg whites on a platter and set aside. 2. Combine yolks, cream, mayonnaise, mustard, curry powder and salt. Fold in smoked salmon, and then add lemon juice and dill. Gently fold in capers, so as not to crush them. 3. Fill egg whites with mixture.

Jalapeño Tofu Deviled Eggs

Recipe by Merry Fix - RainSong Vineyard, Chesire

“We love deviled eggs, but like many people, we need to watch our cholesterol intake.  A few years ago at Easter, we decided to try to make healthy deviled eggs. The recipe is very simple and makes use of a heart-healthy, vegan Springfield, Ore. product. We are lucky to get the eggs from our neighbors. Just make sure no one is allergic to soy!” —Merry Fix, RainSong owner

WINE PAIRING: RainSong Méthode Champenoise Sparkling Wine

INGREDIENTS

1          dozen eggs
*          Toby’s Lite Jalapeño Tofu Dip & Spread 

Paprika and cilantro for garnish

1. Peel and cut hard-cooked eggs in half. Carefully remove yolks and discard. Place egg whites on a platter and set aside. 2. Fill eggs whites with Toby’s Tofu Dip. 3. Garnish with a sprinkling of paprika and sprigs of cilantro.

Avocado-Stuffed Deviled Eggs

Chef Patrick Spencer - Willamette Valley Vineyards, Turner

“My kids are so proud when they get to help cook. Their beautiful Easter eggs make fun snacks, and they LOVE to break the shells.” Patrick Spencer, Willamette Valley Vineyard executive chef

WINE PAIRING: Willamette Valley Vineyards 2009 Pinot Gris

INGREDIENTS

1          dozen medium-sized eggs
3          tablespoons sour cream or mayonnaise
¼         cup snipped chives or finely sliced green onions
1          tablespoon freshly squeezed lime or lemon juice
¼         teaspoon salt
½         teaspoon cayenne pepper
1          ripe avocado
1–2      large ripe plum tomatoes (or handful of tiny tomatoes or extra chives)

DIRECTIONS

1. Peel and cut hard-cooked eggs in half. Carefully remove yolks and place in a bowl, reserving 4 yolk halves for garnish. Place egg whites on a platter and set aside. 2. Crumble remainder of yolks in a bowl. Add sour cream, chives, juice, salt and cayenne; stir until mixed. 3. Cut avocado in half, and remove stone. Using a blunt knife, score flesh into a small dice right down to skin. Scoop out flesh and into yolk mixture; gently mix. Fill egg whites with a heap of avocado mixture. 4. Using fingers, crumble reserved yolks decoratively over top. 5. If using plum tomatoes, cut in half lengthwise; scoop out and discard interiors. Cut tomato shells into long thin strips; 24 are needed. If using tiny tomatoes, cut into quarters (or chives into 1-inch lengths). 6. Decoratively add tomato or chive (or both) to each stuffed egg. If not serving immediately, cover with damp paper towel and plastic wrap. Refrigerate for up to an hour only, as avocado darkens with time.

Chocolate Deviled Eggs

Recipe by Vikki Wetle - Amity Vineyards, Amity

“These are the real deal. Chocolate Deviled Eggs adapted from a recipe from Debbie Moose’s great book, “Deviled Eggs.” These are the best for a wonderful and surprising brunch.  I discovered the Cuisinart Egg Cooker a couple of years ago; it makes hard cooked eggs a snap and perfect every time.” —Vikki Wetle, Amity Vineyards co-owner

WINE PAIRING: Amity Vineyards 2009 Croft Vineyard Pinot Noir or Amity Vineyards 2009 Yin Yang Rosé

INGREDIENTS

6          hard-cooked eggs
¾         stick unsalted butter, soft
4          teaspoons crème fraîche
2          teaspoons high quality unsweetened coca powder
1          tablespoon firmly packed light brown sugar
*          pinch salt
¼         teaspoon Bailey’s Irish Cream
1          high quality dark chocolate candy, grated for garnish

DIRECTIONS

1. Peel and cut hard-cooked eggs in half. Carefully remove yolks and place in a bowl. Place egg whites on a platter and set aside. 2. Mash the yolks with a fork and add softened butter, crème fraîche and Irish cream — make mixture as smooth as possible. Add cocoa, brown sugar and salt; stir to combine well. 3. Fill egg whites with mixture and garnish each egg with grated or curled chocolate. Chill eggs until 20 minutes before serving; then bring to room temperature. They will be hard if served cold.

