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
- 1 tsp Dijon mustard
Make the deviled eggs:
- 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.
- Transfer the eggs with a slotted spoon to bowl filled with ice water. Let cool for 5-10 minutes in the water.
- Peel the eggs, cut in half lengthwise, and carefully scoop the yolks into a medium bowl.
- To the yolks, add the mayonnaise, mustard, curry powder, and salt. Mash with a fork until smooth.
- Using a piping bag or spoon, fill the egg whites with the yolk mixture.
- Top with scallions (if using) and refrigerate until ready to serve.
Make the salad:
- Preheat the oven to 400ºF.
- Line a baking sheet with parchment paper.
- In a large bowl, toss the potatoes with 1 tablespoon olive oil, thyme, and a generous pinch of both salt and pepper.
- Spread out on the baking sheet and roast for 30-35 minutes until tender and brown in spots. Cool for 15 minutes.
- In a large bowl, toss together the roasted potatoes, kale, and shallot.
- In a small bowl, whisk together the remaining 2 tablespoons olive oil, vinegar, maple syrup or honey, and mustard.
- Pour the dressing over the salad and toss to coat.
- Season to taste with salt and pepper.
- Refrigerate until ready to serve.
- Serve the salad with the deviled eggs on the side