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Lilly’s Table

 

Meal Detail

 

Lunch

Avocado-Wasabi Deviled Eggs with Carrot Frisee Slaw

from the Week of April 5, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Hard-boil the eggs, up to a day or so prior. Wash the lettuce, shred the carrots, and make the dressing. Once the eggs are cool, prepare the deviled eggs. If taking for lunch, toss the dressing on the salad just before eating.


Recipes for this Meal


Spring
Photo of Hard Boiled Eggs
  • Easy
  • Medium
  • Hard
Hard Boiled Eggs

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.


Spring
Photo of Avocado-Wasabi Deviled Eggs
  • Easy
  • Medium
  • Hard
Avocado-Wasabi Deviled Eggs

Creamy avocado and a sharp bite from the wasabi makes these eggs even more devilish. Adjust the wasabi as you desire to taste.


Spring
Photo of Carrot Frisee Slaw
  • Easy
  • Medium
  • Hard
Carrot Frisee Slaw

Sweet carrots and bitter frisee (or curly endive) are tossed together with a bright vinegar dressing and chewy dates to balance out each flavor. Crispy bacon pieces or salty nuts would complement this salad nicely. Substitute radicchio or Belgian endive for the frisee, if available.