Nina Pears

Deviled Eggs are simple and delicious. They are great to bring to an Easter Brunch or to have to nibble on while waiting for dinner. They are fairly simple and to clean them up a bit, you can take the mayo out and add in greek yogurt. Your guests won't even know the difference. If you are looking to put a spin not eh traditional recipe, here are a few ideas.

6 large eggs 

FOR ASIAN INFUSION: 

1⁄4 cup mayonnaise

1 tsp. Dijon mustard

3⁄4 tsp. finely grated lime peel (lime zest) (peel of approx. 1⁄2 lime) 

1 Tbsp. fresh lemon juice 

1 pinch black pepper

1⁄4 tsp. thane fish sauce

 1 Tbsp. bonito flakes 

Ground sweet paprika (for garnish; optional) 

 Devil’s Curry  

1⁄4 cup  reduced-fat (2%) plain Greek yogurt 

1⁄2 tsp. tsp. finely grated lime peel (lime zest) (peel of approx. 1⁄2 lime) 

1 Tbsp. fresh lime juice

1⁄2 tsp. ghee (organic grass-fed, if possible) 

1 Tbsp. sliced green onion

1 tsp. curry powder

1 tsp. finely chopped serrano chile, seeds and veins removed 

1⁄4 tsp. sea salt (or Himalayan salt) 

2 kaffir lime leaves, stem and center vein removed, finely chopped (optional) 

FOR SCANDINAVIAN SMORGASBORD: 

1⁄4 cup reduced-fat (2%) plain Greek yogurt

1 tsp.  Dijon mustard 

3⁄4 tsp. finely grated lemon peel (lemon zest) (peel of approx. 1⁄2 lemon) 

1 Tbsp. fresh lemon juice 

2 Tbsp. finely chopped smoked salmon (reserve a small amount for garnish) 

1 Tbsp. finely chopped fresh dill (reserve 1 sprig for garnish) 

1 pinch ground black pepper

1 pinch sea salt (or Himalayan salt) 

DEVILED EGGS THREE WAYS 

1. Bring water to a boil in a large saucepan over high heat.
   
2. Add eggs; cook for 12 minutes. Cook’s Note: To avoid cracking, remove your eggs from refrigerator 30 minutes before you cook them.
   
3. Remove eggs from boiling water; immediately place eggs in an ice water bath to stop cooking process. Peel eggs as soon as they are cool enough to handle. Cook’s Note: The shock of ice water separates shell from the white, making eggs a snap to peel, but if you leave them in cold water too long, the temperature equalizes and the effect is lost.
   
4. Carefully cut eggs in half. Follow instructions for the recipe or recipes you want to make.
   

FOR ASIAN INFUSION: 

1. Place yolks in food processor (or blender). Add mayonnaise, mustard, lemon peel, lemon juice, Sesame Infusion, pepper, fish sauce, and bonito (if desired); pulse until smooth. Cook’s Note: The size of yolks varies and more or less mayonnaise might be needed to achieve the desired consistency; you are looking for a texture similar to frosting. 

FOR SCANDINAVIAN SMORGASBORD: 

1. Place yolks in food processor (or blender). Add yogurt, mustard, lemon peel, lemon juice, salmon, dill, pepper, and salt; pulse until smooth. Cook’s Note: The size of yolks varies and more or less yogurt might be needed to achieve the desired consistency; you are looking for a texture similar to frosting. 

FOR DEVIL’S CURRY: 

1. Place yolks in food processor (or blender). Add yogurt, lime peel, lime juice, ghee, green onion, curry powder, chile, salt, and lime leaves (if desired); pulse until smooth. Cook’s Note: The size of yolks varies and more or less yogurt might be needed to achieve the desired consistency; you are looking for a texture similar to frosting. 

FOR ALL EGGS: 

1. Arrange egg whites on a serving plate. Set aside.
   
2. Place egg yolk mixture in a 1-gallon freezer bag (or piping bag). Cut off a small piece of one corner and use like a piping bag to
   pipe mixture evenly and neatly into the center of each egg white.
   
3. Garnish with sweet paprika (if desired) and a drop of Sesame Infusion for Asian Infusion Eggs; salmon and dill for Scandinavian Smorgasbord Eggs; or curry powder and green onion for Devil’s Curry Eggs; enjoy!
   

TIPS: 

• Bonito is a Japanese smoked fish that can be found at many health food markets and Asian markets.
• Ghee is clarified butter that is commonly used in South Asian cuisine. It can be found in Indian markets or online. 

Nina Pears