Curried Crab Omelet Scotch Eggs
Deviled Eggs with Cavair Southern Breakfast

Yield: 12 Stuffed halves

6 extra large eggs
1/4 cup mayonnaise
1/8 teaspoon black pepper
2 teaspoon salt
1/4 teaspoon Dijon mustard
Optional: A pinch of cayenne pepper
Piping bag with a fluted tube
Optional: black or red caviar or capers or sliced pimento olives

1. Cover the eggs with water and bring to a full boil. Boil 5 minutes. Remove the pot from the heat and cool in the water to lukewarm. Peel under cold water and cut the eggs into halves lengthwise. Remove the yolks to a bowl. Beat the yolks smooth with an electric mixer or mash with a fork. Add the mustard and mayonnaise and salt and pepper(s). Beat with an electric mixer until very smooth. (or mix well with a fork)
2. Spoon the yolk mixture into the piping bag and fill the whites in a circular motion. The number of halves depends upon the amount you use for each. You may also spoon the mixture into the whites but the piping tube will give a lovely presentation.
3. Spoon a tiny bit of caviar or a few capers on top of each and place on a glass or ceramic platter. (Silver will turn black from the egg and caviar) Decorate with parsley or watercress, cherry tomatoes and olives.
NOTE: Most cultures equate the egg with life itself. Eggs appear at every celebration as a symbol of re-birth and the continual process of the life cycle. On New Year = s day we make resolutions of self-improvement as we wish for health, happiness and prosperity the coming year. I make eggs to represent health, and then devil them to add glamour and spice, topping them off with the ultimate of eggs: Black caviar, for prosperity.

Go Back to Home Page

Tune in to
• Comcast Channel 22
• Brighthouse Channel 199
• Florida Cable channel 4

to watch Valerie Hart interview chefs in their kitchens in "The Back of The House". See Lake Front TV for showing times.

Food Protection Manager Certification Examination Exp. 9/14/2015