Deviled Egg Canapés 

I visited Bellair Farm a couple weeks ago to see what kind of things they were getting ready for this growing season. They were so incredibly nice and welcoming to us and as I was leaving, I was given a dozen eggs to try out. Who does that? Only exceptionally warm people, that’s who!

When I got home, I realized that I had WAY too many eggs and I needed a recipe that would utilize as many of these marigold-colored orbs of perfection. Also, Easter was upon us then, and although I usually skip the deviled eggs at Easter dinner, I was determined to make a batch that I could and would actually eat.

It’s not that I hate deviled eggs, really, it’s just that I have never been that big of a fan of cooked yolks and mayonnaise whipped together, and piping sometimes is a no-go when you have a very rambunctious two-year-old inserting himself into all your daily activities.

I also wanted something that would be more fancy-schmancy than beautifully-piped eggs on a platter, so I devised a way to make it happen. Enter these beautiful canapés. 

I am a fan of egg salad on occasion, and to cut through the heavy yolk and mayonnaise mixture that usually turns me away from deviled eggs, I put these canapes on sliced cucumbers and added some seasonings and chopped gardenia pickles in them. Voila! Eggs that I will eat any Easter, or any Tuesday afternoon for that matter.

Begin by placing 5 eggs in a small saucepan of cold water. Turn on the heat and let your eggs cook until boiling. Then watch the timer to let them boil for exactly 60 seconds and turn off the flame. Let the eggs rest in the hot water for 5 minutes.

Discard the hot water and let cool water run over your eggs until you can handle them. Let them sit in fresh cool water until you finish with assembling the other ingredients.

Take a vegetable peeler and peel the skin from an English cucumber. Slice the cucumber into rings and use a melon baller to remove the seeds. Discard the seeds and set the rings aside.

Peel the cooked eggs and separate the whites from the yolks. Chop the whites and smash the yolks with 4 tablespoons of mayonnaise. Add a tablespoon of Dijon mustard, a half teaspoon of celery seed, a pinch chili powder, salt, pepper, and three tablespoons of finely-chopped gardenia pickles. Mix well.  (I use Grey Poupon and Japanese Kewpie mayo, available in the Asian section of large-chain grocery stores.)

Spoon the mixture on the prepared cucumber slices and garnish with the traditional dusting of paprika on top.

Arrange these little beauties on a plate and you have an appetizer fit for any spring gathering.

What interesting ways do you find to use eggs?

 

Deviled Egg Canapés
Serves 6

5 eggs
1 English cucumber
4 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon celery seed
pinch of chili powder
3 tablespoons gardenia pickles
salt, pepper to taste
paprika, for dusting

Begin by placing 5 eggs in a small saucepan of cold water. Turn on the heat and let your eggs cook until boiling. Then watch the timer to let them boil for exactly 60 seconds and turn off the flame. Let the eggs rest in the hot water for 5 minutes.

Discard the hot water and let cool water run over your eggs until you can handle them. Let them sit in fresh cool water until you finish with assembling the other ingredients.

Take a vegetable peeler and peel the skin from an English cucumber. Slice the cucumber into rings and use a melon baller to remove the seeds. Discard the seeds and set the rings aside.

Peel the cooked eggs and separate the whites from the yolks. Chop the whites and smash the yolks with 4 tablespoons of mayonnaise. Add a tablespoon of Dijon mustard, a half teaspoon of celery seed, a pinch chili powder, salt, pepper, and three tablespoons of finely-chopped gardenia pickles. Mix well.

Spoon the mixture on the prepared cucumber slices and garnish with a dusting of paprika on top.

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