Deviled Eggs with Pickled Kale Stems Recipe
Deviled Eggs with Pickled Kale Stems
Kale stems are usually discarded due to their tough, fibrous texture, but with the right recipe you can rescue those veggie scraps and turn them into something truly tasty. Pickling kale stems helps to soften them while also adding bright flavor, making them the perfect addition to deviled eggs, egg salad, cheese boards and more.
Serves: 6Prep: 20 minutesCook: 10 minutesTotal: 30 minutesDifficulty: Easy
Serves: 6
Ingredients
- 2 bunches kale stems, trimmed to fit jar lengthwise
- 1 clove garlic, smashed
- 1⁄4 tsp. crushed red pepper flakes
- 3⁄4 cup white or apple cider vinegar
- 3⁄4 cup water
- 1 1⁄2 tsp. salt
- 6 Hard Cooked Peeled Eggs
- 3 tbsp. mayonnaise
- 1 tsp. yellow mustard
Directions
- Bring a pot of water to a boil. Add kale stems and cook for 3-4 minutes.
- Meanwhile, place garlic and red pepper flakes in a wide-mouth pint jar. Add cooked stems to the jars so they are standing tall.
- In a saucepan over high heat, combine vinegar, water and 1½ teaspoons salt. Bring to a boil; remove from the heat and pour over vegetables, covering completely.
- Allow to cool to room temperature, cover and refrigerate.
- Pickled kale stems can be enjoyed after a few hours, but flavors continue to develop and stems continue to soften with time. They can be stored in the refrigerator for up to 1 month.
- To make deviled eggs, split eggs in half lengthwise. Remove yolks and add to a bowl, then place whites on a serving platter.
- To the bowl with the yolks, add mayonnaise, 2 tsp. pickling liquid from kale and mustard. Mash with a fork until smooth and adjust seasoning to taste.
- Spoon the yolk mixture into each white.
- Thinly slice pickled kale stems and sprinkle over each deviled egg.
- Refrigerate leftovers.
Serves: 6
Ingredients
- 2 bunches kale stems, trimmed to fit jar lengthwise
- 1 clove garlic, smashed
- 1⁄4 tsp. crushed red pepper flakes
- 3⁄4 cup white or apple cider vinegar
- 3⁄4 cup water
- 1 1⁄2 tsp. salt
- 6 Hard Cooked Peeled Eggs
- 3 tbsp. mayonnaise
- 1 tsp. yellow mustard
Directions
- Bring a pot of water to a boil. Add kale stems and cook for 3-4 minutes.
- Meanwhile, place garlic and red pepper flakes in a wide-mouth pint jar. Add cooked stems to the jars so they are standing tall.
- In a saucepan over high heat, combine vinegar, water and 1½ teaspoons salt. Bring to a boil; remove from the heat and pour over vegetables, covering completely.
- Allow to cool to room temperature, cover and refrigerate.
- Pickled kale stems can be enjoyed after a few hours, but flavors continue to develop and stems continue to soften with time. They can be stored in the refrigerator for up to 1 month.
- To make deviled eggs, split eggs in half lengthwise. Remove yolks and add to a bowl, then place whites on a serving platter.
- To the bowl with the yolks, add mayonnaise, 2 tsp. pickling liquid from kale and mustard. Mash with a fork until smooth and adjust seasoning to taste.
- Spoon the yolk mixture into each white.
- Thinly slice pickled kale stems and sprinkle over each deviled egg.
- Refrigerate leftovers.
| Amount per serving | |
|---|---|
| Sodium | 610mg |
| Total Fat | 11g |
| Saturated Fat | 2.5g |
| Protein | 8g |
| Cholesterol | 190mg |
| Total Carbohydrate | 4g |
| Dietary Fiber | 1g |
| Sugars | 0.5g |
| Calories | 140 |