It’s the first day of the work week, and we all know what that means. Yup – it’s time for
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We eat a LOT of eggs in our house; they are the breakfast of choice, especially on weekdays. They’re fast and easy to prepare and are a marvelous balance of healthy fats, protein and nutrients. Eggs are versatile, too – they can be hard or soft boiled, scrambled, fried, sauteed or baked; made into quiches, frittatas, omelets, custards, souffles and meringues. They can be dressed up, or dressed down.
And they can be made into deviled eggs. Who doesn’t love deviled eggs? Even I, who would gladly toss the egg whites and eat nothing but yolks if given the choice, like them. This is a nice variation – the curry powder brings a nice touch of heat (to say nothing of a gorgeous scent), and the mustard and vinegar lend them a pleasing sharpness, while the paprika introduces a smoky note.
Who would have thought the humble deviled egg could be described like that?
Note: I was going to top the eggs with some balsamic capers that have been sitting in my fridge (I really think that would have taken them over the top), but when I read the label I saw – much to my dismay – that they contain sulfites, which I’m avoiding for the duration of this Whole30. And may continue to avoid once it’s over, but more on that later this week. At any rate, if you’re caper-inclined and decide to make these, please use them and let me know how they were. I’m a bit bummed I didn’t get to include them.
This recipe can be easily multiplied if you are making them for a group, or want to keep them in the fridge for a quick and easy snack during the week.
Curried Deviled Eggs
6 large hard-boiled eggs, peeled
1/2 cup mayonnaise, preferably homemade
1 teaspoon prepared mustard
1 teaspoon apple cider vinegar
1 teaspoon curry powder, or to taste
salt and freshly-ground black pepper, to taste
Cut the eggs in half lengthwise; scoop the yolks into a medium-sized bowl and set aside the whites on a plate.
Add the mayonnaise, mustard, vinegar, and curry to the bowl and mash into the egg yolks with the back of a fork until the mixture is well-blended and creamy. Taste, and season as needed with the salt and pepper.
Using a teaspoon, mound the yolk mixture into the center of the egg whites on the plate. Sprinkle with the smoked paprika.
Cover loosely with plastic wrap and refrigerate until ready to serve.
Nutrition (per serving): 228 calories, 21.7g total fat, 209mg cholesterol, 122.8mg sodium, 73.5mg potassium, 1.7g carbohydrates, <1g fiber, 1.3g sugar, 6.7g protein.