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Nicoise Deviled Eggs Recipe

Today we’re all about the Niçoise Deviled Egg, a super-savory, totally fabulous mashup of two classic dishes: deviled eggs and salade Niçoise. There are three perfect little umami-bombs packed into this recipe: olives, sun dried tomatoes, and tuna. 

Big thanks to Wild Selections for sponsoring this post, and thanks to you for supporting our partners.

Tip

You can prepare the eggs and the filling up to a day in advance, then assemble your Niçoise deviled eggs just before serving.

A deviled egg bender

So. I’ve been on kind of a deviled egg bender recently. I think the month or so leading up to Easter put me in the mood. Though of course, tastefully(?) disheveled, inadvertent contrarian that I am, I neither made nor consumed any deviled eggs for actual Easter this year. Let’s just say I’ve since been making up for lost time as a sort of debt to society.

The thing is, it’s tough to get bored of deviled eggs unless you’re, shall we say, creatively challenged. There are so many fun and easy ways to make something extra-special from a simple, perfect hard-boiled egg.

Tuna talk

You guys, this is kind of a dumb thing to say maybe, but tuna makes me really happy. Spicy tuna rolls, yes please. Poke bowls, you know what I’m talkin bout. Good old tuna salad, uh HUH. In terms of tuna delivery vehicles, I’m equal-opportunity and easy to please.

But talk to me about tuna sourcing and the environment, and it’s a different story. There’s a lot to know and a lot to think about. To me, this is one of those cases where a trusted brand and a third-party certification can go a long way.

Wild Selections sources its wild-caught tuna only from ocean areas that have been certified sustainable to the Marine Stewardship Council Standard. The MSC is the world’s leading certification program for wild-caught, sustainable seafood, and their certification means that you’re buying seafood sourced from healthy, well managed and plentiful fish stocks.

Wild Selections also donates 13 cents from the sale of each can to support World Wildlife Fund’s efforts to protect marine life and expand sustainable fishing practices. They’ll donate up to $1 million by the end of the year.

All of which is to say, I feel like I can cross “tuna sourcing” off my worry list for today and get back to obsessing about deviled eggs.

Hope you’ll join me.

Talk to you soon.

Niçoise Deviled Eggs Recipe

These crowd-pleasing Niçoise deviled eggs are full of savory flavor and protein. Begin with perfect hard-boiled eggs (and homemade mayo if you like, though to be honest I rarely do these days!) and this buffet star will be ready in no time. See hard-boiled egg and mayo recipes in ingredient list. Makes 24 pieces.
Prep Time 20 minutes
Total Time 20 minutes
Serves 24

Ingredients

  • 1 dozen hard-boiled eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon fine sea salt
  • 10 good grinds black pepper
  • 1 can Wild Selections solid white albacore tuna in water, drained
  • 1 medium shallot, minced
  • 24 pitted kalamata olives, minced
  • 4 sun-dried tomato halves, minced
  • 2 tablespoons minced flat-leaf parsley

Directions

  1. Peel the eggs and slice in half lengthwise. Use a spoon to carefully scoop the yolks into a medium mixing bowl, and place whites on a serving platter.
  2. Add the mayonnaise, mustard, salt and pepper to the bowl and mix well with a fork until the yolks are incorporated into the mayo and the mixture is smooth and even.
  3. Use a fork to flake the tuna into the mixing bowl. Add shallot, olives, sun-dried tomato and parsley and mix with a fork until nice and creamy. 
  4. 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. 

Nutrition Information

Amount Per Serving:

Calories:: 82 Total Fat:: 6.5g Carbohydrates:: 0.5g Fiber:: 0.2g Protein:: 5g

Easy Ground Pork Tacos with Black Beans

Looking for a flavorful pork tacos recipe that doesn’t take all day? Look no further than these easy ground pork tacos with black beans.

This post is sponsored by Farm Promise. Thank you for supporting our partners.

Tip

Black beans add great flavor and texture to these ground pork tacos. They also add lots of dietary fiber and help lighten the environmental load of your meal.

Ask me about my taco problem.

“Ask me about my taco problem.” That’s what it says on the t-shirt at the very top of the laundry pile of t-shirts I wish I had. I’d have worn that shirt like five days a week these past two weeks if I had it. It’d be soft like a corn tortilla and would make me feel a little bit spicy and a little bit vulnerable, like I’m speaking my truth without trying too hard. 

