RECIPE: More Angelic Devilled Eggs

Easter tends to bring an onslaught of eggs, one of those hotly-debated foods that seem good for you one minute, bad for you the next.


By Gayle Van Wely

Why? Well, eggs are high in cholesterol, and while it is unhealthy to have too much cholesterol in your blood, the trick is: Eating eggs doesn’t necessarily increase blood cholesterol. With that good news in mind, we’ve updated a classic egg preparation with an eye toward making it healthier. Our Angelic Devilled Eggs showcase natural flavors, including smoky paprika and the salty goodness of fish roe. The eggs themselves are packed with protein and minerals, and we’ve also replaced fatty, processed mayonnaise with lower-fat, more natural alternatives that offer the same creamy goodness.

Ingredients

• 6 jumbo organic eggs
• 1/2 tsp. Dijon mustard
• 1 tbsp. chopped chives
• 1 tsp. Worcestershire sauce
• 2 tbsp. Greek plain yogurt
• 1 tbsp. crème fraîche
• 1/2 tsp. chili oil
• 1 tsp. olive oil
• ground black pepper
• garlic powder
• 3 oz. salmon roe
• smoked paprika

Preparation
The perfect hard-boiled egg is achieved by bringing eggs and cold water to a rapid boil, then covering them immediately, turning off the heat and letting sit for 11 to 14 minutes depending on the size of the eggs. Then, place the eggs in a cold-water bath and wait a few minutes before peeling them under cold water.

Halve the eggs, and mash the hard-boiled egg yolks, yogurt, crème fraîche, olive oil, chili oil, Worcestershire, mustard, black pepper and garlic powder to taste. Mix in 1 tablespoon chopped chives. Spoon the mixture into the egg whites; top with roe and paprika.

If you like this recipe but miss the unique tang of mayonnaise, try it with homemade mayo instead of the yogurt and crème fraîche.

Homemade Mayo

• 1 large egg yolk*
• 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon white wine vinegar or champaigne
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder plus more to taste or Sel de Mer
• 1/2 cup extra virgil olive oil, divided
• 1/4 cup Avocado oil or grapeseed oil

Preparation

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon garlic powder in medium bowl. Blend till bright yellow with a whisk or an emersion blender (my choice) until blended, about 30 seconds. Whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/4 cup olive oil and 1/4 cup avocado oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

*Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.

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