This recipe adds a new flavor to deviled eggs, and a rich green color to the plate. —Mia
8 deviled eggs
Medium Lacinato Kale Leaves
Fresh Squeezed Lemon Juice
Fine Sea Salt
Apple Cider Vinegar
Sambal Oleek or similar chile paste
Slices of Pickled Beet
In This Recipe
Hard boil your eggs, peel, scoop the yolks into a bowl and set aside. I used farm fresh eggs, but let them sit in the fridge a few days so that they were easier to peel. Learning this from experience! Fresh eggs are much harder to peel.
Next you are going to make a kind of pesto with your kale and seasonings. I like to use Lacinato Kale for the lively green color it has when blanched, but any variety of kale or dark greens would work for this recipe.
Blanch the kale leaves, chop leaves into halves or thirds and put into a food processor. You can also use a hand blender if you don't have a food processor, but you might end up with some larger chunks of kale. Add the Tahini, Yogurt, Mayonnaise, Lemon Juice, Sea Salt, Vinegar, Olive Oil, and Sambal Oleek. You can add extra Sambal Oleek or Cayenne for a spicier flavor. Pulse this mixture until you get a smooth pesto consistency.
Scoop the pesto into the bowl with the hard boiled yolks, and mix together by hand until the chunks of yolk are smooth and incorporated.
Fill the eggs with the yolk mixture, either with a spoon, or piping bag. Remember- you can easily make a piping bag using a plastic ziplock bag with one corner cut off. Place one-two ribbons of pickled beet a top each deviled egg. Enjoy!
If you have extra egg yolk mixture, use this as a spread on toast or crackers. You can also emulsify it with olive oil and vinegar to make a green dressing.