I’d tell you how many of these ground pork tacos with black beans we’ve eaten this week, purely because they’re so easy and good and easy to feel good about. But that could get awkward quickly. So instead I’ll tell you a little bit about the tacos themselves, and maybe you’ll try them. And who knows what might happen after that? Maybe YOU’LL be digging your taco t-shirt out of the laundry pile for the next two weeks.

A girl can dream.

Easy Ground Pork Tacos with Black Beans | Umami Girl

My Pork Tacos Eureka Moment

So here’s the deal. This is one of those recipes that’s been kicking around in my head in some nascent form for far too long. Over the course of about a year it went from, “Hmmm, interesting,” to “I should really do that,” to “OMG WHY do these tacos not exist in the world?” Sometimes that’s what it takes to carve out the time and space. Even for tacos. I know you know feel me on this one.

Anyway. When I learned that Farm Promise was looking for help spreading the word about their humanely raised pork from local family farms, I knew it was finally time.

Feeling Good About Our Ground Pork Recipes

As you probably know by now, I’m careful about sourcing the meat we eat. The upside is that I feel really good about our choices. The downside is that sometimes I can spend approximately 13 million dollars on a home-cooked dinner for four.

Farm Promise pork is raised with no antibiotics ever, without gestation crates, growth promotants, or hormones. Their pigs are raised on an all vegetarian diet on local family farms. A wide variety of products, from rib racks to ham steaks, is available at ShopRite. Not a single one of those items costs 13 million dollars. Which is nice. Their mission is to make better-for-you pork accessible and affordable. I am so on board with that.

Easy Ground Pork Tacos with Black Beans | Umami Girl

Bring on the Ground Pork Tacos

All of that is why I’ve been psyched — like slap it on a t-shirt psyched — to let my family stuff their faces with tacos recently. (We made ham and pea risotto and a great pork loin, too.) Well, that and the fact that these tacos taste like they’ve slow-simmered all day, even though they’re ready in 20 minutes.

Easy Ground Pork Tacos with Black Beans

These quick and easy tacos are full of slow-simmering flavor even though they only cook for a few minutes. The bright, fresh toppings add lots of great color and flavor without a lot of work. This recipe is gluten-free if you use gluten-free corn tortillas and chili powder.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves Serves 4

Ingredients

For the pork filling

  • 1 tablespoon vegetable oil
  • 1 shallot, minced
  • 4 garlic cloves, minced
  • 1 pound lean ground pork
  • 1 15.5-ounce can black beans, rinsed and drained
  • 1 10-ounce can diced tomatoes
  • 1 teaspoon fine sea salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sweet smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon ground cayenne

To serve

  • 12 taco-sized soft corn tortillas
  • 4 ounces Cotija cheese, crumbled
  • Pickled Red Onions
  • 1 cup picked fresh cilantro leaves
  • Lime wedges

Directions

  1. Warm the olive oil over medium-high heat in a 12-inch nonstick skillet. Add shallot and garlic and cook, stirring frequently, until beginning to soften, about a minute. Stir pork into skillet, breaking up with a spatula into small pieces, and continue cooking for a few minutes until lightly browned. Add beans, tomatoes (along with all their juices), salt, chili powder, cumin, paprika, oregano and cayenne to skillet and stir to combine. Reduce heat to medium-low and simmer for five minutes.
  2. To serve, warm taco shells according to package directions. Fill each shell with some of the pork mixture and top with Cotija, pickled onions and cilantro. Serve with lime wedges.

Notes

Nutrition info for this recipe does not include tortillas.

Nutrition Information

Amount Per Serving:

Calories:: 413 Total Fat:: 17.3g Carbohydrates:: 29.3g Fiber:: 9.3g Protein:: 37.6g

Ham and Pea Risotto with Feta and Tarragon

Ham and Pea Risotto with Feta and TarragonUm. Happy spring. Right? It’s the same-ish every year in New Jersey. Nothing but hopes and dreams where both the weather and all those elusive spring vegetables are concerned. In reality it’s wintry mix and frozen peas and a dull reawakening of expectations and longings. Maybe one day we’ll be worthy of asparagus or, if I may be so bold, strawberries. Today is not that day.  Continue reading “Ham and Pea Risotto with Feta and Tarragon”

Chinese Dumplings Recipe with Pork

We cannot get enough of these Chinese dumplings. The filling is super-savory, and I'm just gonna leave the word CRAVE here rather than subjecting you some horrible adjective Frankenform of that term.

