You Gotta Make These Stuffed Egg Crackers
I have a lot of thoughts and feelings about stuffed eggs and the right way to cook them. But lately I’ve become semi-obsessed with “deconstructed” and “reimagined” stuffed eggs. I’m a big fan of uncooked eggs and stuffed egg salad , and look like I’ll be adding Martha Stewart ‘s Stuffed Eggs to my not-quite-stuffed repertoire.
As with other recipes in this genre, there is no mashing, blending, or blending here. Instead, the eggs are sliced ​​horizontally (rather than vertically in half), placed on a cracker smeared with the required mixture of mayonnaise and mustard, and then a few sprigs of fresh dill and sweet smoked paprika are added.
Martha has the complete recipe, but I prefer to think of it as a template. As for the mustard, Dijon can be replaced with classic yellow or a little horseradish can be added. You can also experiment a bit with toppings, as we did with unstuffed eggs . Dried meat, salmon roe (or any other), pickled vegetables, cold grilled vegetables, potato chips and even butter will do. (Butter goes especially well with radishes.) However, there are several ways to make your stuffed egg crackers a success.
Don’t overcook the eggs
To avoid the dreaded gray ring, submerge the eggs in boiling water and then place them in an ice bath exactly 10 minutes into the boil. This will give you a fully cooked yolk but not dry, which is important because dry yolks feel rough.
Spice up the eggs
Paprika is good, but salt is a must. Do not forget this under any circumstances. A pinch of kosher salt for each slice of egg is fine, but crunchy flake salt like Maldon will really whet your appetite.
Top off your balls with something green
The egg and cracker combination can be heavy, so make sure you have something fresh on top, like the dill recommended by Martha, or some parsley or scallions. This not only makes the bite more balanced, but also helps with delivery.
How to make Stuffed Egg Crackers
Ingredients (yields 12-15, depending on how thin you slice the eggs):
- 3 eggs
- 2 tablespoons mayonnaise
- 1 tablespoon mustard
- Optional: ready-made horseradish
- 12-15 crackers (I like the Ritz, but Martha recommends rice crackers)
- Salt
- paprika
- Some green grass
- Any other fun toppings that tickle your fancy
Bring a pot of water to a boil and carefully add the eggs to the water (I use a spider for this). Boil the eggs for exactly 10 minutes, then place them in an ice bath for 15 minutes. Peel the eggs and cut them horizontally.
Mix mustard and mayonnaise, then add horseradish to taste if using. Spoon the mixture over the crackers and place an egg on each slice. Season with salt and paprika and top with fresh herbs. Add crispy bacon or smoked salmon if you’re so inclined (and I often do).