HAPPY EASTER .. Deviled Egg Chicks 🐣

Classic Deviled Eggs Plus+ Baby Yoda and Dragon Eggs !

We are bringing back the Classics: Deviled Eggs. Here is the 2022 version. Trending avocado and veganaise deviled eggs brings us right into the 21st century. Kids and adults embrace these healthy sides!

In this video, substitute dried black currents for the pepper corn to make the eyes.

Classic Deviled Eggs

  • Servings: 6
  • Difficulty: easy
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INGREDIENTS
6 large eggs
2 tablespoons mayonnaise (or veganaise)
1 teaspoon Dijon mustard (or Keens mustard powder)
1 Teaspoon of butter
¼ teaspoon freshly ground black pepper
Salt, to taste
Optional: 1 to 2 dashes Tabasco sauce, to taste (cayenne pepper/ chili powder)
Garnish: Paprika & Chives
Whole fresh chives, for garnish
DIRECTIONS:

  1. Gently place room temperature eggs in boiling water and boil for 10 minutes. Remove and place in ice cold water.
  2. Prep the eggs:

    Peel the cooled eggs. Slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter. Slice a small amount of white from the bottom of the egg to steady the egg half -if you need it.

  3. Make the filling:

    Using a fork, mash up the yolks and add mustard, mayonnaise, soft butter, salt, pepper OPTIONAL: Add heat – tobasco, cayenne pepper, etc.. Add more mayonnaise, yogurt or sour cream as necessary to get to the creamy consistency you want.

  4. Pipe or spoon mixture into egg white halves:

    Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves. Sprinkle with paprika.

FAMILY FUN in the kitchen!

Suggestion: Poppy Seeds, Black Sesame Seeds, Dried Currents ( in place of pepper corns), Celery, Red, Yellow, Green Peppers And Black Olives For Decoration.

Recipe start 1/3 into the video -One version of Yoda Deviled eggs ..and a good one!

You can make these Deviled Egg “Chicks” with your kids.
Add dill, wheat grass, chives or curly parsley for CRAZY looking hair.

Use your imagination with veggies and herbs to dress up your egg-y chicks!

EGGS are a great food to include in family meals. They are an inexpensive form of protein and they contain fat, which is essential for brain development in little ones. Try Greek yogurt [ or half mayo and half yogurt or sour cream] instead of 100% mayonnaise. Other healthy additions are spinach purée, mashed sweet potatoes, beets and avocado!

What are Organic Eggs? These eggs use chickens that are fed no animal byproducts and do not live in cages.

VARIATIONS

PICKLED TURMERIC -DEVILED EGGS

To get the yellow eggs, PICKLE cooked and peeled eggs in a jar with of 1/2 vinegar and 1/2 water and 1/2 tsp of turmeric powder for 1 hour or overnight. Add 1/4 tsp of turmeric and a dash of cumin ( 1/8 tsp) to the recipe when you mix the yolks. Store in the fridge for up to 3 days.

Pickled BEET JUICE – Deviled Eggs

Peel The cooked eggs and marinated in beet juice & vinegar (half and half) for all 6 eggs for 3 hours or overnight. I have made these eggs and they have a very small hint of vinegar. If I make pickled beets, I always save the juice for my pickled eggs.

Dragon Eggs….GOLD MEDAL WINNER! 🥇

DRAGON (Deviled) Eggs – No Mayo!

My favourite way to make deviled eggs is to substitute the mayo with 1/2 large or one small avocado plus about one tablespoon of lemon juice or vinegar to prevent the avocado from turning brown too quickly. Avocado will start to brown (oxidize) after it is exposed to air. Serve immediately. The result is a gorgeous colour, and it tastes delicious. I call them Green Dragon Eggs instead of Deviled Eggs.

At Hogwarts School of Witchcraft, dragon eggs are a hit! Get your kids involved to help make Harry Potter’s Dragon Eggs! You can read “Philosopher’s Stone” together ~when Hagrid won a dragon’s egg from a stranger he met down at the Hog’s Head pub in Hogsmeade. Great fun!

