Good morning, everyone! My intention was to do a two or three-week build-up to the release of my Quinoa Cookbook at the end of August, but my publisher beat me to the punch and released it a month early. Whoohoo, it’s here! I’ll be doing a giveaway of multiple books later this week, so be sure to stop by and enter for a chance to win a free book. I can never choose a favorite from any of my cookbooks, but I am very keen on my quinoa deviled eggs, in large part because I almost always have the ingredients on hand, not to mention they are so easy to make, chock full of healthy goodness and, pardon my bragging, darn delicious, too. Quinoa contributes a delicate sesame flavor and a toothsome texture to traditional deviled eggs. Mayonnaise is a common component in deviled egg fillings, but replacing it with Greek yogurt lightens this into a healthy snack and adds another layer of flavor. Hooray! My hard-boiled eggs turned out just right: bright yellow, creamy centers and no stinky grey ring around the yolks.
I love a delicious recipe that’s interesting and delicious that still has a short list of ingredients (and ones that I already have in my pantry and refrigerator). The basil is still going strong in the garden, but I’ll switch to parsley, cilantro or chives in a few months. Like all deviled egg recipes, there is plenty of room to improvise, as well as personalize to your tastes (e.g., I added a touch of hot smoked paprika to this batch).
Herbed Quinoa Deviled Eggs
Makes 8 appetizers
4 large eggs
1/2 cup cooked quinoa (see below), cooled
1-1/2 tbsp finely chopped fresh basil, parsley or dill
3 tbsp plain Greek yogurt
1 tsp Dijon mustard
Fine sea salt and freshly cracked black pepper
1. Place eggs in a medium saucepan and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat. Remove from heat, cover and let stand for 13 minutes. Drain and transfer eggs to a bowl of ice water. Let stand until cool.
2. Peel eggs and cut in half lengthwise. Transfer yolks to a medium bowl and mash with a fork until smooth. Stir in quinoa, basil, yogurt and mustard. Season to taste with salt and pepper.
3. Place egg whites, hollow side up, on a serving plate. Spoon yolk mixture into egg whites, dividing evenly. Cover and refrigerate for at least 15 minutes, until filling is set, or for up to 24 hours. Will keep, tightly covered in refrigerator, for up to 2 days.
* Southern Deviled Eggs: Omit the basil and add 1 tbsp sweet pickle relish to the egg yolk mixture. Garnish tops of eggs with 1/4 tsp sweet paprika.
Note: Although this recipe only calls for 1/2 cup of quinoa, I usually make a whole batch (or more). The cooked, cooled grains will keep in the refrigerator (tightly covered container) for 5 days, or freeze in an airtight container for up to 3 months. Having the cooked grains on hand makes quick meals and more a snap!
To prepare 3 cups of cooked quinoa, combine 1 cup quinoa and 2 cups water in a medium saucepan (see chart below for other amounts of quinoa and water and their corresponding yields). Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes or until liquid is just barely absorbed. Remove from heat. Cover and let stand — 2 to 3 minutes for an al dente texture or 8 to 10 minutes for a softer texture. Fluff with a fork.