Monday, April 21, 2014

Happy Easter Monday! {salsa deviled eggs}

Today is Easter Monday, also known as "Renewal Monday". I find that name very fitting for at least one thing: hard boiled eggs!

If you're like me, you have an abundance of beautiful, naturally dyed Easter eggs in your fridge. Now, while they're almost too beautiful to eat, they are quite tasty... so let's "renew" them into deviled eggs! {Now that I think about it, it is pretty ironic to be eating Devil eggs the day after Easter... oh well!}

If you like, you can make plain old boring deviled eggs by mixing the yolks with a bit of my homemade paleo mayo, sea salt, and pepper to taste.

If you're feeling a bit more adventurous, you could give my Avocado Deviled Eggs a whirl.

Or, if you're looking for a real taste bud pleaser, you could try my Salsa Deviled Eggs.

These babies are fresh, creamy, zingy and pack just the right amount of heat for a punch of amazing salsa flavor, all neatly packaged in perty finger food form.

I'm giving you the basic recipe for one egg here, but feel free to double {or triple or...} the recipe to suit your needs. These can be stored in the fridge, covered, for about three days. But I doubt they'll last that long :p

Salsa Deviled Eggs

  • 1 hard boiled egg, peeled and cut in half
  • 1 tbsp finely diced tomato
  • 1/2 tbsp finely diced shallot
  • 1/4 tsp lemon juice
  • 1/8 - 1/4 tsp cayenne pepper
  • 1 tsp homemade mayo
  • Sea salt and black pepper to taste
  • *optional: sliced green onion to decorate
  1. Mix together the egg yolks, tomato, shallot, lemon, cayenne and mayo until smooth.
  2. Season with salt and pepper.
  3. Spoon into the egg white halves and top with sliced green onion.

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