Sunday, April 01, 2007

Seder Preparation: Episode 2

Six dishes are finished! Three recipes and three mini-recipes follow. Here's the first one.

Deviled eggs

10 hard-boiled eggs
2 large pickled cucumbers (I prefer in brine)
1 stalk green onion
2 tbsp Dijon mustard
1/2 tbsp good quality mayonnaise
2 tbsp chopped parsley
1 tsp black pepper

Carefully cut each egg in half. Try to make the cut so that each half is pretty stable with the yolk removed. This is tricky, but sometimes you can sort of see that the yolk isn't in the middle of the egg.

Carefully separate yolks from whites, place whites on a tray and yolks in a mixing bowl. Chop cucumbers, green onion and parsley into TINY pieces. This is one piece of work where using a food processor won't do - there's no substitute for careful and thorough knifework. Add chopped veggies to the yolks, add mustard, mayo and green pepper, and mix well with a fork.

Place spoonfuls of the mix back into the whites, slightly nudging them into the yellow cavity in the egg. Refrigerate well.


Anonymous said...

Hadar, this is wonderful! I greatly enjoyed the whole seder series. And I'm definitely making the fava bean and pea recipe. We don't have fresh favas here yet, but we will soon. About the green quiche, do you think spinach would work for the greens?
And one more question - what's zatar?

Your Berkeley circle sister,

Hadar said...

Hi, Linda! How wonderful to see you here!
I'm sure spinach would work brilliantly. If you're using baby leaves, you'll need a lot of them. I'm sure kale and mustard greens would also be good.
Zatar is a local plant (member of the oregano family), which people trace to Biblical times as hyssop. Nowadays, it is either harvested by folks, or commercially sold as a mixture of spices including thyme, sesame seeds, fennel, and other things. You can easily obtain a container from Zand's on Solano, or from that other wonderful guy whose store is on Solano, a block away from San Pablo toward the Albany Hill. Or you can ask me to bring you some when I come back to the Bay. Za'atar works brilliantly in salads, egg dishes, feta cheese, and sandwiches.
If it isn't available, you could use some dried oregano for the fava bean/pea dish.