So, I had this amazing locally grown Kale that I got at the Farm Market this week. I bought it because the 4 year old requested Kale Chips. But it was A LOT of kale, so I was also able to do more. I kept seeing recipes for spinach pesto and said – hey why can’t I do that with Kale? So, I did. I have so much Pesto!
My family LOVES deviled eggs. My maternal grandmother passed down a recipe that is so not clean. It uses miracle whip and yellow mustard. and the secret ingredient is sweet gherkin pickle juice. They are really good. I’m mean I could eat 10 in one sitting. MMMM. But, as we are going clean in our house, I am trying to find an alternative. So, I thought I’d give pesto deviled eggs a try. And, it was a big success. While they don’t bring about the memories and good feelings my Grandma’s recipe does, they are still delicious and I’d be proud to serve them to my whole family for Thanksgiving.
Peeling eggs is a rite of passage in my family and I’d like to think I’m a pro. I have so many memories of forced egg peeling from my childhood that everytime I think about peeling eggs I have a little fit of rebellion. Alas, I boiled and peeled my eggs without fuss. Then I created these deliciously green treats.
I started out by making the kale pesto with the locally grown kale, toasted pine nuts, Parmesan cheese, and olive oil. If you are dairy free or just looking for a cheese free recipe simply double the pine nuts and salt in this recipe and you will get a similar consistency and creamy taste. I have been avoiding cheese for the most part but since it’s Thanksgiving I went ahead and added it this time. Also, I used pine nuts but you could also use walnuts in this recipe.
The eggs were easy, basically egg yolk, pesto, and dijon mustard. It’s that simple. I used my immersion blender to mix the ingredients because I wanted a fancier finish, but if you’re looking for something more rustic or simple, you can use a fork to combine.
Local Ingredients: Locally grown organic kale from the local Farm Market. Local eggs from the local farm market.
Kitchen Gadget: I used the immersion blender to make my deviled eggs creamy and smooth. Here is one we really like – Cuisinart CSB-75BC Smart Stick 2-Speed Immersion Hand Blender, Brushed Chrome
Ingredients
9 oz or 5 cups.Kale, stems removed
1/2 cup Toasted Pine Nuts
1/2 cup organic Olive Oil
2 teaspoons Sea Salt
2 Garlic Cloves, minced
Juice from half a Lemon
1 teaspoon fresh cracked black pepper
1/2 cup fresh grated Parmesan cheese
6 farm fresh organic free range Eggs
1/3 -1/2 cup Kale Pesto
2 1/2 tablespoons Organic Dijon Mustard
1 teaspoon Sea Salt
1/2 teaspoon Fresh Cracked Black Pepper
Instructions
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had these tonight -- it's a good way to use extra kale but the recipe was way too salty. I didn't add the extra salt with the yolks and would even half the first amount. Great way to use kale and healthier deviled eggs. I would add some more garlic and some chipotle pepper next time to give it a little more flavor. Thanks for the recipe!