A Dozen Eggs - Stuffed, Scotch, Curried, and More

This is my fifth offering in the 2025 Alphabet Challenge, our second year of working our way through the alphabet with recipes. We post every other week for the entire alphabet and this is year two. Thanks for starting this series, Wendy of A Day in the Life on the Farm. It's so much fun!

E is for...

• A Dozen Eggs - Stuffed, Scotch, Curried, and More by Culinary Cam (you're here)

• Avocado Egg Salad Cups by Mayuri’s Jikoni

• Cajun Deviled Eggs Garnished with Pickled Okra by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

• Easy Easter Egg Sugar Cookies by Blogghetti

• Egg Jalfrezi by Sneha’s Recipe

• Eggs Benedict for One or Two by A Messy Kitchen

• Emerald Isle Pub Spread by Palatable Pastime

• Escargot a la Bourguignone by A Day in the Life on the Farm

• Espresso Martinis by Jolene’s Recipe Journal:

• Pork and Cabbage Egg Rolls by Karen’s Kitchen Stories

• Whipped Espresso Cream by Food Lust People Love

An Egg-stravaganza

Given how expensive eggs are these days, these might be 'special event' dishes. But I love them, so I have decided to round up a dozen of my favorite egg recipes or processes. Click on the recipe title to go to the original post.

But let's start with this video on the Culinary Cam YouTube Channel...Hard-Boiled Eggs: Do they need to be perfect? Nope. However, if you want a Perfect Hard-Boiled Egg, this is how I do it.

• Scotch Eggs

• Crabby Eggs

• Telur Balado (Eggs in Sambal)

• Smoked Paprika Deviled Eggs

• Turkish Poached Eggs

• Huevos Rotos (Broken Eggs)

• The Romaines of the Day Deviled Eggs

• Eggs Florentine

• Homemade Egg Nog

And lastly, here's a new recipe for you. I am in love with the color. I made these for Valentines' Day, but I think they would be just as appropriate on an Easter table for to celebrate Mothers' Day!

Roasted Beet Hummus Stuffed Eggs

Stuffed eggs, or deviled eggs, are the quintessential finger food. I love making - and eating them - and it's pretty simple to add ingredients to match whatever flavors I want to achieve. So, for this batch, I used beet hummus as the base for its beautiful color!

Ingredients

serves 2

• 3 large organic eggs

• 4 Tablespoons Roasted Beet Hummus (recipe below)

• 1 -1/2 Tablespoons organic mayonnaise

• 1/2 teaspoon dry mustard powder

• capers and cracked black pepper for garnish

• Also needed: piping bag and tips, if desired

Roasted Beets

• 3 to 4 organic medium sized beets, scrubbed, dried, and trimmed

• olive oil

• freshly ground sea salt

Hummus

• 3 to 4 garlic cloves

• 1/2 cup tahini

• 1 cup plain whole milk yogurt

• 4 Tablespoons freshly squeezed lemon juice (I used Meyer lemon for this batch)

• 1 teaspoon freshly ground sea salt + more for taste

• fresh ground black pepper to taste

• pinch of cayenne pepper

• olive oil for drizzling, optional

Procedure

Roasted Beets

Preheat oven to 350 degrees F.ahrenheit. Scrub and trim the beets, then roll them in olive oil and sprinkle them with salt. Lay them on a baking sheet. Roast until they are fork tender. It depends on the size of the beet, but it usually takes about an hour. Once they are cool enough to handle, rub off the skin.

Hummus

Place all of the ingredients - plus the roasted beets - in the bowl of the food processor. Process until smooth. Adjust seasoning, if needed, with more salt and pepper.

Roasted Beet Hummus Stuffed Eggs

Hardboil your eggs. Cover eggs completely with cold water by 1 to 2" in a heavy saucepan and bring to a rolling boil. Reduce heat to low and simmer eggs, covered with a lid for 30 seconds. Remove from heat and let stand - covered - for 15 minutes. Transfer eggs to a bowl of ice to stop cooking. Let stand 5 minutes.

Peel eggs and halve lengthwise. Remove yolks as carefully as you can so the whites stay intact. Place the yolks into small mixing bowl. Add roasted beet hummus, mayonnaise, and mustard powder. Stir with fork until smooth.

If using a piping bag and tip, fill egg whites with deviled egg mixture and garnish with capers and add a few grinds of black pepper. Serve chilled.

This Time Last Year

I shared...with links to everyone else's posts...

• A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding

• Börek with a California Twist

• Crab-Stuffed Ravioli

• Dark Chocolate-Juniper Panna Cotta

• Elderflower & Roasted Strawberry Layer Cake

That's a wrap for the letter 'E' v.2025. See you in two weeks for the letter 'F. Stay tuned!