Servings - 3 (4 halves each)
Prep time - 15 minutes
Cook time - 17 minutes
INGREDIENTS -
6 large eggs
FOR ASIAN STYLE:
¼ cup vegan mayonnaise
1 tsp. Dijon mustard
¾ tsp. finely grated lemon peel (lemon zest) (approx. ½ lemon)
1 Tbsp. fresh lemon juice
½ tsp. Sesame Infusion (see below for Sesame Infusion recipe)
1 pinch ground black pepper
¼ tsp. Thai fish sauce
1 Tbsp. bonito flakes (optional)
Ground sweet paprika (for garnish; optional)
FOR SCANDINAVIAN STYLE:
¼ cup reduced-fat (2%) plain coconut yogurt, or yogurt of your choice
1 tsp. Dijon mustard
¾ tsp. finely grated lemon peel (lemon zest) (approx. ½ lemon)
1 Tbsp. fresh lemon juice
2 Tbsp. finely chopped smoked salmon (reserve a small amount for garnish)
1 Tbsp. finely chopped fresh dill (reserve 1 sprig for garnish)
1 pinch ground black pepper
1 pinch Himalayan sea salt
FOR DEVIL’S CURRY:
¼ cup reduced-fat (2%) plain coconut yogurt, or yogurt of your choice
½ tsp. finely grated lime peel (lime zest) (approx. ½ lime)
1 Tbsp. fresh lime juice ½ tsp. ghee (organic grass-fed, if possible)
1 Tbsp. sliced green onion (reserve a small amount for garnish)
1 tsp. curry powder (reserve a small amount for garnish)
1 tsp. finely chopped serrano chili, seeds and veins removed
¼ tsp. Himalayan sea salt
2 kaffir lime leaves, stem and center vein removed, finely chopped (optional)
INSTRUCTIONS -
1. Bring water to a boil in a large saucepan over high heat.
2. Add eggs; cook for 12 minutes. (Note: To avoid cracking, remove your eggs from refrigerator 30 minutes before you cook them.)
3. Remove eggs from boiling water; immediately place eggs in an ice water bath to stop cooking process. Peel eggs as soon as they are cool enough to handle. (Note: The shock of ice water separates shell from the white, making eggs a snap to peel, but if you leave them in cold water too long, the temperature equalizes and the effect is lost.)
4. Carefully cut eggs in half. Follow instructions for the recipe or recipes you want to make.
FOR ASIAN STYLE:
1. Place yolks in food processor (or blender). Add mayonnaise, mustard, lemon peel, lemon juice, Sesame Infusion, pepper, fish sauce, and bonito (if desired); pulse until smooth.
(Note: The size of yolks varies and more or less mayonnaise might be needed to achieve the desired consistency; you are looking for a texture similar to frosting.)
FOR SCANDINAVIAN STYLE:
1. Place yolks in food processor (or blender). Add yogurt, mustard, lemon peel, lemon juice, salmon, dill, pepper, and salt; pulse until smooth.
(Note: The size of yolks varies and more or less yogurt might be needed to achieve the desired consistency; you are looking for a texture similar to frosting.)
FOR DEVIL’S CURRY:
1. Place yolks in food processor (or blender). Add yogurt, lime peel, lime juice, ghee, green onion, curry powder, chili, salt, and lime leaves (if desired); pulse until smooth.
(Note: The size of yolks varies and more or less yogurt might be needed to achieve the desired consistency; you are looking for a texture similar to frosting.)
FOR ALL EGGS:
1. Arrange egg whites on a serving plate. Set aside.
2. Place egg yolk mixture in a 1-gallon freezer bag (or piping bag). Cut off a small piece of one corner and use like a piping bag to pipe mixture evenly and neatly into the center of each egg white.
3. Garnish with sweet paprika (if desired) and a drop of Sesame Infusion for Asian Style Eggs; salmon and dill for Scandinavian Style Eggs; or curry powder and green onion for Devil’s Curry Eggs; enjoy!
SESAME INFUSION RECIPE (for Asian Style)
Servings - 12 (1/2 tsp each)
Prep time - 10 minutes
Cook time - 15 minutes
INGREDIENTS -
¼ cup sesame oil
3 cloves garlic, finely chopped
1 Tbsp. finely chopped fresh ginger
½ tsp. ground smoked paprika
INSTRUCTIONS -
1. Heat oil, garlic, and ginger in small saucepan over low heat, stirring occasionally, for 12 to 15 minutes, or until garlic has turned golden brown. Remove from heat.
2. Add paprika; allow to infuse until oil has cooled to room temperature.
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