From the April/May 2016 issue
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
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