by jilldahan on January 26, 2014

Proceeds from the sales of Starting Fresh! will benefit the Boston Childrens Hospital surgical unit where my son has been treated the past 2 years.

Mum’s Deviled eggs

by jilldahan on April 14, 2014

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Nobody makes deviled eggs like my mum! She has been making them for as long as I can remember and constantly gets requests to bring these to ‘dos’. They are always the first things to be gobbled up!  Now Easter and eggs, whether it be chocolate or chicken, go together like bunnies and carrots so I naturally thought of my mum’s famous eggs. I have saved all her lovely flavor but have tweaked them a bit by swapping out mayo for Greek yogurt and chopped cucumbers for pickle relish to ensure they were as good for your body  as they were to your taste buds! So this Easter feel free to whip up a dozen  and indulge yourself and your family! Happy Easter and happy spring!

Mums Deviled Eggs

Makes 12 halves

8 large organic eggs hard boiled and peeled
1 cup beet root juice (optional)
1 tbsp organic good quality barbecue sauce
1 rounded tsp yellow mustard
6 tbsp plain Greek yogurt
3-4 tbsp finely chopped cucumber
Sea salt and freshly ground pepper to taste

Soak 6 eggs in beet juice (if using) to cover for 15 minutes till whites are pink.
Remove eggs, discard or drink juice and slice each egg lengthwise in half. Remove the yolks gently of all the eggs including the 2 not soaked. Beat in a bowl adding the yogurt, barbeque sauce, mustard, and cucumber. Season and divide mixture piling it in each egg half decoratively ! Garnish with cucumber or parsley and serve cool.

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