Spring Deviled Eggs with Bacon and Dill

Photo by Susan Laughlin

Sonia Farris and Kasia Lojko, both of Bedford, have been running a successful meal home delivery service for several years. All Real Meal hits the mark with healthy meals, locally sourced ingredients and tasty food delivered to the doors of hundreds of customers across southern New Hampshire. The meals are intended to be heated at home or frozen for future use. Their easy-to-use website navigates through the choices, from healthy and interesting soups to cheesy enchiladas to gluten-free meals. It’s possible to order paleo diet options too. Simply choose individual or family-size meals by Sunday to be delivered on the following Tuesday. And don’t forget a mini dessert packaged in Mason jars. Delicious. Their new product, One Crust, is made mostly from cauliflower and satisfies the demands of those seeking low-carb, vegan and/or gluten-free diets. They have been marketing this product across the US as a base for homemade pizza.

Learn more or place your order at allrealmeal.com.

Spring Deviled Eggs with Bacon and Dill

Recipe courtesy of Sonia Farris and Kasia Lojko of All Real Meal

7 hard-boiled eggs (older free-range eggs would be best)
1/3 cup mayonnaise (paleo variety if desired)
1/3 cup pickle juice (or lemon juice)
1/2 cup frozen petite peas
1/2 teaspoon salt
1/4 teaspoon white pepper
5 slices bacon (reserve two slices for garnish)
3 radishes, sliced thinly, for garnish
1/4 cup minced onion
1/4 cup minced dill (reserve a few sprigs for garnish)
Arugula or baby kale for plating

Fry the bacon until crisp. Toss the peas in a pan with a little water and cook briefly, until just thawed. Cut eggs in half and remove the yolks. Set egg whites aside and place yolks in food processor, along with the mayo, pickle juice, minced onion, dill, salt, pepper and most of the peas, reserving a few for garnish. Fine dice three slices of the cooked bacon and add to mixture.

Fill whites with the yolk mixture with a small spoon and garnish with three or more peas, shard of bacon, radish slice and sprig of dill. Nestle in a garnish of greens. Cover with plastic wrap and chill.

How to Boil Eggs So They Peel Easily

Put eggs in saucepan large enough to hold them in single layer topped with 1 inch of cold water. Heat to just boiling. Remove from burner, cover pan and let cool 20 minutes. Drain and place under running cold water or add ice to the pan to chill quickly. Peel when the heat is out of the eggs.

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