It's definitely a project to make your own dough and roll out each little circle before filling and cooking it, but sometimes you want a kitchen project, right?

 

Tip

This dough starts out very sticky. Keep adding flour as you knead until it's smooth, as shown in the video below.

Dumplings or bust

I had a MOMENT on Chinese New Year, you guys. It was a dumplings-or-bust kind of moment, very early in the day. If there were such a thing as too early in the day for dumplings, it would’ve been too early for dumplings. But I think we can all agree that there’s no such miserable thing as that. 

There’s plenty of good Chinese takeout available in my life. A sane person with an insane craving for Chinese dumplings might take the hint. Dumplings are a bit of a project, to say the least, especially when you make the dough. But sometimes a bit of a project is exactly what you need.

 

Homemade Chinese dumplings...delivered

That’s one of the beautiful things about food. It isn’t just for eating. It’s for learning and stretching and meditating and healing and loving. (And also for eating, and thank goodness for that — don’t get me wrong. Oh hi there, mortal.) I think I needed a lot from dumplings the other day.

They delivered.

(Wait, is that a takeout pun? Sorry.)

How to make Chinese dumplings

Be sure to watch the quick little video below to give you an overview of the dumpling-making process and hopefully make it less daunting. Have fun!

Chinese Dumplings Recipe with Pork

We cannot get enough of these dumplings. The filling is super-savory, and I'm just gonna leave the word CRAVE here rather than subjecting you to some horrible adjective Frankenform of that term. It's definitely a project to make your own dough and roll out each little circle before filling and cooking it, but sometimes you want a kitchen project, right? The dough is lightly adapted from the wonderful Molly Yeh's family recipe on Food52. Makes about 30 dumplings.
Prep Time 1 hour 30 minutes
Cook Time 8 minutes
Total Time 1 hour 38 minutes
Serves 30

Ingredients

For the dough

  • 3 cups all-purpose flour, plus plenty more for kneading
  • 1 1/2 teaspoons fine sea salt
  • 3/4 cup boiling water
  • 3/4 cup cold water

For the filling

  • 1 pound ground pork
  • 8 leaves Napa cabbage
  • 1 large egg
  • 2 tablespoons minced fresh ginger
  • 8 garlic cloves, minced
  • 3 tablespoons low-sodium tamari or other good soy sauce
  • 2 tablespoons toasted sesame oil
  • 1/2 teaspoon fine sea salt
  • 3 scallions, white and light green parts thinly sliced

For pan-frying

  • Safflower or other neutral-tasting oil meant for high-heat cooking

For the dipping sauce

  • 1/4 cup tamari or other good soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon hot chili sesame oil

Directions

For the dough

  1. In a medium mixing bowl, stir together the flour and salt.
  2. Pour in the boiling water a little at a time and mix with a spoon until incorporated.
  3. Pour in the cold water a little at a time, continuing to mix until you have a very wet, sticky dough.
  4. Sprinkle plenty of flour onto a work surface and your hands. Scrape dough from bowl onto work surface and knead, adding more flour as necessary to prevent sticking, until dough is smooth. (See video for visual cues here and throughout the recipe.)
  5. Place dough in a clean bowl, cover with a clean kitchen towel, and let rest while you make the filling.

For the filling

  1. Place the pork in a medium mixing bowl.
  2. Remove white stems from cabbage leaves and finely shred the green leafy parts with a knife. Add shreds to mixing bowl.
  3. Add egg to one side of bowl and lightly beat with a fork.
  4. Add ginger, garlic, soy sauce, sesame oil, salt and scallions to bowl.
  5. Use your hands to combine the mixture thoroughly without compressing it.

To fill and shape the dumplings

  1. Pinch off dough by the tablespoon (approximately — don't stress).
  2. Roll into a ball between your palms and place onto a floured work surface.
  3. Roll out with a floured rolling pin into a 3- to 4-inch circle.
  4. Place a tablespoon of filling into the center and fold dough into a semicircle around filling.
  5. Use your fingers to press the edges of the dough together and then to crimp the edges. (Again, see video. It's not hard at all, promise, but a little imagery goes a long way.) This process takes a WHILE, and it's fun to have help. 

