Ba­con Ranch Dev­iled Eggs

Natural Solutions - - Food Matters | -

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.

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