Healthier Deviled Eggs
Preparing the eggs:
Place steaming basket in a pot and enough water for steaming without rising above the steam basket.
Once water is at a rolling boil, add desired number of eggs to the steam basket, cover and steam for 15 minutes. Cool eggs immediately in an ice bath or cold running water. Crack, peel and place in an airtight container until ready to fill.
Cut eggs in half, lengthwise and reserve cooked yolks in a separate bowl. Make one of the following filling recipes and spoon/pipet back into the egg halves. Keep refrigerated until ready to serve.
Beet & Hummus Deviled Eggs
Makes 24 halves
dozen hard–boiled eggs, peeled, halved, yolks carefully removed with a spoon
1 roasted beet, peeled, quartered
1/2 cup classic hummus
salt to taste
1/3 cup crumbled feta
3 tablespoons dill
1. Puree egg yolks, roasted beet and hummus in a food processor till smooth. Season with salt.
2. Spoon or pipe into egg whites.
3. Top the deviled eggs with feta and dill. Refrigerate, covered, until serving
Crab Deviled Eggs
Makes 24 halves
1 dozen hard–boiled eggs, peeled, halved, yolks carefully removed with a spoon
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup plain Greek yogurt
1 green onion, finely chopped
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
Old Bay seasoning and minced fresh parsley to garnish
1. In a bowl, mash yolks. Stir in all remaining ingredients.
2. Spoon or pipe into egg whites. Refrigerate, covered, until serving. If desired, sprinkle with parsley.
Avocado Deviled Eggs
Makes 12 halves
2 slices bacon, diced
6 large eggs
1 avocado, halved, seeded and peeled
2 tablespoons chopped fresh cilantro leaves
1 tablespoon freshly squeezed lemon juice
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives
1/4 teaspoon cayenne pepper
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.
Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.
In a small bowl, mash the yolks and avocado with a fork until chunky. Stir in cilantro, lemon juice and lemon zest; season with salt and pepper, to taste.
Spoon or pipe into egg whites. Refrigerate, covered, until serving.
Top with bacon and garnished with chives and cayenne pepper, if desired.
Pot Luck Picco de Gallo and Salsa
Makes about 4 cups
1 cup finely chopped white or red onion (about 1 small onion)
1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped, to taste
¼ cup lime juice
¾ teaspoon fine sea salt, more to taste
1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
½ cup finely chopped fresh cilantro (about 1 bunch)
In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let
it marinate for about 5 minutes while you chop the tomatoes and cilantro.
Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add
more salt if the flavors don’t quite sing.
For the best flavor, let the mixture marinate for 15 minutes or several hours in the
refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid
transferring too much watery tomato juice with your pico. Pico de gallo keeps well in
the refrigerator, covered, for up to 4 days.
Chad’s Bok Choy Salad
Makes 8 servings
FOR THE SESAME DRESSING:
¼ cup light brown sugar
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons toasted sesame oil
2 tablespoons toasted sesame seeds
1 tablespoon soy sauce
FOR THE BABY BOK CHOY SALAD:
2 tablespoons olive oil
1 package ramen noodles crumbled, seasoning packet discarded
¼ cup sliced almonds
1 bunch baby bok choy sliced (5 – 6 bulbs)
1 cup of other sliced/shredded veggies (cabbage, bell pepper, carrot, etc.)
5 scallions chopped
To make the dressing, in a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.
Meanwhile, heat 2 tablespoons olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.
In a large bowl, combine baby bok choy, veggies, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature immediately.
Chocolate Coconut Bliss Balls
1 and ½ cups finely shredded coconut, plus extra for garnish
3 Tablespoons liquid honey (or maple syrup)
3 Tablespoons coconut oil, melted
½ teaspoons vanilla extract
½ cup good quality, dark chocolate chips or chopped dark chocolate
Add coconut, honey, coconut oil and vanilla to food processor and process on high until mixture sticks together. Form 12 1-inch balls, pressing them firmly in your hands. Ball don’t need to be perfect, just stick together. Also normal for oil to squish out a little while forming balls. Place balls on a tray lined with parchment paper and refrigerate for 1 hour.
Gently melt the chocolate on low heat or microwave in 20-30 second increments, stirring often
Take the balls out of the fridge -they will be easier to work with now to form perfect balls
Drop one ball at a time into the chocolate and use a spoon to cover the ball with chocolate. Use a fork to remove the ball from the chocolate and tap against the pan to shake off excess. Transfer back to the parchment paper-lined sheet carefully. Place back in the fridge until chocolate hardens and ready to serve.