Northwest Salmon Deviled Eggs

Recipe by Karen Utz - Black Walnut Inn & Vineyard, Dundee 

“This recipe is farm fresh and authentic Oregon, even the olive oil...” —Karen Utz, Black Walnut innkeeper/owner

WINE PAIRING: Black Walnut Inn Chardonnay (unoaked)

1          dozen farm fresh eggs
½         cup line-caught salmon, smoked over alder wood chips and crumbled
¼         teaspoon lemon zest
¼         cup homemade garlic aioli (see recipe below)
*          salt and fresh ground pepper, to taste

1. Peel and cut hard-cooked eggs in half. Carefully remove yolks and place in a bowl. Place egg whites on a platter and set aside. 2. Combine yolks, salmon, lemon zest, garlic aioli, and salt and pepper. 3. Fill egg whites with mixture. Refrigerate for two to three hours before serving.

Garlic Aioli

3          egg yolks in a deep bowl
1          cup olive oil (suggestion: Red Ridge Farms); see note below
2          cloves roasted garlic, peeled and smashed to a creamy pulp
*          salt and pepper, to taste

1. Whip egg yolks and drizzle olive oil into egg yolks, whipping all the time until you have enough oil incorporated to make a thick emulsion. NOTE: The amount of olive oil depends on the size of the egg yolks and how much they will absorb. You should have at least 1 cup and sometimes 1½ cups ready, but you may not use that much. 2. Stir in the garlic to taste, and add salt and pepper to taste. 

Kicker Deviled Eggs

Recipe by Laura Armstrong - NW Wine Company, Dundee

“I first found a similar version of this recipe from Bon Appétit Magazine in 2007. My family has since made it our own Easter and summer barbecue tradition. The name “Kicker Devil Eggs” comes from the horseradish and pepper “kick.” When unsuspecting guests taste one of my kickers, they are taken by surprise.” —Laura Armstrong, NW Wine Company public relations

WINE PAIRING: Dry Riesling or Pinot Blanc

INGREDIENTS

1          dozen large eggs
6          tablespoons mayonnaise
3          tablespoons (or more) horseradish
2          tablespoons sweet pickle juice from jar of sweet pickles
1          teaspoon freshly ground pepper
¼         teaspoon salt
*          fresh parsley, for garnish

DIRECTIONS

1. Peel and cut hard-cooked eggs in half. Carefully remove yolks and place in a bowl. Slice a tiny bit of egg white from the rounded side of the egg white halves so they can stand upright. Place egg whites on a platter and set aside. 2. In a food processor, mix egg yolks until smooth. Add mayonnaise, horseradish, pickle juice, pepper and salt to yolks; process until smooth. Adjust seasonings, adding more horseradish if desired. 3. Fill eggs whites with mixture. Garnish with parsley. NOTE: These can be made 1 day ahead. Cover whites and filling separately and chill. TIP: Transfer filling to pastry bag fitted with ¼-inch plain tip. Pipe filling into cavities of egg whites. 

Deviled Eggs with Pimente D’Espelette and Smoked Trout

By Martha Wright - Scott Paul Wines, Oregon Pinot Kitchen Blog

“In addition to the Oregon Pinot that we make, my husband and I import Burgundy and Champagne.  When visiting Champagne, we stay with the Chauvet family (Clotilde Chauvet’s family has been making Champagne since 1529).  She’s a wonderful cook, and introduced me to Pimente d’Espelette which she uses on everything from a zucchini gratin, to a roasted rabbit.  Deviled eggs is a perfect and simple way to try out this smoky sweet ground red pepper with a gentle heat.  It is produced in the south of France.” —Martha Wright, Scott Paul Wines co-owner

WINE PAIRING: Sparkler from Burgundy such as our Huber Verdereau Crémant de Bourgogne or a Champagne such as the Marc Chauvet Brut Selection

INGREDIENTS

6 eggs
4 tablespoons mayonnaise (or substitute 1/2 of the amount with a creamy Greek-style yogurt)
1 teaspoon Dijon mustard
4 ounces smoked trout (drain oil)
* salt to taste
¼ teaspoon Pimente d’Espelette, plus more for sprinkling on top
* optional, capers 

DIRECTIONS

1. Peel and cut hard-cooked eggs in half. Carefully remove yolks and place in a bowl. Slice a tiny bit of egg white from the rounded side of the egg white halves so they can stand upright. Place egg whites on a platter and set aside. 2. Mash yolks with other ingredients. Use small teaspoon to scoop egg mixture into egg halves.  Sprinkle with extra Pimente d’Espelette. Top some or all of the eggs with a few capers.