by Caitlin Saniga
- 6 hard-boiled eggs, peeled
- 6 spears slender asparagus, rough bottoms removed
- 2 tablespoons mayonnaise
- 2 tablespoons light coconut milk
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1 teaspoon finely minced fresh mint, plus 12 leaves for garnish
Halve the eggs lengthwise. Remove the yolks, and reserve separately from the whites. Cover and refrigerate.
Fill a medium pot with about 1 inch of water and bring it to a boil. Add the asparagus and blanche for 30 seconds, then immediately remove it and run under cold water to halt cooking. Drain well. Cut off the tips, slice in half lengthwise and reserve for garnish.
Slice the stems (You should have about 1/4 cup.) and puree in a food processor with the egg yolks, mayonnaise, coconut milk, lemon juice, salt and minced mint. Taste and season as needed.
Spoon the mixture into a pastry bag fitted with plain tip (or into a zip-top bag with a corner snipped off), then pipe the it into the egg-white halves. Top each half with an asparagus tip and a mint leaf.
Recipe adapted from: First Look, Then Cook
Leading up to Easter, we’re shelling out some fresh ideas for deviled eggs. See all of our All in One Basket recipes here.