Spicy Red Deviled Eggs (low mayo)

These deviled eggs are spicy with cayenne, blushing with red bell pepper, and have only 2 Tb mayonnaise.

Perfect for Easter! or Passover!

I roast the bell pepper ahead of time (450 ‘ for 45 minutes) until it is smooth and, well, slimy.

You can also use jarred red bell peppers. Be sure to remove the skin, seeds, and membrane, or they will clog the tip of the pastry bag.

I based this recipe on 

I dedicate this recipe to Sofia, who loves my deviled eggs so much she even ate them the time I screwed up and added too much salt!

Makes 1 1/2 dozen deviled eggs

9 eggs
1 Tb baking soda
3 Tb  roasted red bell pepper (1/2  pepper), skin, seeds and membrane removed.
2 Tb mayonnaise
1 tsp yellow or Dijon mustard
about 1/8 tsp of cayenne (about 4 dashes or so) to taste
1 1/2  tsp  lemon juice
1/4 tsp salt to taste
4 fresh chives

The important and rather frustrating thing about making deviled eggs is that your eggs must peel  perfectly smooth, or they will look ugly and may fall apart completely. There are several tricks to ensuring that the shell and membrane slide off the egg smoothly:

Buy the eggs at least a week before cooking.

Add 1 Tb baking soda to the cooking water.

Immerse cooked eggs in an ice water bath

Crack the shells of the cooked eggs by tapping on them with the back of a spoon so  the water seeps inside, between the shell membrane and the egg white. 

Peel the eggs carefully under cool running water.

Cooking eggs: Place 9 eggs in a large pot and cover with one inch water and gently stir in 1 Tb baking soda. Cover pot, heat to boiling, then turn off heat. Let eggs sit in the covered pot for 15 minutes. You can test them by spinning on a hard surface. If they spin quickly with no wobbles, they are done. Drain the water, then add cold water and several glasses of ice cubes and let the eggs cool for 15 minutes. Then crack them by tapping the shells with the back of a spoon. Add more ice to keep water cold,  and wait at least 5 minutes before peeling eggs. Peel under running water, starting at the tip where there’s a little pocket, then pull off the shells and membrane together.

Pulse the red bell pepper in a food processor until it becomes a smooth paste.

Cut the eggs in half lengthwise. Gently pop out the egg yolks into the food processor.  Add the other ingredients except chives, and pulse until yolk mixture is smooth. Adjust seasonings to taste.

Place the egg halves cut end up on a paper towel to dry. Then arrange them on a platter.

Fit a pastry bag with a large star tip and fill it with the yolk mixture. Pipe the yolk mixture into the egg whites. Garnish with the fresh chives.

For this last batch, I made the filling ahead of time and refrigerated the whites and the filling in plastic containers. I filled the eggs the next day right before serving them.

Cheese Soufflé

I make this for Easter brunch and serve it with bunny biscuits (Light as a feather cream biscuits cut into bunny shapes with a cookie cutter).

My mom used to make this soufflé for dinner back in the day. I added some suggestions I found in my favorite cookbook, Joy of cooking

The key to this dish is timing. The soufflé must be served immediately or it will fall. Bake the bunny biscuits ahead of the soufflé, (wrap them in a dishtowel to keep warm), raise the temperature to 475′. then pop the soufflé into the oven so it will be ready to serve when the guests sit down.

Don’t pour the soufflé more than 1 inch from the top of the pan, or it will not cook thoroughly and spill over the top (I can tell you from experience!)

Serves 6

Nonstick spray

6 Tb butter

1/4 cup finely grated Parmesan cheese

1 ½ cups sharp cheddar cheese

1 large shallot

10 crimini mushrooms, well

6 Tb flour

¼  teaspoon salt

grind of black pepper

one shake of cayenne

1 shake of nutmeg

1 ½  cups milk (I use 1% to make up for all that butter!)

6 large eggs

a few shakes paprika

Preheat oven to 475’

Spray a round 8” by 3” straight-sided casserole dish (2.5 liters or 10 cups) with non-stick spray.

Grate cheddar and Parmesan cheese and set aside.

Mince a large shallot to make 2 Tb. Cut off stem ends of mushrooms and cut into quarters.

Heat 1 Tb butter in a heavy pan and cook shallots and mushrooms over medium heat until softened.

Make Béchamel (bay-shah-MEHL) sauce: Melt 5 Tb butter in a medium pot. Whisk in flour and salt, cayenne, nutmeg, and black pepper. Add milk and whisk well until thickened. Stir in cheese. Let cool.

While Béchamel sauce is cooling, separate eggs, pouring whites into a mixer bowl.  Whip egg whites until stiff glossy peaks form.

Whisk egg yolks well, then slowly whisk into the cooled Béchamel sauce. Pour soufflé base into a large bowl.

Stir a couple of tablespoons of the beaten egg whites into the soufflé base to lighten it. Then gently fold in the rest of the egg whites by dividing the soufflé in half with a large serving spoon or plastic spatula, and folding one half over the other, repeating several times until the whites are incorporated.

Pour into the prepared casserole dish. Sprinkle with a bit of paprika.

Run your thumb along the top inside of the casserole dish, making a 1” groove into the soufflé . This will help the soufflé to rise evenly.

Place on a baking sheet in the lower third of the oven and bake for 10 minutes at 475’. Lower heat to 400’ and bake for 20 more minutes. The soufflé should rise 3- 4” above the top of the casserole and have a golden crust. It should feel firm with only a slightly wobbly middle. Serve immediately.

What to do with all those eggshells? Dye them and stuff them with confetti, then glue pieces of colored streamers or tissue paper over the broken tops . You now have cascarones! When they’re dry on Easter afternoon, crush the eggshell over your loved one’s head and they will have confetti in their hair. But watch out, they may get you back!