Hi Cooped Up Cooking with Katie Fans!  Here are the 3  recipes for today’s show at 3pm PST  –   Follow me here on Facebook or IG to tune-in!!

Miso Deviled Eggs

Ingredients:

• 8 large eggs
• ⅓ cup (76 g) mayonnaise
• 1 Tablespoon Dijon mustard
• 1 teaspoon low-sodium soy sauce
• 1 Tablespoon white or yellow miso paste
• 1 teaspoon Sriracha sauce
• Toasted black sesame seeds for garnish
• Finely chopped green onions (scallions), white and green parts for garnish

Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 inch (2.5 cm).    Cover and quickly bring to a boil. Remove from the heat. Let stand for 15 minutes. Rinse eggs in cold water and place in ice water until completely cooled. Drain and peel.

Slice the eggs in half, length wise and remove the yolks into a medium bowl. Set cooked egg white halves on the side.

Mash the yolks with a fork then add the mayonnaise, mustard, soy sauce, miso paste, sriracha, and pepper.  Use the fork gently until the mixture is combined.

Place the mixture into a piping bag and pipe into the egg whites.  Refrigerate until set, about 20 minutes. Garnish with sesame seeds and green onions before serving.

Mexican Deviled Eggs

 

• 6 large eggs
• ¼ ripe avocado, mashed
• 2 tablespoons store bought pico de gallo
• 1/8 teaspoon salt
• 1 ½ teaspoons store-bought taco seasoning plus more for garnish
• 2 tablespoons shredded Mexican blend cheese
• Finely chopped coriander leaves (cilantro) for garnish

Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 inch (2.5 cm).    Cover and quickly bring to a boil. Remove from the heat. Let stand for 15 minutes. Rinse eggs in cold water and place in ice water until completely cooled. Drain and peel.

Slice the eggs in half, length wise and remove the yolks into a medium bowl. Set cooked egg white halves on the side.

Mash the yolks with a fork.  Add the mashed avocado, pico de gallo, salt and taco seasoning.   Combine with the fork gently until the mixture is combined. Place the yolk mixture into the egg white halves using the back of a spoon.

Using a fine mesh strainer, sprinkle the top of the eggs with more taco seasoning.  Top with shredded cheese and garnish with cilantro.  Serve immediately.

Nicoise Deviled Eggs

 

Ingredients:

• 6 large eggs
• 1 ¼  ounces (566 g) solid white albacore canned tuna packed in water, drained
• 2 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 Tablespoon white wine vinegar
• 2 tablespoons Kalamata olives, finely chopped
• 1 teaspoon capers, finely chopped
• 1 teaspoon shallot, finely chopped
• 3 steamed haricots vert, cut into 1-in (2.5 cm) pieces
• 12 fresh tarragon leaves for garnish
• 3 grape tomatoes, cut into quarters for garnish
• 12 whole capers for garnish
• salt and pepper to taste

Directions:

Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1-in (2.5 cm).    Cover and quickly bring to a boil. Remove from the heat. Let stand for 15 minutes. Rinse eggs in cold water and place in ice water until completely cooled. Drain and peel.

Slice the eggs in half, length wise and remove the yolks into a medium bowl. Set cooked egg white halves on the side.

Mash the yolks with a fork and add tuna, mayonnaise, mustard, white wine vinegar, olives, capers and shallots.  Use the fork gently until the mixture is combined. Salt and pepper to taste.  Place the yolk mixture into the egg whites using the back of a spoon.

Garnish each egg with a piece of haricot vert, slice of tomato and a caper.  Garnish with tarragon and serve.