Deviled Egg Appetizer Platter

January 15, 2010

Deviled Egg Appetizer Platter

Julie Cohn, Tucson CSA

Inspired by Josh’s Foraging Fowl’s Oval Wonders
6 hardboiled eggs, peeled of shell and slice oblong in half, yolks removed to bowl for mixing with other ingredients
1.5 tablespoons dijon mustard
Some chopped basil to taste
1/2 cup thick greek yogurt (whole or non fat, your preference)
a few roasted butternut squash seeds* (or sub sunflower seeds shelled)
1 tablespoon of vinaigrette (I make this one: almond or walnut oil and balsamic vinegar (1/4 vinegar to 3/4 olive oil) chopped basil, salt and pepper to taste
any type of green olive and green olive with pimento, about 10 of them sliced then chopped
about 2 tablespoons of chopped mild red peppers of any kind ( for the red color but without too much hot, so all your guests can enjoy the eggs)
1 tablespoon capers
Two of the roasted red potatoes mentioned at the bottom of this recipe, sliced and drizzled with the balsamic vinegrette mentioned above
about a cup of whole black olives ( for garnish)

* I roasted my butternut squash seeds in the oven with my red potatoes, rubbed in olive oil and sprinkled with rosemary and coarse sea salt 400 degrees for 40 minutes, I left half the seeds in with the potato dish which I served with melted grueyere cheese, the seeds I removed became garnish on top of each deviled egg, 2 seeds stuck in the yolk mixture on each egg.

Mix the yolk mixture with the mustard, yogurt, chopped basil, capers, chopped red peppers, chopped green olives and add salt and pepper to taste. I do not add any salt as the capers and green olives are salty. I am trying to follow a lower salt diet.
Stuff each egg white half with this mixture and garnish each one with 2 roasted butternut squash seeds
On a platter arrange the deviled eggs, the cold red potato sliced that have been drizzled with the vinegrette , and the whole black olives in an artful presentation. As an added garnish you can decorate the platter with more fresh basil and toasted butternut squash seeds.
I love the butternut squash seeds because the seed shelles are so thin you can just eat the whole thing , shell and all. If you substitute sunflower seeds, make sure they are shelless.

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