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Spring is in the air, and that means you probably have to prepare an Easter egg hunt. Well why not make a few extra eggs and stuff them with a creamy, cheesy filling, topped with some deliciously salty prosciutto. This week, were going to show you how to spruce it up and get them ready for the holiday.
The Yankee Chef shows a variation on his stuffed, or deviled eggs, by speckling them. Speckling eggs has been around for centuries. The technique started in Asia, and traditionally made with tealeaves, turning the eggs a brown color. Over time the Chinese Tea Leaf Eggs have graduated to nearly any color you can think of. These speckled deviled eggs will attract your eyes, and your taste buds will have you grabbing seconds. Dying speckled eggs really only involves a couple extra steps than dying full colored eggs.
First, hard-boil your eggs for 6 minutes. Then, carefully remove them from the water, and when cooled, roll (or tap) the eggs on a counter, or a flat, hard surface until you just begin to see the shell crack. Do this all around the egg. Then, prepare your food dye and water; 12 drops of food coloring for every cup of water will give you vibrant colors. Dunk the eggs in, let them sit over night and peel them the next day for festive speckled eggs.
12 Whole Eggs Hard Boiled
3 Teaspoon Mustard
4 Tablespoons Sour Cream
1 Tablespoon Chives, Chopped
2 Tablespoons Butter
¼ Cup Cheddar Cheese, Grated
¼ Cup Breadcrumbs
5 - 6 Pieces Fried Prosciutto
To Dye the Eggs:
1. Hard boil eggs in a medium pot over high heat for about 6 minutes.
2. Allow the eggs to cool.
3. Roll the boiled eggs on a flat surface until you hear the shell crack. Be very gentile as to not over crack the shell.
4. Fill a bowl with water. Use 12 drops of food coloring per cup of water for rich colors in the eggs.
5. Allow to sit overnight, and peel the shell the next morning for speckled eggs.
To Prepare the Easter Deviled Eggs:
1. Slice the colored, shelled hard boiled eggs in half.
2. Separate yolks from whites using a small spoon or a measuring spoon.
3. Place whites on baking sheet and yolks in a medium sized bowl.
4. To the medium bowl containing the egg yolks, add mustard, sour cream, chives and cheese.
5. Blend until smooth or creamy.
6. Add the butter and blend again until thoroughly combined.
7. Prepare the filling (yolk mixture) by filling a piping bag (or plastic bag with a cut corner) with the yolk mixture.
8. Fill each egg with the mixture with the contents of the piping bag.
9. Sprinkle with bread crumbs.
10. Broil for 3-5 minutes, until the tops of the eggs are just turning golden brown.
11. Top each egg with a piece of fried prosciutto.
Recipe courtesy of Jim Bailey, the Yankee Chef, 2013.
Jim Bailey, The Yankee Chef, is a third generation New England chef and Food Historian. Being a chef for over 25 years, his first cookbook, in a series, entitled The Yankee Chef came out this year. H