Deviled eggs with curry and fresh dill are about the easiest anytime appetizer dish there is! They are often gobbled up at barbecues, funerals, holidays (especially Easter), potlucks…anytime! And being naturally low carb they are perfect for most dieters! And two halves only have 1 Weight Watcher Points!!!! Winning!
Deviled Eggs with curry and dill are perfect for Thanksgiving and Christmas!
If you’re like me, holiday dinner duties are usually split with family members. One person doing the whole shebang is just nutty! Especially when it is the biggies like Thanksgiving or Christmas! And coming up with an appetizer for these feasts that is light yet satisfying can sometimes just send me over the edge!
A creamy and a little spiced deviled egg always hits the spot! They’re super easy to make and can be whipped together a day ahead. The only problem with doing them ahead of time is they might not make it till the next day. Hide them in the back of the fridge if you have room!
First off boil some eggs. Depending on how many guests you are expecting will tell you how many to boil. In my family were good with about 3 deviled eggs a piece (actually that’s a low average depending on how good they are). I’d say boil a dozen and you can always make egg salad with the left overs.
Everyone boils eggs differently. I boil uncovered for 1 minute in slightly salty water, then cover and take the pan off the heat; let set for 10 minutes.
Drain the hot water from the pan and replace with cold, ice water.
Let the eggs set for an additional 10 minutes in the cool water.
Lastly, either put them in the fridge and save for later or start peeling. The shell should come right off especially if you get a good grasp of the membrane just under the shell.
Let the shelled eggs rest on a paper towel to absorb the excess moisture.
While the eggs are resting; whisk together the mayo, mustard and spices in a medium bowl.
Scooping and Mashing
Slice eggs long ways and scoop out the cooled yolks into the bowl with the mayo mixture. Be careful not to tear the whites. Note: warm whites are easier to tear.
With the back of a dinner spoon mash the yolks into the mayo mixture until all the egg yolk lumps are gone. Taste test…adjust seasoning.
With 2 spoons, scoop (like cookie dough) egg yolk mixture back into egg whites. Smooth out semi compact.
Garnish with more fresh dill (cutting with scissors over eggs). Add a couple of capers, finely chopped olives, pimentos, etc. if you like or garnish with an assortment of morsels.
Set in fridge uncovered until it’s time to munch!
Scooping vs. Piping Deviled Eggs
I’m always amazed when I go to someone’s house and they’ve made deviled eggs that are perfectly whipped and piped. My first thought is “are they store bought ?”(nothing worse than store bought deviled eggs, period!) and my second thought is “whyyyyyy”? Whipping and piping is just an extra couple of tedious steps that I personally don’t have time for. And EXTRA utensils to wash, why?????
You know they make dishes especially for deviled eggs and really cute ones at that!!! Below are a couple I found that would be perfect for the holidays and year round!
Boil eggs. I use the 1-10-10 method: Boil 1 minute in salted water then cover. Take off heat and let set for 10 minutes with cover on. Drain water and replace with cold water and ice. Let set for 10 more minutes or longer. Place in fridge or peel if you're going to use immediately.
While waiting on boiled eggs to cool, whisk together all other ingredients in a medium bowl. Taste. Add more seasoning if needed.
Peel eggs under running water and place on paper towels to absorb extra moisture.
Slice eggs long ways when completely cooled. Scoop out egg yolk into bowl with mayo mixture. With back of spoon, mash up yolks and mayo mixture. Mix until smooth. Taste for additional seasoning if needed.
Scoop yolk mixture into halved egg whites and make smooth and semi packed. Sprinkle with additional fresh dill. Add capers, chopped olives, pimentos if desired. Refrigerate uncovered until ready to serve.
This easy homemade Dijon Italian Salad Dressing will easily be a fast family favorite. Just a few simple fresh ingredients you’ll understand why homemade salad dressing is by far better than any restaurant or store-bought kind. Move over Caesar Salad; say hello to yummy Dijon Italian Salad Dressing!
Dijon Italian Dressing is so easy to whip together!
I usually don’t write down my famous (LOL)Italian Salad Dressing but I made an exception this time. Thought I better start writing these things down before I get to old to remember what I did, LOL!
