Egg Salad Deviled Eggs for Easter/Passover Feast #SundaySupper

It is Easter again, what an amazing time of the year. My mind goes to lemon and eggs right away. I love lemony desserts and I adore eggs but they are something that I rarely make. I am not sure why as my family loves egg salad sandwiches and my goodness what can be easier!! Or is it??

Egg Salad Deviled Eggs by Noshing With The Nolands

We moved back in September and just recently redid all of our appliances in the kitchen. We purchased an induction cooktop and it has taken some getting used to. Hmmm, how to boil and egg?? Before on my gas stove I would put the eggs in a pot, cover with water, bring to a boil, turn off and then let sit for 10 min. Remove the eggs from the pot and plunge into a ice bath, when cool, refrigerate until ready to use. Okay I tried that with the induction but was worried as it is instant heat on and instant heat off. So I let them simmer for 1 min. and then shut them off. In the end I got gorgeous medium boiled eggs. Fine for egg salad but not for deviled eggs. Back to the drawing board!!

Egg Salad Deviled Eggs by Noshing With The Nolands

I thought since the water really does stay hot with gas for so much longer, I needed to keep that heat with the induction. So in the eggs went again, up to a boil and gently cooked for 1 min. then down to just below a simmer for 10 min. I plunged them in an ice bath until cool and refrigerated. When ready to make the egg salad I cracked the larger end, it should have an air pocket there and then the peeling is easy. I cut the first one in half anxiously and viola the perfect hard boiled egg stared back at me. I was so excited.

I wanted to make simple deviled eggs, ones that kids and adults will all love. So I made an easy egg salad sandwich mixture and put that back into the eggs. They were all gobbled  down, loved them!!

Egg Salad Deviled Eggs by Noshing With The Nolands

How do you tell if you have over cooked your eggs? They will have a grey hue all around the yolk, very unappealing. So sometimes it is just a simple thing to master but it takes trial and error and that is what the kitchen is all about. Now I know how to boil a medium egg and a hard boil egg on my new induction cooktop. I hope this helps you out if you have a new induction also.

I wish all of you a very Happy Easter/Passover weekend!!

Egg Salad Deviled Eggs for Easter/Passover Feast #SundaySupper

8 hard boiled eggs
1/4 cup finely chopped green onion, white and light greens only
1/4 cup finely chopped celery
2/3 cup light mayonnaise or to desired consistency
Salt and pepper to taste
Paprika

Slice 6 eggs in half and remove the yolks, chop the yolks and the 2 additional eggs finely. Add the celery and green onion. Stir in the mayonnaise, salt and pepper. Place the mixture back into the eggs. Sprinkle with paprika and top with parsley. Refrigerate until ready to serve.

Hopefully you will just a little extra for on top of a cracker!! Indulge!!

 

Egg Salad Deviled Eggs by Noshing With The Nolands

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Breakfast/Brunch

Appetizers:

Savory and Sweet Breads:

Sides and Salads:

Main Dishes:

Desserts:

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Orange Chocolate Swiss Roll for Stuff, Roll and Wrap #SundaySupper

What a great theme we have this week on #SundaySupper!! The recipes and ideas are endless!! I am so happy to be back after a very long hiatus!! I jumped at the chance to do this one!!

A dessert came to mind first thing!! A Swiss Roll, but I have never made one before!! I started poking around and thinking of flavor pairings. Orange and chocolate came to mind right away but in a light and subtle way.

Orange Chocolate Swiss Roll by Noshing With The Nolands

The cake is lightly orange and the creamy mousse like filling is lightly chocolate, so both pair beautifully together!!

Orange Chocolate Swiss Roll by Noshing With The Nolands This cake is great at anytime of the day!! Breakfast to dessert!! The recipe is partially in weight measurements, which actually is very good for baking. If you don’t have a good kitchen scale I highly recommend one, I use mine all the time!!!

