Hi all! I’m continuing on creating appetizers for an open house for Dot and Army to celebrate the opening of their new workspace and retail store in Downtown Brunswick, GA. Please check out her beautiful collection of cloth napkins here. Hope the crowd likes these Green Goddess Egg Salad stuffed cream puffs.
So…if you’re not a child of the 70’s (are there any of us left?), then you may not remember Green Goddess dressing. I have to admit, I was never a fan. Could have been the presentation. This was represented as a green gloppy mess that was slathered on your iceberg lettuce salad that was topped with cucumber slices cut as thick as a fist and those shredded carrots that turn ashy white because they were exposed to the air so long. And, why am I painting this lovely visual? Well, it seems that Green Goddess dressing is making a resurgence.
When I attended the Research Chef Association Convention in Denver this year, Gerry Ludwig, who is a Corporate Consulting Chef for Gordon Food Service, spent some time sharing trends that he’s seen in full-service casual and fast casual restaurants. His research gives insight into where food is trending and Green Goddess dressing kept coming up again and again. So, who am I to fight it. I truly think my dislike of it all is related to the 70’s version.
I’ve been looking for the right application with the right combination of ingredients to hop on this trend and I think this is it. Hope you agree. I was inspired by Ina Garten’s version of Basil Green Goddess Dressing here. She had the brilliant idea to add fresh basil to the dressing. I think the basil, my favorite herb, elevates this to a new level.
The first thing to tackle here is “How to Cook the Perfect Hard-Boiled Egg?” Wow!!! There is so…much that is written about this. For years, I placed cold eggs in a saucepan covered with salted cold water and brought it to a boil. I then placed a lid on the pan, removed it from the heat and set the timer for 13 minutes. And, this worked for me forever. Then, it stopped working. Can’t explain it. Was I using a different pan? I was certainly using a different stove – changing from gas to electric, so that was probably a big contributor. But, the eggs were undercooked, or overcooked or didn’t peel. It was a disaster. So, I started trying any new method I found on the internet.
And, I landed on this comprehensive report from Serious Eats here. This could possibly be everything you wanted to know about how to boil an egg. I learned so much. I followed their instructions to a ‘T’ and have never been disappointed in the results.
You place water in a saucepot and bring it to a boil. Carefully lower your cold eggs into the boiling water, making sure they’re covered with water. (I know this goes against everything you’ve been taught, but just believe…) Boil for 30 seconds. Lower the heat so that the water is simmering, cover the pot, and set the timer for 11 minutes. In the meantime, prepare a bowl with water and ice. Once the timer goes off, place the eggs in the ice water for 15 minutes. And peel under cold water. You should have perfectly cooked, perfectly peeled hard-boiled eggs.
Now the question is how to chop those eggs for egg salad. Well, you could do the messy job of chopping by hand, or consider these two methods: 1. Use an egg slicer. Slice the egg in one direction, make one half turn and slice again. Or, 2. if you have a cooling rack that you use for cookies or cake that’s made up of those little metal squares – you can place that over a large bowl and just push those eggs right through those metal squares and you’ll have perfectly diced eggs.
And, here’s the finished Green Goddess Egg Salad with the hint of green from the fresh basil and scallions and crispy bacon. Yum!
You probably want to make the cream puffs first. In a saucepan, you’ll bring the water and butter to a boil. Add the flour/salt mix all at once and stir over heat until the mixture comes together and leaves a slight film on the bottom of the pan.
Place this mixture in the bowl of an electric mixer and beat for a minute to cool slightly. Add eggs one at a time, waiting until the egg is completely incorporated before adding the next. The mixture will still be thick.
Place mixture in piping bag with 1/2″ round tip and pipe onto foil-lined or parchment-lined pan in desired size. If you have points on top, tap down with moistened finger.
If you don’t want to pipe, you could use a small cookie scoop and scoop onto prepared pan. Bake at 375F for 15 to 20 minutes until puffs are golden brown and dry. Let cool completely before filling. These can be made ahead of time and stored in the freezer until needed. Let thaw and place in oven for 5 to 10 minutes to crisp up again. Cool completely. Cut thin amount off the top, fill and top.
I’m a convert!!
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