This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

Terra, named Mill Creek’s Culinary Coordinator in May 2014, was most recently the assistant manager of the extensive Deli at Central Market Shoreline.  She’s been in the restaurant business for more than 20 years. In college, she realized she coveted her cookbooks more than her school books, and the rest is history. She loves to share recipe ideas and ingredient tips with customers. “Nothing is more satisfying than introducing people to foods that they absolutely love and otherwise may never have come across.” She has a particular affinity for home-style comfort and breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

​Any number of your favorite appetizers.

Sometimes the yolks don't fill the whites as full as you might like. Boil off a couple extra eggs and mash them into your yolk mixture. No one will know and your eggs will be nice and full. It's also great to have an extra white or two to account for peeling mishaps.

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Deviled Eggs

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  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon cayenne pepper
  • Salt and freshly ground black pepper to taste
  • Paprika to garnish


Place eggs in a heavy, 3-quart saucepan and cover with water by about 1 1/2 inches. Bring to a rolling boil. Reduce heat to low, cover and simmer for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Transfer eggs to a bowl of ice water. Let stand for 5 minutes.

Peel eggs and halve lengthwise. Carefully remove yolks. In a mixing bowl, mash yolks with a fork. Add mayonnaise, mustard and cayenne and stir until smooth. Season with salt and pepper. Spoon or pipe filling into egg whites.  Garnish with a shake of paprika for classic deviled eggs, or go global with one of these variations:

Wasabi: Add prepared wasabi to taste. Top with baby shrimp or crab meat.

Lox: Add softened cream cheese to taste and stir until smooth. Top with lox and sprig of fresh dill.

Kimchee: Stir in a few tablespoons of kimchee brine. Top with bits of kimchee.

Bruschetta: Mix in Roasted Tomato Bruschetta to taste. Top with half a pitted kalamata olive.

Harissa: Season to taste with harissa paste and a generous squeeze of fresh lemon juice. Top each egg with a dollop of harissa.

Recipe from Central Market Mill Creek - Culinary Resource Center
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