5.0 from 4 reviews
Orange Chocolate Swiss Roll for Stuff, Roll and Wrap #SundaySupper
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A light as air Swiss Roll with the subtle flavors of orange and chocolate!!
Ingredients
Cake
  • 150 gm. flour
  • 150 gm. berry sugar (also called caster sugar)
  • 5 medium eggs
  • ½ tsp. orange extract
  • 1 tsp. orange zest
Filling
  • 1 cup chopped milk chocolate
  • 1 cup whipping cream
  • 1 Tbsp. berry sugar
Instructions
  1. Preheat oven to 400C. Line a 16 x 12" pan with parchment paper. Beat the eggs and sugar until the mixture is thick and pale. Beat in the orange extract and the orange zest. Fold in the flour. Pour the mixture onto the prepared pan and smooth out with a spatula. Bake for 10-12 min. until lightly golden brown and springy to touch. Let cool in the pan.
  2. Once the cake is cooled, make the filling by whipping the cream until stiff peaks (always use a bowl and whisk that has been in the freezer for about 20 min., the cream will whip so much faster). Add the sugar and whisk in. Melt the chocolate in the microwave and let cool slightly, add a small amount of the whipped cream to the chocolate and then add more until all is incorporated.
  3. Carefully peel the paper from the cake, you can invert it onto another larger piece of parchment or wax paper, you will need this to help you roll. Spread the filling onto the cake and smooth out to cover completely. Using the parchment/wax paper roll up the cake from the long side. Wrap in the paper and refrigerate until ready to serve. Slice and serve.

Recipe adapted from The Botanical Baker.

Orange Chocolate Swiss Roll by Noshing With The Nolands

 

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I am really excited to be seeing some of these amazing recipes for this week. I will be making some for sure!!

Starters and Snacks

Entrees and Mains

All things Sweet

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Table for Seven

Shrimp in Mustard Sauce for Fat Sunday #SundaySupper

We have Mardi Gras inspired recipes for you on #SundaySupper today!! What a fun theme this one is. There is one recipe that I have made again and again for so many occasions and it is from Cajun-Creole Cooking Cookbook that my girlfriends Karen and Maureen brought back for me from New Orleans many years ago.

This recipe is fantastic and is made the night before so it is perfect to bring along for so many outings!! It is great anytime of the year and it a sure fire crowd pleaser for Mardi Gras.

Shrimp in Mustard Sauce by Noshing With The Nolands (3) (Small)

The sauce is so flavorful with the addition of a tarragon vinegar, red wine vinegar and lots of dried mustard plus just the right heat from the hot red pepper flakes!!

It is really hard for me to find crab boil up here in Canada, something that is readily available in the U.S. and something that I stockpile when I am there. So sometimes I make it without if I am unable to find it.

 

Shrimp in Mustard Sauce by Noshing With The Nolands (2) (Small)

5.0 from 3 reviews
Shrimp in Mustard Sauce for Fat Sunday #SundaySupper
Author: 
Recipe type: Appetizer
Cuisine: Cajun-Creole
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A fabulous make ahead appetizer with the flavors of the south!!
Ingredients
  • ¼ cup tarragon-flavored vinegar
  • ¼ cup red-wine vinegar
  • 1 tsp. freshly ground black pepper
  • ¼ cup dry mustard
  • 2 tsp. hot red pepper flakes, or to taste
  • 2 tsp. salt
  • ½ vegetable oil
  • 6 green onion, chopped
  • ¼ cup parsley, minced
  • 2½ lbs. uncooked medium shrimp, peeled and deveined
  • 1 (3 oz.) pkg. crab and shrimp boil, if available
Instructions
  1. In a large bowl, whisk together the vinegars, black pepper, mustard, pepper flakes and salt. Slowly pour the oil in while whisking. With a spoon stir in parsley and green onions and set aside.
  2. In a large pot of water add the crab boil if using and bring to a boil for 3-4 min. Add the shrimp and cook 2-3 min. until pink. Drain shrimp, shaking off excess water and immediately toss into the mustard sauce. Cover and refrigerate overnight.
  3. Serve with wooden toothpicks or cocktail forks.

Recipe adapted from Cajun-Creole Cooking by Terry Thompson

Rich, cold shrimp all nuzzled together in a spicy mustard sauce, you can’t go wrong with this appetizer!!

Shrimp in Mustard Sauce by Noshing With The Nolands (Small)

 

The list goes on and on with fabulous dishes to share for Mardi Gras this year!!

Cocktails & Other Beverages:

Appetizers:

Main Dishes:

Side Dishes:

Desserts:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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