Search the Community
Showing results for tags 'deviled'.
Found 2 results
Besides being healthy and fiber-rich, these two recipes will have your guests asking you to send them the recipes! Cilantro Edamame Deviled Eggs 1 cup edamame, cooked 5 hard boiled egg yolks 1 cup silken tofu pinch of sea salt and pepper 2 tsp. balsamic vinegar 1/4 tsp. curry powder 1/4 cup fresh cilantro, finely chopped 10 egg white halves (yolks hollowed out) Directions: Toss all ingredients except egg whites into the food processor; pulse until smooth. Transfer mixture into hollow egg white halves. Serve chilled with a sprinkle of chili powder. Orange Edamame Salsa 2 cups edamame, cooked 1 large cucumber, chopped 1 yellow bell pepper, chopped 1/3 cup white onion, chopped 1 tsp. orange juice 1/4 tsp. orange zest 1 cup corn 1/2 cup chickpeas pinch of sea salt and pepper Directions: Toss all ingredients into a food processor; pulse until smooth. Transfer to a serving dish. Serve chilled with gluten-free crackers.
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. Ingredients: 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 Preparation: 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.