Hi there,

Thanks for visiting Umami Girl. I'm Carolyn Cope, and since 2008 I've been blogging here about a lifestyle based on whole foods, mostly plants. Over the years Umami Girl has grown from a resource for the members of a Community Supported Farm I helped organize into a large and vibrant community of smart, free-thinking people. We really dig improving people's lives by making nourishing food irresistible and providing food for thought -- but we are so not fans of preachiness or that creepy self-help vibe. (You know the one I mean.)

Like the rest of the thinking world, this space is always evolving. The blog is the beating heart at the center of things, and in the next little while I'll be rolling out some new content as well -- a free Getting Started Guide for folks who'd like a friend to walk them through the transition to a whole foods lifestyle, and a just-for-fun podcast series called First-World Rants, because big talk about small problems makes people weirdly happy.

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All the best,
Carolyn

Herbed Deviled Eggs

For the past few weeks, our toddler has been saying “Happy Sunday!” every time we sit down for a meal, regardless of the day. It’s quite nice and also a little awkward. In that spirit, we wish you Happy Easter, or happy middle of Passover, or happy plain old regular Sunday. Happy Sunday! If you’re celebrating today and there’s a frightening amount of candy involved, you might consider using the abundant protein in these festive eggs as a Blood Sugar Control Mechanism for all your little people (and possibly yourself), whether or not any of you like to say happy Sunday.

Carolyn xx
Herbed Deviled Eggs-2

Herbed Deviled Eggs

Makes 24 pieces

Ingredients
1 dozen peeled hard-boiled eggs
1/2 cup homemade mayonnaise (or store-bought)*
2 teaspoons sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
Pinch of ground cayenne pepper, to taste
1/4 cup total mixed chopped herbs (measured after chopping)**

* If you use store-bought mayonnaise,
** I used tarragon, basil, and chives plus 1/4 teaspoon dill weed. Or try chervil or cilantro.

Method

1. Slice each egg in half lengthwise and carefully remove yolks to a medium bowl. Mash well with a fork. Add mayonnaise, vinegar, mustard, salt, black pepper and cayenne and blend well. Yolk mixture should have a creamy consistency. Stir in herbs. Taste for seasoning — it should be assertively flavored, since egg whites have virtually no taste.

2. Using a piping bag fitted with a star tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves. Garnish with additional herbs, if desired.