more about: eggs

The Difference in Farm Fresh Eggs

October 24, 2011 | By | Comments (6)

There are approximately 217,424,000 eggs consumed per day in the United States and in the last twenty years chicken has steadily beaten beef as the most consumed meat in the country. I guess this isn’t surprising since both chicken and eggs are a great source of protein, vitamins, and minerals. In fact eggs are often referred to by nutritionist as, […]

Read More

Keeping it Simple

October 19, 2011 | By | Comments (1)

I went over to see a friend’s new apartment last night. She told me we would have a simple dinner and finish a bottle of good wine she had. She put out some Manchego and cornichons when I arrived and we toasted each other with a perfectly crisp end of summer white wine. She sauteed some kale and fried a […]

Read More

3-Ingredient Small Bite: Easy Deviled Eggs

August 2, 2010 | By | Comments (0)

Today’s 3-ingredient dish is an update on a classic from Rachel Rappaport, the food writer and recipe developer behind Coconut & Lime, which she started in 2004 as a way to share recipes with her friends. Her first cookbook, The Everything Healthy Slow Cooker Cookbook, came out this month.

I have a ton of recipes for fancy deviled eggs but some times you just want something quick that’s still a crowd pleaser. One day I realized that tartar sauce is a mixture of mayonnaise, spices, pickles, and onions; pretty much exactly what I would put into deviled eggs anyway. So why not use it? It works surprisingly well. For the tastiest eggs use a flavorful, high-quality prepared tartar sauce or a homemade one.

Coconutlime-deviledeggs

Read More