Tag Archives: Deviled Eggs
Customers often ask us if we offer cooking classes. While we don’t have the space to host a complete class or an in-depth, hands-on workshop, we did want to find a way to meet customers’ requests for opportunities to learn more about the ingredients we sell — and how to use them effectively and creatively.
Introducing the Lunch and Learn series! Join us every other Wednesday at noon for a specialized shopping experience. Stop by and learn some “spicy” facts, try a tasty sample using that ingredient, and take home a few recipes!
The Lunch and Learn session consists of a 15-minute presentation about our topic of the week. After the informal talk, AllSpice staff will be available to answer any additional questions you may have.
12 eggs, hard boiled
1/3 Cup mayonnaise (Dukes is the best!)
1 tsp Colonel Pabst Worcestershire Sauce
1 tsp Pinot Noir vinegar
1 tsp Champagne vinegar
1 tsp Yellow Mustard, Ground
1-2 tsp Tangy Herb & Dill Seasoning (adjust amount to taste)
Extra Virgin Olive Oil
Paprika, Premium Grade for dusting the tops
Peel and halve eggs, reserving the hard yolks to a bowl. Mash the yolks with remaining ingredients. If mixture is a bit stiff, drizzle in a little more olive oil, until you reach your desired consistency. Pipe spiced yolk mixture into the egg white “cups,” and dust with a little paprika.
We joined the namesake owner of Cooking With Alessandra for a Tuesday evening class, making a range of delicious dishes that are perfect for a springtime weekend brunch!
Here’s the Easter Brunch menu (and photos, below):
- Curried Deviled Eggs (one of this week’s Saturday Samples!)
- Hot Crossed Buns
- Honey Glazed Ham (see AllSpice owner, Andy, above)
- Denise’s Mustard
- Green & Pink Peppercorn Mustard
- Balsamic Jelly
- Lemon Bruleé Tart
12 large eggs (an excellent use for leftover hard-boiled Easter eggs)
1/2 Cup mayonnaise
1 Tbsp Madras Curry Powder
1 tsp Kosher Salt
Freshly-Ground Black Pepper, to taste
Finishing Salt of your choice – Hawaiian Black Lava Salt, Hickory Smoked Sea Salt are staff favorites!
(If not already boiled and cooled…) Place 12 large eggs in a large saucepan; add water to cover by a few inches. Bring slowly to a boil. Cover and remove from heat. Allow eggs to sit, in the hot water, for 15 minutes.
Drain water from saucepan, and transfer boiled eggs to a bowl of ice water to cool. After eggs have cooled roughly 10 mins in the cold water, peel them and then halve eggs lengthwise. Remove yolks, carefully, so as to preserve the white outsides of the egg.
Put the removed egg yolks in a small bowl, and finely mash them along with the mayonnaise, curry powder, and a little bit of salt and black pepper. Taste mixture and adjust seasonings as necessary. Scoop egg mixture into a pastry bag fitted with a broad tip, before piping the spiced filling back into egg white halves.
Arrange deviled eggs on a pretty platter before serving. Can be covered (gently!) with cling wrap and refrigerated up to 12 hours before serving.
This Sunday, the Slow Food Des Moines group is hosting its 12th Annual All-Iowa Food Fest and “Competitive Potluck.”
So, first, what’s Slow Food?, you ask. Slow Food “link[s] the pleasures of the table with a commitment to protect the community, culture, knowledge and environment that make this pleasure possible.” The group’s motto is, “good, clean and fair food for all.”
An international movement with over 150,000 members in 150 countries, the considerably smaller Des Moines-area Slow Food group has been around for about 15 years.
Well, what about this Food Fest thing?
Previously open to Slow Food members only, this year the group is opening up the event to the food-loving public. We thought our readers might be interested in enjoying an end-of-summer gourmet picnic with like-minded local folks.
The details: (more…)