Recipes from the Shower

Here are the recipes for the Angr.y Deviled Eggs and Roasted Red Pepper Spread from the Elton's Shower. Both recipes come from Coo.k's I.llustrated.

An.gry Deviled Eggs
Makes 2 dozen filled egg halves

12 large eggs
1/4 c mayonnaise
1-2 tbsp refridgerated horseradish
2 tsp yellow mustard
1 tsp white vinegar
1/4 tsp dry mustard
1/4 tsp pepper
1/2 tsp salt
Dash of red hot sauce (not in original recipe)
Paprika for garnish

1 - Place the eggs in a large saucepan, cover with an inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand for 10 minutes. Meanwhile, fill a medium bowl with 1 qt water and a dozen ice cubes. Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells. Using a slotted spoon, transfer the eggs to the ice water and let cool 5 minutes.
2- Peel the eggs and slice them in half lengthwise. Transfer the yolks to a fine-mesh sieve and use a spatula to press them through the sieve and into a bowl. Add the remaining ingredients (except the paprika), and mash the mixture against the sides of the bowl until smooth.
3- Arrange the whites on a serving platter and fill with yolk mixture. Sprinkle with paprika and serve.


Roasted Red Pepper Spread
Makes about 2 cups

1/4 c walnuts
1 2/3 c drained jarred roasted red peppers, rinsed and thoroughly patted dry
2 slices good quality sandwich bread torn into quarters
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 tbsp mild molasses
3/4 tsp table salt
1/4 tsp ground cumin
1/8 tsp cayenne pepper

1 - Toast the walnuts in a dry skillet over medium heat, shaking the pan occassionally, until they are fragrant, about 5 minutes. Transfer the nuts to a plate to cool.
2 - Process the toasted walnuts with the remaining ingredients in a food processor until smooth, about 10 pulses. Transfer the mixture to a serving bowl; cover with plastic wrap and refrigerate until the flavors meld, about 1 hour. Serve either cold or at room temperature.
* The dip, covered, can be refrigerated for up to 2 days. Season with additional lemon juice, salt, and cayenne as needed before serving.