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Prep
Difficulty
Easy
Time
Estimate
30 mins
Prepare the dal, or if it is made in advance package it up to be taken warm on the go or in a reheat-able container. Make the hard boiled eggs and then make them into the Deviled Eggs.
Squash is roasted and scooped in dollops for the final simmer of this easy dal. Minimal ingredients + simple preparation = nutrient packed vegan main dish. Substitute your favorite curry blend for the spices if you are feel like a slacker. Red lentils cook up much faster than the other varieties, but whatever lentils you have on stock can work well.
For easy peeling, it is better if the eggs are a bit old. Not too old, but if possible buy them a week prior to boiling. Or better yet, when you see some eggs in the back of your fridge you forgot about, test them by dropping them into a cup of water. If they float, say good-bye to those bad eggs. If they drop but one side is considering standing up, they are perfect for hard-boiled, easy peel eggs. Super fresh eggs still boil and peel, but with a bit less ease.
The curried-sweet filling balances ever so nicely with the rich protein of the yolks. The filling is usually a bit runnier than other deviled egg filled, but it is such a scrumptious change of pace.