For adults: Sriracha and cayenne pepper will put fire 🔥 in your mouth! ♥️ Red gel adds a flaming colour! 🔥

FOOD TIP: Mayo-less deviled eggs are perfect for guests with raw egg allergies. VEGANAISE or AVOCADOS cream up the yolks. Boil or steam eggs with a tablespoon of vinegar or baking soda for best results. Peas and mint adds another dimension to the eggs. Natural dragon dyes: beet juice & blueberry juice. Add 1 tsp. of juice to the yolk mixture. For lighter shades, adding water to the beet juice gives a lighter pinkish color; same for blueberries.

How do you like My Easter Baskets (Stabilize the eggs by cutting a small slit at the bottom of the cooked egg before placing on the platter)

Easter Sunday ⛪ April 17, 2022

Almond Cookies -Keto Friendly

SIMPLY SWEET
This almond cookie is an explosion of flavour,  yet shockingly simple to make. Gluten free. Keto – friendly and does not spike your blood glucose levels. This is my all time favourite  ‘cookie’.  You may be hooked like I was, with your very first bite.  The vanilla extract makes these gems extra good!

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Bernini says. “I’ll give you a hand ( a paw that is)”…

INGREDIENTS
2-3 Egg whites
1/2 tsp. vanilla extract
1/4 cup of sweetener  ( Monk fruit )
3 cups of sliced blanched almonds
a pinch of salt

INSTRUCTIONS

  1. Preheat oven to 350F
  2. Mix egg whites with a fork. Add sweetener, salt and vanilla.  Mix again.  Toss in almonds and mix. (check your egg white consistency here)
  3. Spoon and flatten cookie mixture  on a silicone sheet or parchment or on a cookie sheet.
  4. Bake 20 minute – to a media brown colour
  5. If bottom still soft and sticky  ..turn over bottom side up and put back in the oven
  6. Turn off oven ..let cookies sit 5-10 minutes to dry out.

VARIATIONS
Dip cookie in dark or light chocolate after baking. Flip chocolate side up. Let cool  (see below).

Chocolate Lovers

TIP!
Egg whites vary in size.  Make sure you have enough ‘egg white’ to have a thick consistency when blending – well coated ( sort of gooey). If it looks dry, you may have to add another egg white . Beat the ‘additional’ egg white separately before you add it to your cookie mix. Err on more egg white. Crumble the cookie on yogurt, hot, morning oatmeal, ice cream, salad or cooked green beans. There are more ideas as you  might guess. The ingredients are healthy and you can dress up any meal with healthy almonds.

DID YOU KNOW?
Almonds are not a true nut. It is a seed or pit similar to a peach or olives. My uncle, who reached his 100th birthday,  would enjoy six almonds daily for good health.  Did you know Bill Gates’  frequently snacks on  ‘nuts’.  I’m sure the almond squeaked its way in the mix.   Monk fruit is the trending sugar substitute,  some say no aftertaste. There are various Monk fruits to buy  with varying sweetness. Investigate them before using in a recipe. Monk fruit  toots a higher sweetness level than sugar. Tasting is believing. Swerve is another emerging substitute for sugar you may want to try.

A study published in the Journal of the American Dietetic Association suggests that consuming almonds increases vitamin E levels    Vitamin E is a powerful antioxidant that defends your cells against damage on a daily basis and prevents artery-clogging oxidation and also lowers cholesterol levels. Almonds have a  significant  increase the amount of antioxidants in the bloodstream. Blood flow is improved along with reduced blood pressure.

The EGG Factor -Mayonnaise

Who wrote the book, Great Eggspectations? Charles Chickens!

Summertime craves mayonnaise in cold potato salad, creamy coleslaw and more.  They all start from the simple egg.  The most healthy and versatile food. Homemade mayonnaise is easy to make and better than store bought ( no preservatives ). The flavour is just outstanding!  Mayonnaise is  a “mother”  or  base for Rémoulade, Tartar sauce, Green Goddess Salad Dressing,  Aioli and others.  Historically, it was a tradition in France that  the man of the house made mayonnaise by hand with a whisk, every Sunday.
When I first made this at my neighbour’s place for a dish that she was serving to her guests I showed her how to make it as I was doing it. She thanked me but commented that she really wasn’t interested.  She doesn’t use mayonnaise and she would never make it. That was a year ago.  She now makes it regularly and uses it as a sauce base for  salmon and other dishes. Still raves and shares her recipe with others….spreading the news!

