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Ask Chef Hosch and Ann

Creole crab and Mexican street corn deviled eggs

PHOTO PROVIDED Pictured are creole crab and Mexican street corn deviled eggs. Deviled eggs can be seen in recipes as far back as ancient Rome and are traditionally served as an appetizer or first course.

I seem to be the one that always is asked to bring deviled eggs to the gathering or party and I am looking for a different ideas or recipes to change them up or add a new twist. Do you have any ideas or helpful tips for changing up my classic recipe and making it more fun?

There does seem to be a deviled egg craze going around our central Pennsylvania area these days and I personally commend those who spend so much of their time struggling to make these delicious but no fun to make treat for their friends and loved ones. With these classic snacks becoming more popular than ever in our area there seem to be many more variations out there to experiment with.

Let’s share a little history about the deviled egg first. They can be seen in recipes as far back as ancient Rome and they are traditionally served as an appetizer or first course. There are many different names associated with this popular dish from several countries around the world such as “angel eggs,” “salad eggs,” “stuffed eggs” and “dressed eggs.” The term “deviled,” in reference to food, was used in the 18th century to describe spicy or zesty foods. These eggs are hardboiled, cut in half lengthwise and stuffed with the yolk mixed with other ingredients. The yolk mixture commonly consists of mayo, mustard, pickle relish, vinegar, olives, pimentos, cayenne or chili powders and or many other variations of ingredients. There seems to be no consistent classic recipe as it has been changed or tweaked through the years according to the preference of the family making them.

So I am sure we all have seen many different kinds of deviled eggs through our lives and we all have a favorite variation but let’s talk about some of the new types of this old favorite. Here are just a few interesting variations on this favorite: chipotle, smoked salmon, bleu cheese and bacon, basil pesto, roasted pumpkin, avocado, sriracha and wasabi, caramelized onion and prosciutto, hummus and roasted garlic with asparagus. With all of these new and exciting recipes out there why not try a few new ones on your family and friends next time you get together.

Mexican street corn deviled eggs

12 eggs

1/4 cup mayonnaise

2 tablespoons prepared mustard

2 teaspoons Worcestershire sauce

Dash of Tabasco sauce

1/2 cup feta or cotija cheese, divided

Salt and pepper to taste

1/4 cup minced red onion

1/2 cup grilled corn,approximately one ear

Chili powder, to garnish

2 tablespoons chopped cilantro

In a large pot, add eggs and cover with water 2 inches above eggs. Bring to a boil over high heat.

When water reaches a boil, cover pot and remove from heat. Allow to sit for 10 minutes.

Place pot in sink and add cold water until water in pot is completely cool to stop cooking process.

Peel each egg and slice in half lengthwise and remove yolks to medium bowl.

With a fork, mash yolks until smooth. Add mayonnaise, mustard, Worcestershire sauce, Tabasco sauce and 1/4 cup cheese. Stir together until smooth and well combined. Add salt and pepper to taste.

Add yolk mixture to food storage bag and seal. Snip off one corner of bag to act as piping bag and fill the cavity of each egg white with yolk mixture.

Garnish with red onion, corn, cilantro and paprika or chipotle powder.

Creole crab stuffed deviled eggs

Serves: 24 deviled eggs

12 eggs, hard boiled, peeled, and halved lengthwise

8 ounces lump crab meat, divided

1/3 cup mayonnaise

1 tablespoon prepared horseradish

1 tablespoon sriracha

1 tablespoon capers, minced

2 teaspoons Creole or dijon mustard

2 teaspoons apple cider vinegar

1 small shallot, minced

1 1/2 teaspoons Old Bay seafood seasoning, divided

1 tablespoon fresh parsley, chopped, plus more to top

1 tablespoon fresh chives, chopped, plus more to top

Paprika, to top

Scoop out the yolks from the hard-boiled eggs and place them in a large mixing bowl. Mash the yolks with fork until no large chunks remain.

Add in half of the crab meat, and break it apart with the fork. Mix in the mayonnaise, horseradish, sriracha, capers, mustard, apple cider vinegar, shallot, 1 teaspoon of the Old Bay, parsley and chives.

Fill the cavity of each egg white half with the crab and yolk mixture. Sprinkle the remaining lump crab meat with 1/2 teaspoon of Old Bay seafood seasoning. Top the filled eggs with the seasoned lump crab meat. Sprinkle with additional parsley, chives and paprika.

Cover and refrigerate the eggs until 20 minutes before serving. Can be made up to a day ahead.

Mound crab mixture in cavity of each egg-white half (about 1 heaping tablespoon for each). (Can be prepared 4 hours ahead. Cover and refrigerate.) Place crab-stuffed deviled eggs on platter. Garnish each with small tarragon sprig, if desired, and serve.

Chef Hosch and Ann are a husband and wife team devoted to healthy and gourmet cooking and catering. Chef Hosch is a graduate of The Culinary Institute of America, Hyde Park, N.Y., and brings more than 25 years of experience and passion to his culinary arts. Ann is an occupational therapist and has worked as a cook and baker in the past. Chef Hosch and Ann opened the Tower Cafe, 1000 Commerce Park Drive, in December 2013. They serve lunch Monday through Friday. Chef Hosch and Ann specialize in creating food for all tastes and diets. Their column is published on the first Wednesday of each month in the Food section. Submit cooking questions for Chef Hosch and Ann to fine food@chefhos­ch­.com and “Like” them on Facebook to ask questions and get tips and recipes.

Hunter is Chef Hosch and Ann’s sous chef. She received a degree in culinary arts from Pennsylvania Culinary Institute in 2002. After working in the field for several years, she went back to school at The Culinary Institute of America, graduating in 2005 with a degree in baking and pastry arts. She has worked in several different kitchens on both sides of culinary and baking.

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