Deviled-Eggs

After celebrating Easter, one item usually sits, untouched, in the refrigerator… a plethora of hard-boiled eggs.

Aside from the deviled-egg, how does one consume said eggs in order to prevent the sulphur-smell from spreading and wreaking havoc on other foods resting content in the fridge?

While traditional deviled eggs are high in both fat and cholosteral (due to the egg yolk), there are alternatives to using the non-fat egg white in healthy recipes.

A few simple recipe ideas: simply cut the hard-boiled egg in half and discard the yolk. Fill with:

Smoked salmon, chicken salad, turkey salad, tuna salad, cooked lentils, quinoa, rice, beans, sauteed vegetables… even chopped steak, ground beef, seared tuna, olives or nuts/seeds.

While some look at egg whites as being “lackadaisical” in flavor as a weakness, it can also be considered a strength: the mild taste can pair beautifully with a mydrid of other flavors. After removing the yolk, the boiled egg whites acts as a pure-protein, non-fat spoon… cradeling whatever filing is piled into its naturally-shaped trough.

One of my favorite “faux” deviled eggs is a hard-boiled egg white stuffed with lentils… it pairs brilliantly with smoked salmon. I recently made a chive oil (thank you, Vitamix), then paired smoked salmon with fresh chives, lemon juice, beet coulis (use blender or Vitamix to blend cooked beets, olive oil, lemon juice, salt and cayenne pepper), fresh guacamole, a few sautéed mushrooms, salmon roe and microgreens.

How to prepare the lentils…
I prefer red lentils. First, wash the lentils with luke-warm running water – red lentils are notorious for having a small film of “grit” covering the beans… stones may also be mixed into the colored beans… rinsing will eliminate the impurities. Place the cleaned lentils in a saucepan and (1 cup) and add 2 1/2 cups of chicken/vegetable/beef stock. Bring liquid to a boil, then lower to a simmer. Cover the pan and allow to simmer on a low temperature for about 25 minutes. You will know they are finished cooking when they resemble a thick puree (they often do not retain their circular-shape during the cooking process). Season with fresh herbs, smoked sea salt, lemon juice and cayenne for a kick! Stuff into boiled-egg whites. Incredibly simple, healthy and brilliant with fresh herbs (cilantro, basil, rosemary), dried herbs (Italian seasoning, Herbs de Provence, Oregano) or spices (Turmeric, Curry, etc.)

As my chefs at Le Cordon Bleu would say, “c’est toujours une solution” meaning… “there is always a solution.”

Rather than make a traditional deviled egg… enjoy making a new, healthier version. Your body will love you. Guaranteed.

Love y’all dearly! ♥