Classic Devilled Eggs

It's been a social week for me and one of the fun events was a party for the Giants opener. I'm not a huge baseball fan but I enjoy the women who were coming to the party and as it turned out I had a good time watching our 'local' team win their first game of the season. While our group in the north bay was experiencing periods of sun followed by showers followed by clouds and more rain, the Giants fans were bathed in sunlight and a cool breeze.

A party like this deserves hot dogs, which we had, but also a nice pot luck array of dishes. I brought devilled eggs and discovered in the morning that I didn't have a recipe, nor had I blogged about this egg dish in all the years I've been blogging. Who knew? Fortunately I was able to adapt my Mom's recipe. She uses a dressing called Durkee's but I've never seen it in the stores here. I substituted in mustard, salt and pepper and a touch of cider vinegar for it. A dash of cayenne give a hint of heat (but add more if you are feeling really devilish) and paprika on top is traditional and pretty.

Devilled Eggs - Classic

Makes 12 halves, but can be doubled easily

6 hard-cooked eggs, peeled and cut lengthwise
2 tablespoons Light Mayonnaise
2 tablespoons plain yogurt
2 teaspoons Dijon prepared mustard
¼ teaspoon cider vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
dash ground cayenne pepper or more to taste
Paprika for garnish, and/or chopped parsley to garnish

Hard boil the eggs and cool. Remove eggshells.

Cut each egg in half. Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, yogurt, mustard, vinegar, salt and pepper, cayenne and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Wow Them at the Next Potluck

Do you always bring the same thing to potlucks? I know everyone loves your smoky sassy baked beans or asian cole slaw or molded sunshine salad...and you can bring that next time. But maybe for the 4th of July bash or the Bastille Day picnic you want to try something different this year.

A good place to start is with the Lentil Salad with Bacon (which tastes great without the bacon, too, if you don't want bacon in your salad). It's an adapatation of a recipe by Alton Brown of the Food Network.

Lentils are jam packed with nuturients and fiber and they also are the second best source of plant protein after soybeans. The thing that I like is that they cook up really fast, without soaking, so they are ready to go into the salad quickly. The salad can also be served at room temperature or warm, so it's perfect for the potluck at the soccer game or baseball game. No need to worry if it sits out on a hot summer day.

The best thing about this salad is that it tastes so good. I tried it before I added the bacon and it was yummy that way, too.

For mine, I used 1.5 cups of regular green lentils, and 1 cup of the tiny French green lentils. I added the French lentils to boil 15 minutes after I started the regular ones so that they wouldn't overcook. They added a slightly mineral taste. The salad would probably be fine if made completely with either kind of lentil. The other change I made was due to poor planning. I didn't have any red wine vinegar, so I substituted balsamic vinegar, white vinegar and lemon juice. The fresh herbs certainly give the salad a positive flavor, so try to use fresh instead of dried.

Lentil Salad

based on a recipe by Alton Brown

1/4 cup balsamic vinegar
2 tablespoons white vinegar
2 tablespoons fresh lemon juice
(the above three ingredients can be replaced with 1/2 cup red wine vinegar)
1/4 cup olive oil
2 teaspoons Dijon mustard
1 teaspoon salt (kosher salt if you have it)
1/2 teaspoon pepper (freshly ground is best)
1/4 cup finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh thyme leaves
1 recipe Basic Cooked Lentils (see recipe below)
2 strips bacon, cooked until crisp, cooled, and crumbled (or more, to taste)

Whisk the vinegars, lemon juice, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature. If you will be serving this much later, save the bacon in a zip-lock bag and add it 1/2 hour or so before serving. (That way the bacon stays crisp.)

Basic Cooked Lentils
1 pound brown or green lentils, approximately 2 1/2 cups
1 small onion, halved
1 large clove garlic, halved
1 bay leaf
1 teaspoon kosher salt
1/4 pound salt pork, optional
1/4 teaspoon freshly ground black pepper

Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately or use in Lentil Salad.