Easter- Deviled Eggs, homemade mayonaise, kale and artichoke yogurt dip, and chocolate chip cookies

For Easter I had my parents over for an Easter brunch.  I wanted to share with everyone what I made so you too can manage to have healthy items on the table during the holidays. 

For appetizers I made deviled eggs and a veggie plate with a kale and artichoke dip.  

Deviled Eggs:

• 8 organic, cage free eggs (I used the ones from our Farmer's Share, Stillman Farm)
• 1/3 cup Easy Homemade Mayonaise
• 1 egg
• 1 cup of Unrefined Cold Pressed Avocado Oil or Unrefined Cold Pressed Lighter
  
  tasting Olive oil.  (I used avocado oil for this recipe)
• 1/2 teaspoon of mustard
• 1/2 teaspoon of Celtic Sea Salt 
• 1.5 teaspoons of fresh organic lemon juice
• Mason Jar
• Immersion blender

1. Start with cracking an egg into a mason jar.  Let it set for about 30 seconds. 
2. Add mustard, salt and lemon.  
3. Add Oil.  Let sit for about 30 seconds, or until the egg goes to the bottom of the jar.  
4. Insert Immersion blender on medium high, starting at the bottom of the jar and then slowly moving it up so everything in the jar turns into Mayonaise.  SO EASY!
• Paprika 
• Pot for cooking eggs

1. Place eggs in pot.  Cover with water and then place a lit on it. Bring to boil.  Once at a boil remove from heat and let stand for 12 minutes.  
2. Remove eggs from pot.  
3. Remove shell by running them under cold water. 
4. Cut all of them in half lengthwise.  
5. Scoop out the yolks and place in bowl with mayonaise, salt and pepper to taste.  
6. Mix well until most of the clumps are removed.  
7. Scoop mixture into eggs and top with a dash of paprika.  

Kale and Artichoke Yogurt Dip

• 8 leaves of kale with stem removed and chopped
• 1 shallot
• 1 garlic clove
• 1 Tablespoon of Ghee
• I can of artichokes 
• 1 cup of whole fat grass fed yogurt 
• 1/2 of fresh organic lemon juice

1. Heat pan to medium high heat.  Add Ghee, shallot, kale, and artichokes.  Cook for 3 minutes.  Add minced garlic, saute until fragrant.
2. Add Sauteed vegetables, 1 cup of grass-fed yogurt, and lemon juice to Vitamix. Blend on the hot soup setting.  
3. Serve with chopped up organic carrots, yellow and red peppers, and broccoli.  

Mary's Chocolate Chip Cookies

I got this recipe from one of the group leaders, Mary, in my NTA class.  She served them at our first workshop weekend and they were delicious! Click on Mary's Chocolate Chip Cookies for the recipe.  

Mine looked like this, but of course I forgot to take a picture and there are none left!