Deviled Eggs


"When we try to pick out anything by itself, we find it hitched to everything else in the universe." - John Muir

Turning on the news lately has been showing us that almost the entire country has had a crazy snow season this year. Luckily, winter definitely hasn't been seeming like itself down here in Miami. We've been having 80 degree weather, tons of humidity, and little rain showers here and there. The heat was been so overpowering that it's been pretty easy to stay focused on my goals for this year. The hot stickiness hasn't made anyone in the house really want big meals or crazy desserts. Our go-to meals have been juices, smoothies, bite-size meals, salmon, and things that don't really require a lot of prep work. Also, the constant sun and beautiful weather has been perfect for jogging, swimming, biking, playing basketball on nearby courts, and just soaking up the sun. Yoga has also become a new favorite hobby for me. The energy and flexibility that comes with it is addictive! Although it's been just a few days, I've even been catching myself sitting down and walking with better posture and my back hasn't been feeling as tight as it usually does. My newly-found love of yoga has even stretched out (pun intended) into the kitchen. If you ever get the chance to speak to my Mom, she'll tell you that I'll do absolutely everything in my power to avoid eating eggs. Scrambled, poached, hard-boiled, soft-boiled, just, no. They're not my cup of tea, or at least, they weren't as I was growing up. The other day I was looking through one of my cookbooks for a quick and small meal that provided a lot of protein with a lot of flavor in order to be enjoyed after working out and not feeling so guilty. This recipe fit into all of those categories and switched me over the egg loving side. The mayonnaise and mustard blend really well with the egg yolks into a smooth creamy mix, and the sprinkled paprika takes that combination to another level. Another added bonus to this dish is that it's gluten-free, which fits into many people's diets and healthy lifestyles. Although I haven't managed to try making any gluten-free desserts yet, I've found that the smoothies I've made and now this appetizer stay on beat with my picky palate. This recipe actually included 3 variations that I'll add to the bottom of this post. While the ingredients may differ, the directions for making them would be the same as the original recipe, allowing for the ingredient changes. I haven't tried them yet but feel free to let me know how they come out if you do happen to try them out!

Deviled Eggs
adapted from: New Cook Book 14th Edition by Better Homes and Gardens

*makes: 12 servings*

Ingredients:
6 large eggs
1/4 cup real mayonnaise
1 tsp stone ground Dijon mustard
1 tsp apple cider vinegar
salt
pure ground black pepper
paprika
curly parsley sprigs

Directions:
1) Place eggs in a single layer in a large saucepan. Add enough cold water to cover the eggs by at least 1 inch. Bring to a rapid boil over high heat. Remove from heat, cover, and let stand for 15 minutes. Run cold water over eggs or place them in ice water until cool enough to handle; drain. To peel a hard-cooked egg, gently tap it on the counter top, then roll it between the palms of your hands. Peel off the eggshell, starting at the large end.
2) Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. Season with salt and pepper. Stuff egg white halves with yolk mixture. Cover; chill until serving time. Garnish with paprika and parsley.



Chipotle Deviled Eggs

6 large eggs
1/4 cup dairy sour cream
1 tbsp finely chopped green onion
1 tsp finely chopped canned chipotle chile peppers in adobo sauce
salt
pure ground black pepper
paprika
curly parsley sprigs



Curry & Crab Deviled Eggs

6 large eggs
1/4 cup real mayonnaise
2 tsp stone ground Dijon mustard
1 tsp snipped fresh chives
1/2 tsp curry powder
1/4 cup drained, flaked canned crab meat
salt
pure ground black pepper
paprika
curly parsley sprigs



Greek-Style Deviled Eggs

6 large eggs
1/4 cup real mayonnaise
1 tsp stone ground Dijon mustard
1 tsp apple cider vinegar
2 tbsp crumbled feta cheese
1 tbsp finely chopped pitted kalamata olives
2 tsp snipped fresh oregano
salt
pure ground black pepper
paprika
curly parsley sprigs



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