Really Good Deviled Eggs

Really Good Deviled Eggs

 

Don’t know what to do with all the egg hunt leftovers?
How about some really good deviled eggs?

 

really good deviled eggs

I have a great source of truly free range duck eggs, and so once a week I go pick up a dozen from right down the road.

Having a good source of mineral, healthy cholesterol, vitamin D rich eggs is a treat.
So, I’m  eating lots of raw egg yolks in smoothies, and making yummy egg dishes through the week.

Deviled eggs is my all-time favorite.  And, this recipe is easy and versatile.

Really Good Deviled Eggs

Really Good Deviled Eggs

Ingredients

  • 6 organic or pastured eggs
  • 1 heaping tblspoons Natural Value coconut milk cream
  • To make coconut cream, put a can of N.V. coconut milk in the fridge overnight. When you open the can the next day the cream of the coconut milk will be condensed at the top....real coconut cream! With a spoon gently separate the cream from the milk, and save the de-creamed milk for other recipes.
  • 6 de-pitted and finely chopped olives
  • 1 large finely chopped real pickle (like Bubbies or other real fermented pickles)
  • 1/8 tspoon unheated honey
  • 1 medium squeeze of mustard
  • pinch roasted fennel
  • big pinch real salt and black pepper

Instructions

  1. Hard boil eggs - rolling boil for approximately 2 minutes.
  2. After eggs have cooled, gently cut in half lengthwise, and scoop yolks out into separate bowl.
  3. Mix yolks and rest of ingredients together well - I usually mix up deviled eggs with my hands so that I can feel when the mixture gets really smooth.
  4. Spoon the yolk back into the whites, and chill for 30 minutes....if you can wait that long!
  5. Sprinkle a little roasted fennel on top to serve.
http://victorialafont.com/really-good-deviled-eggs/