Deviled Eggs

🖨️ Print post

Shunned for several decades by orthodox practitioners as a high-cholesterol food wrongly believed to cause coronary heart disease, the egg is making the comeback it deserves. Eggs have provided mankind with high-quality protein and fat-soluble vitamins for millennia. Properly produced eggs are rich in just about every nutrient we have yet discovered, especially fat-soluble vitamins A and D. Eggs also provide sulphur-containing proteins, necessary for the integrity of cell membranes. They are an excellent a source of special long-chain fatty acids called EPA and DHA, which play a vital role in the development of the nervous system in the infant and the maintenance of mental acuity in the adult—no wonder Asians value eggs as a brain food. Egg yolk is the most concentrated source known of choline, a B vitamin found in lecithin that is necessary for keeping the cholesterol moving in the bloodstream.

Ingredients

• 6 medium eggs
• ½ cup piima cream or creme fraiche
• ½ teaspoon sea salt
• ¼ teaspoon cayenne pepper [optional if you don’t enjoy that spicier flavor]

Instructions

1. Place eggs in a pan of cold water and bring to a boil.
2. Reduce heat to a simmer and cook for 15 minutes.
3. Remove with a slotted spoon and chill in refrigerator.
4. Slice lengthwise and remove yolks carefully.
5. Place yolks, cultured cream, salt and cayenne pepper in a food processor and process until smooth.
6. Carefully return the yolk mixture to the hollow of the egg whites.

[Garnish with fresh chives, paprika or even salmon roe, if you have it.]

🖨️ Print post