To cook the dumplings

  1. Bring a large pot of well salted water to a boil.
  2. Add dumplings in batches of about 8 and boil on medium-high heat for four minutes.
  3. Meanwhile, set a large frying pan with two tablespoons of safflower oil over medium heat.
  4. After boiling, carefully shake or blot excess water from dumplings and add dumplings in batches to frying pan. Cook for a few minutes until undersides are browned, being careful for splatters.
  5. Blot excess oil from dumplings before serving with dipping sauce. 

To make the dipping sauce

  1. Stir together tamari, rice vinegar and hot chili sesame oil in a small bowl.

Nutrition Information

Serving Size:

1 dumpling with sauce

Amount Per Serving:

Calories:: 77 Total Fat:: 2.4g Carbohydrates:: 11.9g Fiber:: 0.9g Protein:: 2g

Pan-Seared Scallops with Chorizo

This 10-minute pan-seared scallops recipe makes a good thing even better with the addition of a little bit of Spanish chorizo. The flavor and texture contrasts with the seared scallops are just perfect.

We recommend serving it all over a bed of basmati rice pilaf, another best-in-class version of a simple, killer recipe. 

Tip

Be sure to buy "dry scallops," which haven't been treated with additives to plump them up. Treated scallops won't taste as fresh, and they won't sear properly.

The perfect simplicity of scallops

Scallops, man. They're just the best. (Eating a lot of them recently has rendered me inarticulate — that's how good they are.) Seared scallops take virtually no time to make, and once you know a few basics, they're pretty hard to screw up. And yet they seem so special. I don't know how they do it.

I don't care how they do it.

You'll find all of this information in the recipe below, but I just want to add a quick note to say that success with scallops is at least 70% achieved at the store.

How to buy scallops

  • Buy a pound of the freshest scallops you can find. Like all fresh seafood, they should smell good and briny like the sea.
  • Buy sea scallops, not bay scallops. (Bay scallops are much smaller and typically used in different types of dishes.)
  • Perhaps most importantly, buy "DRY" scallops, meaning they haven't been injected with a chemical solution to plump them up. Dry scallops both taste way better and sear way better.
  • And finally, buy "10-20" scallops which means there are 10 to 20 of them in a pound.

Pan-Seared Scallops with Chorizo

Seared scallops are a quick and easy yet special-feeling meal. Smoky, spicy Spanish chorizo adds some complexity to scallops' sweet, mild taste and some textural contrast too.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Serves Serves 4

Ingredients

  • 1 pound dry sea scallops, 10-20 (see note)
  • Fine sea salt and freshly ground black pepper
  • 2 ounces Spanish-style chorizo
  • 1 tablespoon safflower oil (or other high-heat vegetable oil)
  • 1 tablespoon butter
  • Chopped chives to garnish, optional

Directions

  1. If your scallops still have the little piece of muscle attached to the side, remove and discard it. (See video for technique.) Pat scallops dry with paper towels and sprinkle with salt and pepper.
  2. Dice the chorizo into small cubes (about 1/4-inch). Heat a 12-inch nonstick pan over high heat. Add chorizo and cook, stirring occasionally, until browned on several sides — just a few minutes. Remove chorizo to a bowl. 
  3. Add oil to pan and keep over high heat. When very hot, add scallops without crowding. Cook 60 seconds without moving, then add butter and cook 30 seconds more. Use tongs to flip each scallop and cook just until done to your liking. I like to pull them off the heat before they're opaque in the center, which, depending on size, may mean just 30 seconds or so on the second side.
  4. To serve, place a few scallops and some of the chorizo on each plate and sprinkle with chives, if using. These are great over basmati rice pilaf.

Notes

There's a lot of information in that ingredient line about scallops! Here's what it all means. You're buying one pound of scallops. They're sea scallops, not bay scallops. (Bay scallops are much smaller and typically used in different types of dishes.) They're "dry," meaning they haven't been injected with a chemical solution to plump them up. (Dry scallops both taste way better and sear way better.) And they're "10-20," which means there are 10 to 20 of them in a pound. (This tells you about what size they'll be.)

Nutrition Information

Amount Per Serving:

Calories:: 271 Total Fat:: 15.4g Carbohydrates:: 6.5g Fiber:: 0g Protein:: 26.8g