When thinking about this upcoming Easter holiday, and this food blog, I thought to myself: "What are some of my family's traditional Easter foods? Do I eat them anymore? If so, how can a put a "healthier" unique twist on them." I came up with a myriad of Easter food favorites. Included in that list was the deviled egg. Deviled Eggs in my circle have been served, and I've been eating them, the same way since I can remember. Egg, mayonnaise and paprika are the order of the day with this brunch appetizer. While mayonnaise likes my body plenty, my body doesn't like IT anymore. While paprika is nice, other spices are nicer. And, to my knowledge a fresh herb goes well with anything. With the latter and former knowledge in mind, I thought a new Deviled Egg was in order.There is nothing so outrageously new in this recipe that the foundation...the egg and its white and yolk are excluded.
However, instead of the standard mayonnaise, I added protein filled Greek Yogurt to an already protein laden egg. Instead of paprika, I surmised that nutmeg and sea salt would go swimmingly with the yolk and yogurt mixture. Of all the herbs in the world, my favorite is cilantro. It adds a fresh clean taste to any dish (including an egg dish). Since we are in the season of the Easter Basket, why not add the cilantro like you would add "grass" to an Easter Basket.
But an Easter Basket wouldn't be an Easter Basket without some sort of sweet or sour candy. So lemon zest was used to top off the Deviled Egg Baskets to truly make it Easter worthy.
Deviled Egg Baskets
6 hard bowled organic free-range Eggs
6 tbsp Greek Yogurt
2 heaping pinches of Nutmeg
2 pinches of Sea Salt
1 bunch organic Cilantro
1 small organic lemon
In a pot, boil the eggs until they are hard boiled. When the eggs are done, drain the water from the pot, and rinse the hard boiled eggs under cold water for about 30-60 seconds. Lightly tap the eggs on a hard service so the shells begin to crack. Peel the egg shells off, exposing the egg white. With a sharp knife, slice the eggs length wise in half. Extract the yolks of the eggs carefully (so as to not puncture the egg white in any way). Place the egg yolks in a mixing bowl and add the yogurt, nutmeg and sea salt. Mix throughly together.
Rinse the cilantro in filtered water. When finished rinsing, tear off copious amounts of the cilantro's whole leaves, discarding the stems. Place the wet leaves in between two paper towels and gently pat the top paper towel to dry the cilantro leaves (see picture above).
You have two options here. First, Place the egg yolk mixture into a pastry bag with a #5 pastry tip. Stand a a couple of cilantro leaves at the end of the egg white's center hole. While holding the cilantro leaves in place, add the egg yolk mixture to the egg white using your pastry bag (making sure the base of the cilantro is thoroughly covered by the egg yolk, while the leaves remaining sticking out). The Second option is to use a small spoon and scoop the egg yolk mixture into the center of the egg white hole. With a butter knife push back a small section of the yolk (as pictured above), placing a couple of cilantro leaves in the slight opening between the yolk and the egg white. Holding the cilantro leaves in place, use the knife to cover the base of the cilantro leaves with the already existing egg yolk mixture in the egg white, making sure the leaves remain sticking out of the egg white.
When you have completed filling your egg whites with the yolk mixture and cilantro, zest the skin of the lemon on and around your Deviled Egg Baskets to taste.