Healthfully Ever After

Healthier & Happier: Before & Beyond "I do"

Deviled Eggs 3 Ways: Herbal, BBQ and Pickled

Healthy HostessCarlene ThomasComment

Deviled eggs are one of my favorite party appetizer foods, but it’s something I never make for myself. And perhaps that’s what makes them seem so special to me. Since eggs are the epitome of spring foods, we could all use a fresh look at a favorite recipe..... and it's a way to use all of those hard boiled eggs from Easter!

Here are three recipes to inspire a fresh look at deviled eggs: sour, herbal and spicy.

///Originally posted for Food & Nutrition Magazine: Stone Soup/// 

 

Deviled Eggs 3 Ways: Herbal, BBQ and Pickled 

To make a basic deviled egg (makes 6 halves):

Add 3 eggs to a pot and cover with cool water. Cover pot with a lid and heat on the stove until boiling. Allow to boil for 1 minute and turn off heat. Let sit for 12 minutes, drain water and add to a bowl of ice water. After 5 minutes. gently crack eggs and peel. Slice in half lengthwise and scoop the yolk, using a spoon, into a separate bowl. Once the filling is mixed, spoon back into the egg half. 

Sour: Deviled Eggs with Picked Red Onions and Thyme

Deviled eggs 3 ways: with pickled red onions and thyme 

Follow directions to make basic deviled eggs. To the bowl with the yolk add 2 tablespoons 0% greek yogurt, 1 tablespoon mayonnaise and 1 teaspoon dijon mustard. Add a dash of salt and pepper. Mash all with a fork until combined. Top with pickled red onions and a sprig of thyme. 


Herbal: Deviled Eggs with Avocado, Lemon, Herbs and Roasted Chickpeas

deviled eggs 3 ways: herbal with avocado, lemon and herbs 

Follow directions to make basic deviled eggs. To the bowl with the yolk add 1/8th of an avocado, 1 tablespoon Greek yogurt, 1/2 tablespoon mayonnaise and 1 teaspoon dijon mustard and a squeeze of fresh lemon. Add a dash of salt and pepper. Mash all with a fork until combined. Top with chopped basil, parsley and chopped roasted chickpeas. 


Spicy: Deviled Eggs with Paprika and Parsley Infused BBQ Sauce

bbq deviled eggs

Follow directions to make basic deviled eggs. To the bowl with the yolk add 1 1/2 tablespoons 0% greek yogurt, 1/2 tablespoon mayonnaise and 1/2 teaspoon dijon mustard. To the bowl add 1/2 tablespoon of your favorite BBQ sauce, a dash of salt and pepper and paprika. Mash all with a fork until combined. Top with parsley. 

5 Minute Soft Egg

Healthy HostessCarlene ThomasComment

I love poached eggs, but I just can never get them perfectly cooked or smooth. Especially not if I'm in a rush! After obsessively watching Mind of a Chef on Netflix (PBS you rock), I kept seeing the chefs make soft, runny eggs this way. And after trying it, I completely understand! No more over-cooked center or stringy whites.You don't need butter like when you scramble eggs since the yolk is creamy enough! If you're hosting a brunch this Easter weekend, you need to try this 5 minute egg trick. 

5 Minute Soft Egg 
5 Minute Soft Egg 

5 Minute Runny Egg

/// Ingredients ///

  • Eggs
  • Water

/// Directions /// Place eggs in a pot. Cover with water an inch over the top of the eggs. Put a lid on the pot and heat on the stove until you hear the pot boiling. At the first start of the boil, set a timer for four minutes. Once the timer goes off, take the eggs out of the hot water and plunge them into ice water. After about a minute, peel and place on toast, salad, pasta or whatever else you have in mind! 

5 Minute Soft Egg 
5 Minute Soft Egg 

Adult PB&J: Grape Tart with Walnut Crust

Healthy HostessCarlene ThomasComment

Peanut butter and jelly got a major makeover...and it looks damn good. I am a total grape lover and after experimenting (and actually winning a contest) with recipes for California Table Grapes crew, I've really started thinking about my typical ingredients in new ways. And more often than not, I also usually have a fun pan I am desperate to use... Which is exactly what happened here! While many tarts are usually crazy high in fat and refined grains, I felt like there had to be a way to use nuts to create a cohesive pie base. In this case, walnuts give an amazing aroma with a nice crumbly (dare I say, pie like) crust. The grape filling is really just that! I added lemon to bring it to the next level with a bit of sugar to sweeten. So who wants to bring on the healthier adult PBJ? 

Grape Tart with Walnut Crust
Grape Tart with Walnut Crust

Grape Tart with Walnut Crust 

/// Ingredients ///

for the crust:

  • 1/2 C walnut pieces, lightly toasted 
  • 1 C low fat graham cracker crumbs
  • 1 egg white
  • 1 T butter, melted
  • 1 T canola oil 

/// Directions /// Chop toasted walnuts in food processor.Aadd cracker crumbs, mix. Whisk egg white until frothy. Add other ingredient and stir. Press into tart pan bake 325 F for 8 mins.

Grape Filling

  • 2 pounds black grapes, removed from stems, rinsed
  • 1 lemon, zested
  • juice of 1/2 lemon
  • 1/3 C sugar

/// Directions /// Add all to a pot with a lid. Fill with about 1/3 cup water. Put on stove at medium, covered. Stir occasionally. Remove from stove and pour into tart crust. Bake at 325 for an additional 10 minutes. 

Grape Tart with Walnut Crust
Grape Tart with Walnut Crust
Grape Tart with Walnut Crust
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Grape Tart with Walnut Crust
Grape Tart with Walnut Crust

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