EGGS- tra good!
GOOD EATS
holesome, nutritious, and delicious, W versatile eggs can liven up any meal.
CREAMY GARLIC DEVILED EGGS Prep: 20 minutes | Servings: 12 1 egg yolk 3 tablespoons Dijon mustard 1 cup olive oil 2 tablespoons fresh lemon juice Notes: This recipe will make more garlic mayo than is needed for the dozen deviled eggs. Use on ham sandwiches, in egg salad, or as a dipping sauce for roasted cauliflower. Refrigerate up to a week. If you don’t have an immersion blender, try a standard blender or whisk continuously for 15 to 20 minutes. In a tall bowl or glass, combine egg yolk, mustard, olive oil, lemon juice, and water. Blend with an immersion blender for 90 seconds until very smooth and thick. Add garlic and blend until incorporated. If mixture doesn’t turn into what looks like
1 teaspoon water 3 tablespoons finely chopped garlic 1 dozen hard-boiled eggs fresh dill and salt for garnish mayonnaise, try adding another teaspoon of water or start a new batch and mix the second batch into the first batch. Peel the hard-boiled eggs and slice in half lengthwise. For a more upscale presentation, cut off the thin ends and stand upright. Scoop out yolks into a medium-sized bowl. Add 1/4 cup garlic mayo and incorporate until smooth. Scoop mixture into a piping bag and pipe into the egg whites. Garnish with fresh dill and salt, if desired. Refrigerate up to 3 days. Per serving: 104 calories, 9 grams fat (2 grams saturated fat), 1 gram total carbohydrates, 0 grams fiber, 6 grams protein.
APRIL 2020 • OHIO COOPERATIVE LIVING 15