You start with these ingredients:
Olive Oil (you can use any oil you have on hand)
White Balsamic Vinegar… In this house we don’t like dressing to tangy so I used 1/3 cup white balsamic vinegar to 1/2 cup olive oil. Of course, you can adjust this to taste. If it’s still makes you pucker up and squint then add more oil.
Dijon Mustard (I use Koops) It’s organic, easy to find and Whole 30 Approved!
Fresh Rosemary and thyme (from my garden)
The secret ingredient…green olive juice (can be added in any amount your taste buds prefer)
You pretty much blend everything up in a single-serve blender and let it sit in the fridge until you’re ready to use it! Made with fresh, organic ingredients you can both pronounce and spell!! Win, Win!!
Uses for Italian Dressing:
If you’re not in the mood for a big healthy salad you can always use the Dijon Italian Salad Dressing as:
a chicken marinade
a dip for an antipasti plate, veggie platter or Pizza
use as adelicious pasta sauce
Use on a plain avocado slice
Or just eat it by spoonfuls!!!
Salad Extras to Include in Your Big Italian Mob Salad:
Pepperonis, Salami, Canadian Bacon, Regular Bacon, Ham
Sliced Red Onion
Mozzarella and/or Parmesan Cheese
How Long Does It Stay Fresh in the Fridge?
It should keep a couple of weeks in the fridge…that is if it’s not eaten up first!
Who doesn’t like Chicken Salad? I’m not sure I know a single person who doesn’t. The possibilities are endless: Mexican, traditional, with grapes or without, apples, spicy, bland, with nuts…without. Well, you get the idea!
Chicken Salad Diet Options
It’s so easy to make it Keto, Low Carb, Low Fat, Paleo, Whole 30, Weight Watchers, or even a full on comfort dish!
For Keto you would add full fat mayo, avocado, cheese (any kind including cream cheese), just stay away from adding carbs like Chinese crunchy noodles, croutons, raisins, grapes, etc.
To make it low carb you might choose one kind of fat like mayo, hard boiled eggs, lots of veggies like green or red onion, jalapenos, pimentos, red bell peppers, black or green or both olive colors, and any kind of nuts or seeds (almonds and sunflower seeds are yummy in chicken salad).
Paleo ingredients would include avocado, homemade mayo (yum) or organic store bought made with out sugar. Nuts, olives, onions, pimentos, peppers, anything on the Paleo ingredient list would work.
Ingredients for Whole 30would basically be the same as Paleo but you could add a chopped sweet or white potato (potatoes would be delicious!).
If you’re following Weight Watchers stay away from adding full fat mayo and go for the light mayo, maybe add a little mustard, any kind of fruit or veggie, fresh herbs, hard boiled eggs. Don’t add cheese or nuts, both have tons of points and you’ll never miss it.
Let’s face it, peeling garlic is just a pain in the butt! It’s time consuming, messy, and some of those little ones are just not worth the effort!
And if you get a fresh one it’s double hard. If you get an old one the skin comes right off; but who wants to eat old garlic…not me!
No special garlic equipment required!
It’s taken me quite a few years to evolve to master garlic peeler status but I have arrived! It’s really very easy and you don’t need any special equipment.
I’ve found after spending hours peeling it’s easier to just crush the cloves slightly.
Old garlic method!
I use to take the flat side of a knife, lay it on top of the clove and then hit the flat side with the palm of my hand.
This technique worked really well but it does have it’s draw backs like… what if the knife slips, Ouchy, Ouchy, Ouchy!!
meat mallet and fresh backyard garlic
New garlic method!
So long story short, using an old standard meat mallet is by far the winner of the garlic peeling dilemma. One quick whack and the skin comes right off; the cloves are crushed enough you only have to make a few short cuts and your done! Not to mention the fun it can be?
This method is especially helpful with the smaller stressful cloves.
a bunch of backyard garlic
There you have it…short and sweet and ready to eat! No need to ever avoid using garlic cause it took too much time to peel and chop. And no excuses for just using one garlic clove in a recipe…that’s just plain ridiculous!
Try this technique in one of my favorite garlic infused recipe!