Its been a couple weeks since I’ve been able to share from the KidneyGrub kitchen. That is not because we haven’t been cooking. Oh man, have we been cooking and creating, but time to write?
Easter is coming and so I wanted to make sure that absolutely we shared our recent deviled egg experiments. (Because, you know, if a week or so, you will likely be overrun with boiled eggs). These turned out great! Who knew that you could get such a spectrum of flavor from this basic dish.
A basic deviled egg is always a nice appetizer or snack. But add a little spice and herb, and “POW!” this dish takes on a whole new life. I had a hard time deciding which one I liked best. They were all so unique, but very very tasty. We took a basic deviled egg recipe and split three ways. They we added three simple spice blends, smoked paprika, curry + turmeric, and fresh herbs + finely diced green onion. The results were a smoky, bacon-inspired egg, a beautiful curry egg, and a fresh-tasting egg perfect for spring. We added NO salt to this recipe. None. Not a single grain. And, yes that makes us smile!Print
Make your kidney-friendly appetizer tray come to life with three different variations of the classic deviled egg.
- 6 large eggs
- 1 teaspoon Dijon mustard
- 1 tsp vineagar
- 3 tablespoons mayonnaise
Smoky Variation:1 tbsp smoked paprika
Curry Variation: 1 tsp curry powder, 1 tsp turmeric
Garden Herb: 1-2 tbsp of finely diced green onion or sweet onion, 1-2 tbsp of fresh herbs such as basil, dill, cilantro and/or parsley (we used all 4 and it was divine!)
- Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, and other desired seasoning, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites.