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 20160404 Devilish Eggs

 

Devilish Eggs

Ingredients:

    • 1 dozen large eggs
    • 2/3 cup silken tofu, drained
    • 1 tablespoon mayonnaise
    • 1 tablespoon Dijon mustard
    • 1/2 teaspoon hot pepper sauce, plus more to taste
    • 2 teaspoons prepared horseradish
    • 2 tablespoons chopped fresh chives
    • Salt and freshly ground black pepper to taste
    • 1/4 teaspoon paprika

 

Directions:

  1. Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil.

  2. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from the water and run under cold water for about 1 minute, until cool enough to touch. Peel the eggs under cold running water. Pat them dry.
  3. Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them. Set aside the whites.
  4. Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish, and chives.
  5. Season with salt and pepper. (You can prepare the filling and store it separately from the egg whites in the refrigerator in airtight containers up to 2 days.)
  6. Spoon the mixture into the comer of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites.
  7. Arrange on a platter and sprinkle with paprika. You can hold the stuffed eggs in the refrigerator up to a few hours before serving.

 

20160404 Smoked Paprika Potato Chips

 

Smoked Paprika Potato Chips

Ingredients:

    • Nonstick cooking spray
    • 2 large russet potatoes (about 1 1/4 pounds total), unpeeled
    • 1 tablespoon olive oil
    • 2 teaspoons sweet Spanish smoked paprika
    • 1/2 teaspoon salt

Directions:

  1. Preheat the oven to 400F. Spray two baking sheets with cooking spray. Slice the potatoes using a mandoline into very thin (1/16-inch) rounds.

  2. Rinse the potatoes well under cold water, then spread them on paper towels. Dry them completely using more paper towels.
  3. In a large bowl, whisk together the oil, paprika, and salt. Add the potatoes and toss to coat evenly.
  4. Spread the potatoes in a single layer onto the prepared baking sheets. Bake until the potatoes are crisp and browned and release easily from the baking try, 12 to 30 minutes.
  5. Since small variations in slice thickness can make a big difference in cooking time, check the trays after 12 minutes and every 5 minutes thereafter to remove any chips that are already done, then return the rest to the oven if necessary.
  6. The chips will crisp further as they cool. Once cool, store in a paper bag for up to 3 days.

 

Posted: 2016-04-04