Appetizers and Antipasti / Holidays / Writing

Italian Goose Deviled Egg Appetizer

Easter Goose Egg

At the Green City Farmer’s Market last weekend they were selling Goose Eggs. Huge!

Mike Steckling of King’s Hill Farm

The Winter Farmer’s Market is alongside the North Pond in Lincoln Park. Last year I remember seeing these big broken shells around the pond, a “goose control squad” was piercing the eggs to control the goose population. Maybe we should start using them?

I bought some from Mike Steckling of King’s Hill Farm.

Goose Egg in the Hand

I thought it would be fun to bring a Goose egg or two for coloring Easter eggs. And have the Easter Bunny hide it as a grand prizewinner.

I googled goose egg recipes and didn’t find much except for the American Egg Board’s generalizations  and a Goose Egg recipe— from Grey Goose® vodka but that wasn’t exactly what I had in mind. I’m thinking…

A Deviled Egg Party Appetizer with that giant goose egg deviled in the center.

Stuffed eggs have their roots in ancient Roman recipes. They started being called Deviled eggs in England in the 17th century. No comment.

I have resistance to stuffed eggs because of the yolk’s cholesterol content. I’m an egg white girl.

Angel Egg Whites

But, according to the American Egg Board, the opinions of the experts have changed recently— so you can eat yolks with restraint.

And since holidays bring out the memories in me I figure, in homage to my Mama…

Deviled Goose Egg with Deviled Chicken Eggs

Italian Deviled Eggs With Goose Egg Centerpiece

8 medium eggs

1 shallot

2 tablespoons Vegenaise or Mayonnaise

1 ½ tablespoons sweet pickle relish

½ teaspoon dry Mustard

¼ teaspoon salt

dash of cayenne

Black salt or sweet Smoked Spanish Paprika (tinie amounts of either)

Sun Dried Tomato in oil, cut tiny, for garnish

Kinnikinnick Farm Organic Blue Eggs

Place chicken eggs in a single layer in a large saucepan, cover with cold water plus one extra inch. Carmen called to tell me that if you put one tablespoon of white vinegar into the water, the eggs peel easily. Where was she when I was trying to peel that goose egg?

Heat over high heat just to boiling. You do not want to boil the eggs, boiling causes the discoloring green rim, meaning overcooked!

Cover pan and let the eggs stand in the hot water about 20 minutes, they continue to cook, a little longer for larger eggs.

Goose Eggs follow directions for chicken eggs—except—cooking time is longer.

Let the goose eggs stand after bringing to a boil for about 25-28 minutes.

Drain under cold running water immediately or in ice water.

Break the shell on the side of the sink or countertop all over and start peeling from the largest end where the air pocket is. I learned that the fresher the eggs the harder to peel, the shell membranes stick to the shell.

Then refrigerate on paper towels in a covered container.

Patience While Peeling Goose Egg

Goose eggs are tougher to peel, crack the shell as finely as you can and have patience peeling, just think of the laughs…

When ready, slice eggs lengthwise, remove the yolks.

In food processor place egg yolks, Vegenaise, dry mustard, salt, cayenne, shallots, pickle relish, and pulse.

Put mixture into cake decorating bag, star tip. Fill egg white halves.

Deviled Goose Egg with Sun Dried Tomato Garni

Garnish with black salt, and slivers of sun-dried tomato in oil.

Refrigerate until ready to serve. And remember what Mother Goose says:

“For every evil under the sun,
There is a remedy, or there is none.
If there be one, seek till you find it;
If there be none, never mind it.”


8 thoughts on “Italian Goose Deviled Egg Appetizer

  1. Those eggs and how you prep them are amazing! i love how you really bring out the best of each season and each holidays! I may try the devil egg recipe soon. Looks easy and fun to do.

      • That’s so sweet of you to say! I really meant it though. I think it is wonderful that you celebrate this way with your family. The memory will be with you all forever and you all have fun. Win-win. 🙂

  2. Pingback: Uovo d'oca molto sperimentale | Il Pasto Nudo

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