In my last blog post about
New Orleans, I mentioned that I would post some recipes I used during my Dietetic Internship. Because tomorrow is the Spring/Vernal Equinox, and Easter is rapidly approaching, I am posting my favorite recipe for Cajun Deviled Eggs. While some more dexterous RDs are also accomplished in cooking, and generally love it, I do not fall into that category. For those non-expert-cooking types that are looking for a simpler dish to prepare, this is it.
The origins of Easter, as with most of the major Christian holidays, are Pagan in origin. The Vernal Equinox (or Ostara to the Pagan community) is a seasonal marker for the beginning of Spring. This festival is a celebration of new growth, and eggs and bunnies appropriately represent the holiday due to their association with and symbolism of fertility.
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| Crack one open |
Much like Pagan traditions, eggs have been associated with much myth over the years. Though an average large egg contains about 212 mg of cholesterol, high dietary cholesterol does not automatically equate to high serum (blood) cholesterol. Your serum cholesterol levels are more impacted by saturated and trans fats consumption. The fact is that eggs are one of the most nutrient-dense foods available.
Eggs are rich in protein (about 6 g per egg), as well as A, D, and B vitamins, minerals like selenium, and carotenoids such as lutein and zeaxanthin. Egg yolks in particular are excellent sources of B12, riboflavin, and choline. These micronutrients are essential to brain development during pregnancy and memory loss as we age, and also assist with prevention of macular degeneration. Hens fed flax seeds are known to produce eggs that include omega-3 fatty acids, which are helpful in managing numerous chronic diseases.
The following recipe for Cajun Deviled Eggs can be a colorful, vibrant, festive offering for your Spring/Vernal Equinox and/or Easter/Ostara celebrations.
Cajun Deviled Eggs
Ingredients:
24 eggs
1 4.5 oz. can deviled ham
2.5 tablespoons (T) sweet pickle relish
2 T cider vinegar
2 T sugar (granulated)
2 T prepared yellow mustard
½ teaspoon (t) Tabasco sauce
½ t freshly ground black pepper
½ t salt
Paprika
Pimento-stuffed olives, sliced
Place eggs in a 10- to 12- quart Dutch oven. Add enough cold
water to completely cover eggs. Bring to a full boil over high heat;
immediately set a kitchen timer for 10 minutes. Reduce heat to maintain a low
boil. Partially fill a large bowl with water and ice cubes. When timer sounds,
drain eggs at once; place into ice water. Peel eggs as soon as they are cool
enough to handle. Slice peeled eggs in half lengthwise; carefully scoop yolks
into a 2-quart bowl. Place whites on a serving platter and set aside. Add all
remaining ingredients except paprika and olives to yolks. Using back of a fork,
mash yolks until blended. Using a spoon, fill each white with a portion of
filling, rounding off top. Or, for a more elegant presentation, spoon filling
into a pastry bag fitted with a 1/2-inch star tip and pipe filling into whites.
Sprinkle stuffed eggs with paprika; place an olive slice in center of each.
Makes 48 stuffed egg halves.
Recipe from Cajun-Creole
Cooking, Terry Thompson-Anderson, Shearer Publishing, 2003
