From the April/May 2016 issue
Serves 4


For the deviled eggs:

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1/2 tsp Dijon mustard
  • 1/2 tsp curry powder
  • 1/2 tsp sea salt
  • Finely chopped scallions, for garnish (optional)

For the salad:

  • 1 pound red potatoes, cut into 3/4-inch cubes
  • 3 TBSP extra-virgin olive oil, divided use
  • 1/4 tsp dried thyme
  • Sea salt and black pepper, to taste
  • 1 bunch kale, stemmed and thinly sliced
  • 1 medium shallot, finely chopped
  • 2 TBSP apple cider vinegar
  • 1 TBSP maple syrup or honey
  • 1 tsp Dijon mustard


Make the deviled eggs:

  1. Place the eggs in a medium pot and cover with cold water. Bring to a boil and boil for 1 minute. Turn off heat, cover, and let sit for 12 minutes.
  2. Transfer the eggs with a slotted spoon to bowl filled with ice water. Let cool for 5-10 minutes in the water.
  3. Peel the eggs, cut in half lengthwise, and carefully scoop the yolks into a medium bowl.
  4. To the yolks, add the mayonnaise, mustard, curry powder, and salt. Mash with a fork until smooth.
  5. Using a piping bag or spoon, fill the egg whites with the yolk mixture.
  6. Top with scallions (if using) and refrigerate until ready to serve.

Make the salad:

  1. Preheat the oven to 400ºF.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, toss the potatoes with 1 tablespoon olive oil, thyme, and a generous pinch of both salt and pepper.
  4. Spread out on the baking sheet and roast for 30-35 minutes until tender and brown in spots. Cool for 15 minutes.
  5. In a large bowl, toss together the roasted potatoes, kale, and shallot.
  6. In a small bowl, whisk together the remaining 2 tablespoons olive oil, vinegar, maple syrup or honey, and mustard.
  7. Pour the dressing over the salad and toss to coat.
  8. Season to taste with salt and pepper.
  9. Refrigerate until ready to serve.
  10. Serve the salad with the deviled eggs on the side