The beauty of home made mayonnaise is not only about the incredible flavour, it is also because of the lack of preservatives and the health benefits.

Natural mayonnaise ingredients and the sauce itself.

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MY MAYONNAISE Recipe
RECIPE
Ingredients
1 to 1 1/2cups of avocado oil (or light olive oil)
1 egg
1 tsp mustard
2 tsp lemon juice
1/8 tsp salt (optional)
pinch of cayenne pepper (optional)

avocado_oil

DIRECTIONS
1.  Start with all your ingredients at room temperature.  ( eggs need about 30 minutes to come to room temperature ).
2.  Combine the egg with mustard and lemon juice in the bowl of a food processor or  blender/
3. Slowly add the oil in a very thin stream –with the processor running.  Keep beating or whisking at a high rate.
TIP: Processor: Pour  oil into the pusher tube, streaming  through the small hole until completely combined.  If your pusher tube does not have a hole, just drill a very small hole in the tube.

Homemade mayonnaise is so easy and so, so good. Daniel Neman shows how to make it in Prep School.

 

This automatically produces a thin stream of oil to pour out.  You don’t have to stand there dripping the oil by hand.
4.  Add the rest of the ingredients near the end and blend together.
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FIXING RUINED MAYO:  Your mayo may separate during or after it had been refrigerated. Refrigerated separation is a quick fix.  Add a tsp of water and whisk it back into a creamy texture.  If your mayo separates during the making process then add a tablespoon of warm water to a warmed bowl and pour the broken mayo slowing into the bowl as you whisk or use a blender.  James Peterson recommends adding another egg yolk.

Broken Mayo: Looks Like Pancake Batter

Julia Child suggests a teaspoon of prepared mustard. Why did the mayo separate? This may occur when you add in the oil too quickly or the initial ingredients were too cold. It is not because you added too much oil.  Heston Blumenthal  tested this theory.  However, it only works well with a cement mixer.  Heston’s mayo recipe is half way through this video—> Heston’s eggs and mayonnaise recipe.  If your mayo is too thick add a splash of water or  lemon juice  and whisk it into a fluffy texture.

Total time under 5 minutes, makes 1 1/2 cups.
Refrigerate for 4-7 days. It won’t last that long!

HAT2FOOD TIP: Blanch your egg in the shell in hot water for 10 seconds. Then, quickly place the egg in icy cold water bath.  Blanching destroys some surface bacteria (in theory).  If you add blanched basil leaves, (add with the egg), when making your mayo – they stay green in the mix. Otherwise the basil will quickly turn black.

Mayonnaise:  Green Basal, Garlic And hot mustard powder & white pepper

IMMERSION BLENDER: If you use an immersion blender, start by keeping the blade at the very bottom of the exact fitting container – Use a mason jar or a glass measuring cup. Start with slow pulses. For best results, make sure you start by dripping in the oil very slowly. The first 30 seconds is critical. If you use this method with a mason jar, all you need to do is add the lid and pop your mayo in the fridge.

WHISK METHOD: The challenger’s mayo – the best workout for your upper arms. Substitute 2 egg yolks for one egg if using the manual method.  Also use only one cup of oil.

Eggs are a Nutrient Powerhouse
Intolerances aside, eggs are a great food.
Yes, the fat is all in the yolk; and all the nutrients.
One egg provides:
• 245 IUs of vitamin A
• 37 IUs of vitamin D
• 19 mg potassium
• 25 mcg folate
• 22 mg calcium

The Perfect Egg

didyouknow2DID YOU KNOW:   The Choline in eggs helps make phosphatidylcholine to benefit your liver, nervous system, and brain.  According to Dr. Jonny Bowden in his book The 150 Healthiest Foods on Earth.

Solution: Buy The Best Eggs, Cook Them Right and Eat Infrequently