|Sriracha deviled eggs with the pickled swiss chard stems|
|Wasabi deviled Eggs|
So I'll give you 2 different kinds, the sriracha deviled eggs with pickled swiss chard stems I made a week ago and my little sister's wasabi deviled eggs. When I saw the sriracha eggs featured on The Wednesday Chef's link love, from a new favorite blog, I couldn't wait until Easter to make them... and as I was planning to break my vegan fast anyways for a dinner party, ended up making these little pretties as an appetizer. And I find rainbow chard stems so pretty, but besides for vegetable stock they're fairly useless, and I'll usually throw them away (or compost if you can- I can't sadly), so I was very excited to find an edible use for them that got me back into my pickling kick.
Sriracha Deviled Eggs with Pickled Swiss Chard Stems
1/2 Tbl sriracha (rooster sauce)
1 Tbl mayonnaise
1 tsp mustard- I used horseradish, which may be too much of a kick, but a mild Dijon would work nicely
1. Hard boil eggs and let cool completely. Peel and slice lengthwise. Remove yolks and put in small bowl. Combine with all other ingredients above and mash until yolk mixture is almost creamy. Delicately spoon mixture back into the egg white shells. I lightly dusted the tops with smoked paprika.
|Too pretty to just throw away|
2-3 stalks red Swiss chard
1/3 cup rice vinegar
1/4 cup water
1 tsp sugar
1 tsp salt
1. Trim swiss chard ends. I also slit them down the middle too, especially if they were thick. I used hot, but not boiling water, and combined with the vinegar, sugar and salt. I put them all into a Tupperware container and shook a few times to combine, then added the stems and threw into the fridge to sit and cool. When ready, I diced into tiny pieces and topped the eggs.
I used the stems about 2 hours after making and could definitely taste the pickling but after 24 hours I'm sure they'd be even better. Would be great crunch for a dip, to added eggs, tacos, salads, sandwiches, etc.
Wasabi Deviled Eggs
2 Tbl mayonnaise
1 tsp wasabi
1 green onion, thinly sliced
1. Hardboil eggs, cool and peel. Slice lengthwise and remove yolks to bowl. Combine yolks with other ingredients and mash until almost creamy. Spoon back into shells and top with sliced green onion.