Bacon Ranch Deviled Eggs
Bite-sized eggs filled with creamy herb ranch dressing and topped with salty pork belly croutons, these deviled eggs make a great appetizer for a party or for any gathering. If you have never made deviled eggs before, don’t shy away. They are really not that difficult, and they are something everyone loves! So go ahead and share.
MAKES 12 EGGS RANCH DRESSING ½ cup duck fat mayonnaise 2 tablespoons full-fat, unsweetened coconut
milk 1 clove garlic, crushed 1 tablespoon fresh chives, finely chopped 1 teaspoon fresh parsley, finely chopped 1 teaspoon fresh-squeezed lemon juice ½ teaspoon onion powder ¼ teaspoon salt Cracked black pepper, to taste
Prepare the ranch dressing by mixing together all the ingredients. Keep the dressing in the refrigerator until needed later. Place the eggs in a pot and cover them with room temperature water. Bring the water to a rolling boil, cover the pan with a lid and remove from heat. Set aside for 10 minutes. Use a slotted spoon to lift the eggs out of the pan, placing them carefully in a bowl and covering with ice water. Cool the eggs for 10 minutes. Use the back of a spoon to gently crack the shells. Peel and discard the shells. Slice the eggs in half and gently pinch together to release the yolks, removing any remaining yolk with a small spoon. Add the egg yolks, ranch dressing, and cayenne pepper to a small bowl. Use an immersion blender to whip the mixture until it is smooth or use a fork to mash the mixture. Add the yolk filling to a piping bag or resealable plastic bag with the end snipped off, and pipe into the empty egg whites. Garnish each deviled egg with a few croutons, a sprinkle of lettuce, and a few cracks of fresh black pepper. Store the eggs in the refrigerator until ready to serve. Source: All-American Paleo Table: Classic Homestyle Cooking from a Grain-Free Perspective by Caroline Potter. Reprinted with permission from Page Street Publishing Copyright 2015.
DEVILED EGGS 6 eggs ¼ cup Ranch Dressing Few dashes cayenne pepper, to taste ½ cup Crackling Pork Belly Croutons (recipe
on page 32) 1 romaine lettuce leaf, thinly sliced Freshly cracked black pepper, to taste
PRO TIPS: • Start with eggs that are a few days old. They are much easier to peel, and you won’t end up with lots of cracks in your whites. • The ranch dressing can be made ahead of time and makes a great salad dressing or afternoon snack when dipped with vegetable crudités or sweet potato chips. Vigor Nuts are invigorating and nutritious. Eating a combination of nuts, in moderation, provides a variety of health benefits including reducing stress, reducing the risks of heart disease, and aiding in weight maintenance. Use less (or more) cayenne pepper depending on your desired heat index, and also feel free to substitute the nuts listed for other kinds as your taste prefers.
1 cup raw almonds 1 cup raw pecan halves 1 cup raw cashews ½ cup pepitas (pumpkin seeds) Himalayan salt, coarsely ground,
to taste Pepper, coarsely ground, to taste 2 teaspoons ground smoked paprika ½ teaspoon ground cayenne pepper 3 tablespoons brown sugar
Preheat oven to 350 degrees. Mix the nuts with your hands. Combine seasonings in a small bowl. Add seasonings to the nuts and mix well. Pour nuts onto lightly greased baking sheet and shake into an even layer. Roast for 15 minutes, being vigilant so they do not burn. Allow nuts to cool slightly. Serve warm. Source: For The Love Of Food And Yoga: A Celebration of Mindful Eating and Being by Liz Price-Kellogg and Kristen Taylor Reprinted with permission from Skyhorse Publishing, Inc.