One must have eggs at Easter, am I right?!
I was too lazy to color and decorate this year, so deviled eggs were the appetizer.
12 boiled eggs, chilled
1 ripe avocado
minced parsley and chives
crispy bacon bits
[*I make my own mayonnaise using Bulletproof Upgraded MCT oil for completely neutral flavor and MCT benefits. I think mayonnaise tastes strange when first mixed, so I like to let mine rest overnight in the fridge to bring out the true mayo flavor. My favorite recipe and method is from Orleatha Smith at Level Health and Nutrition.]
Cut boiled eggs in half lengthwise and place yolks into a mixing bowl.
(Whites go onto a serving platter.)
Add diced ripe avocado, along with mayonnaise, minced parsley/chives, salt and the bacon grease from crisping a couple slices of bacon to the yolks.
[Quantities are to taste. I just eyeball it when composing stuff like this.]
Whiz with a stick blender, or mash and mix by hand until smooth. Spoon into waiting egg whites and top with crispy bacon bits, or maybe some smoked salmon or salmon roe.
Our main meal consisted of baked Walleye fillets (a freshwater fish popular in Minnesota) and meatballs (which I have affectionately nicknamed “MN Moo-Balls” due to the Scandanavian twist of topping with Lingonberry sauce).
ground grass-fed beef
minced parsley and scallions
Mix well and form into 1 1/2″ balls and place on a parchment-lined rimmed baking sheet.
Bake at 400F for 20 minutes. Serve with Lingonberry sauce.
The Plate: finished with a side of baby French green beans topped with butter or ghee.