No matter which holiday or just appetizers before a dinner, deviled eggs are wonderful. Here are four different fillings.
A. Perfect hard boiled eggs:
1. In a tall saucepan, add your organic eggs, in one layer.
2. Add cold water to cover the eggs by 1-2 inches (2,5-5 cm).
3. Add 1 tsp. (5 ml) vinegar will help keep egg whites from running out if an egg does crack while cooking.
4. Add 1/2 tsp. (2,5 g) sea salt to prevent cracking.
5. Bring the water to a full boil.
6. The moment it boils, cover the pan with a lid.
7. Turn off the heat.
8. Let it sit for 10-12 minutes more in the water.
9. Strain the water from the pan and run cold water over the eggs to cool them and stop them from cooking further.
10. Store hard boil eggs in a container in the refrigerator, up to 5 days.
11. It might be easier to peel the eggs under a bit of running water.
B. Deviled Eggs:
2. Remove the yoke to a bowl and mash with a folk.
3. Stir in quinoa, yogurt and cilantro/parsley.
4. Season with salt and pepper.
5. Fill each egg half.
6. Cover and refrigerate to set, at least 15 minutes or up to 24 hours.
A. Perfect hard boiled eggs:
1. In a tall saucepan, add your organic eggs, in one layer.
2. Add cold water to cover the eggs by 1-2 inches (2,5-5 cm).
3. Add 1 tsp. (5 ml) vinegar will help keep egg whites from running out if an egg does crack while cooking.
4. Add 1/2 tsp. (2,5 g) sea salt to prevent cracking.
5. Bring the water to a full boil.
6. The moment it boils, cover the pan with a lid.
7. Turn off the heat.
8. Let it sit for 10-12 minutes more in the water.
9. Strain the water from the pan and run cold water over the eggs to cool them and stop them from cooking further.
10. Store hard boil eggs in a container in the refrigerator, up to 5 days.
11. It might be easier to peel the eggs under a bit of running water.
B. Deviled Eggs:
I
Avocado Ranch
Makes 24 half egg servings
12 hard boiled eggs, peeled
2 organic avocados, pitted, peeled and mashed
3 Tbs. (45 ml) prepared ranch dressing
2 Tbs. (30 ml) organic lime juice
1 Tbs. (15 g) chopped green organic onions, plus more for garnish
1 1/2 tsp. (7,5 g) garlic salt
1. Slice eggs in half lengthwise.
2. Remove the yoke to a bowl.
3. Add mashed avocados, ranch dressing, lime juice, green onions, and garlic salt.
4. Mash well in a blender.
5. Place egg halves on a serving plate.
6. Divide the yolk mixture into the egg halves.
7. Sprinkle filled egg halves with chopped green onion.
II
Quinoa and Greek Yogurt
Makes 8 half egg servings
2 1/2 Tbs. (35 g) quinoa (is gluten-free)
4 hard boiled eggs, peeled
3 Tbs. + 1 tsp. (50 ml) (dairy-free) yogurt
1 1/2 Tbs. (20 g) chopped cilantro or parsley
pinch of sea salt and black pepper
A. Quinoa:
1. Combine quinoa and 1/3 cup (80 ml) of water in a saucepan.
2. Bring to a boil over medium-hight heat.
3. Reduce heat to low; cover and simmer for 12 -15 minutes, until the water is just barely absorbed.
4. Cover and let stand for 5 minutes.
5. Fluff with a fork and let cool completely.
B. Devil eggs:
1. Slice eggs in half lengthwise.2. Remove the yoke to a bowl and mash with a folk.
3. Stir in quinoa, yogurt and cilantro/parsley.
4. Season with salt and pepper.
5. Fill each egg half.
6. Cover and refrigerate to set, at least 15 minutes or up to 24 hours.
III
Crab-Stuffed
Makes 24 half egg servings
12 hard boiled organic eggs, peeled, sliced in half lengthwise.
1 (8 ounce) (225 g) can white lump crabmeat, drained and flaked
1/3 cup (65 g) (dairy-free) mayonnaise
2 Tbs. (30 g) chopped dill or 2 tsp. (5 g) dry dill plus more fresh for garnish
2 Tbs. (30 g) each: lemon-pepper seasoning and Dijon mustard
1 tsp. (5 g) prepared horseradish
slices of organic lemon wedges
1. Place the yolks in a bowl.
2. Add crabmeat, mayonnaise, dill, lemon pepper, mustard, and horseradish.
3. Mix until blended.
4. Place egg halves on a serving plate.
5. Fill with the yolk mixture.
6. Sprinkle with added dill and serve with lemon wedges
-modified "Costco Connection"
1 (8 ounce) (225 g) can white lump crabmeat, drained and flaked
1/3 cup (65 g) (dairy-free) mayonnaise
2 Tbs. (30 g) chopped dill or 2 tsp. (5 g) dry dill plus more fresh for garnish
2 Tbs. (30 g) each: lemon-pepper seasoning and Dijon mustard
1 tsp. (5 g) prepared horseradish
slices of organic lemon wedges
1. Place the yolks in a bowl.
2. Add crabmeat, mayonnaise, dill, lemon pepper, mustard, and horseradish.
3. Mix until blended.
4. Place egg halves on a serving plate.
5. Fill with the yolk mixture.
6. Sprinkle with added dill and serve with lemon wedges
-modified "Costco Connection"
IV
Lobster Deviled Eggs
serves 6-12
1/2 cup (100 g) cooked lobster
6 hard-boiled eggs, peeled and cut in half
2 Tsp. (30 ml) (dairy-free) mayonnaise or yogurt
1/2 tsp. (2,5 ml) organic lemon juice
1-2 dashes hot pepper sauce
3 tsp. (15 g) chopped chives
1. Set aside 12 pieces of lobster for garnish and finely chop the rest.
2. Pace egg yolks into a bowl, mash well with a fork.
3. Beat in the mayonnaise/yogurt, lemon juice, hot pepper sauce and 2 tsp. (10 g) chives.
4. Fold in the chopped lobster.
5. With a spoon, divide the filling Everly between the ggg halves.
6. Sprinkle with remaining chives.
7. Top with a pice of lobster.
8. Serve immediately.
9. Refrigerate any leftovers.
