PASSOVER (ORIENTAL FOODS)

Eggs-traodinary Passover recipes These eggs should be "hard-cooked" in hot water When you’re celebrating Pesach one thing is certain, there will be eggs involved. Some will get broken, others will be incorporated into myriads of “family favorite” recipes and others, those special few that are chosen, will be hard cooked. possible. Note: Never EVER micro DILLED DEVILED EGGS (pareve) 6 hard cooked eggs, peeled and cut lengthwise 1/4 cup mayonnaise 1/8 teaspoon celery salt 1/2 teaspoon vinegar 1 to 2 teaspoons dill 1/4 teaspoon ground black pepper Paprika for garnish Cut the eggs in half lengthwise. Remove the egg yolks from the egg and place them in a bowl. Mash them with a fork. Add the mayonnaise, dill, vinegar, celery salt and pepper and mix to combine. Taste and adjust to your preference. Using a teaspoon or pastry bag fill the empty egg white shells and sprinkle with paprika. These can be made up to 2 days before you want to serve. Cover with plastic wrap and refrigerate. TEX MEX DEVILED EGGS (pareve) 12 hard cooked eggs, peeled 1/4 cup mayonnaise 1 teaspoon chili powder 1 tablespoons minced green onion 1 jalapeno, seeded and minced 2 teaspoons ketchup salt and pepper to taste paprika (optional) Cut the eggs in half lengthwise. Remove the egg yolks from the egg and place them in a bowl. Mash them with a fork. Add the mayonnaise, chili powder, ketchup, green onion and jalapeno. Mix well and salt and pepper to taste. Using a teaspoon or pastry bag fill the empty egg white shells and sprinkle with paprika. Cover and refrigerate at least one hour before serving. GUACAMOLE STUFFED EGGS (pareve) 12 hard cooked eggs, peeled, cut in half. 2 ripe avocados, mashed 2 tablespoons minced onion 1 minced jalapeno 2 teaspoons lemon or lime juice 1 romaine tomato, seeded and finely chopped salt and pepper to taste Cut the eggs in half lengthwise. Remove the egg yolks and place them in a bowl. Mash the yolks and then add the avocados, onion, jalapeno, lemon or lime juice, tomato, salt and pepper. Mix well. Using a teaspoon or pastry bag fill the empty egg white shells. Cover and refrigerate for at least two hours before serving. TUNA STUFFED EGGS AU GRATIN (dairy) 8 hard cooked eggs 1/4 cup butter, melted 1teaspoon ketchup 1 can 3 oz. water packed tuna, drained and flaked 3 green onions, chopped (include some tops) 4 sprigs parsley, finely chopped salt and pepper Sauce 1/4 cup butter 1/4 cup matzo cake meal 2 cups milk 2 teaspoons chopped chives or green onions 1 teaspoon salt 1/4 teaspoon white pepper 1 cup grated cheddar cheese 1/4 cup matzo farfel Preheat oven to 325 degrees. Cut eggs in half lengthwise. Remove egg yolks and set aside. In small bowl, combine yolks, melted butter, and ketchup and mash until smooth. Stir in the tuna, green onions, parsley, salt and pepper to taste. Evenly fill the mixture into the egg shells. Arrange in 9 inch square buttered casserole. Sauce: Melt butter and stir in the matzo cake meal with whisk until smooth. Continue stirring, gradually pouring in the milk. Add chives, salt and pepper. Cook for five minutes, stirring constantly. Pour over eggs. Sprinkle with cheese. Top with farfel. Bake 35 to 40 minutes. Serves 4 to 6. Modified from cooks.com