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Apple and Dill Deviled Eggs (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Messing with the beloved deviled egg can be a dangerous gambit in my family. Luckily, a little apple goes a long way in this recipe. I like a bit more tang so I tend towards equal parts mayo and mustard in my filling, but you could easily use more mayonnaise like most recipes call for.
6 hard-boiled eggs
½ Granny Smith apple, diced
½ shallot, diced
1 tablespoon butter
1 tablespoon fresh parsley, chopped
½ tablespoon fresh dill, chopped
1 ½ tablespoons mayonnaise
1 ½ tablespoon Dijon mustard
Salt and pepper to taste
Melt butter in pan over medium-heat and add shallots. Add apple and sauté for 1-2 minutes. Add parsley and cook another minute longer. Remove from heat.
Slice eggs in half lengthwise and combine yolks with mayonnaise, mustard and apple mixture in a bowl. Season with a pinch of salt and pepper.
Spoon a dollop into each egg white and sprinkle with fresh dill.
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