Aries Season Deviled Eggs and Diablo Slaw


On July 18, 2017

In Aries, Diet

Aries Season Deviled Eggs and Diablo Slaw


The egg, literally life in embryo, represents the mystery and magic of creation. As a blueprint for a living thing and a symbol of Resurrection, no food is more Aries than the egg. Aries is all about potential. Aries marks a new beginning. With its bright yellow yolk, the egg is a food associated with sunny mornings and breakfast, the day’s first food for the Zodiac’s first sign. 

Serves 4, as a starter.

For the eggs

4 large eggs, at room temperature
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon mustard powder
1/2 teaspoon onion salt
1/4 teaspoon cayenne pepper, or to taste

For the slaw

11/2 cups thinly shredded Savoy cabbage 1/2 cup minced scallions, whites only
1/4 cup cilantro leaves
1 tablespoon minced jalapeno pepper, or to taste

For the slaw dressing

1 teaspoon hot sauce, such as Tabasco 1/2 teaspoon ground cumin
2 tablespoons lime juice
1 teaspoon lime zest
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Sweet paprika, for dusting

Make the eggs. Place the eggs in a pot large enough to accommodate them in a single layer and cover them with cold water and a little salt. The water should be at least 1 inch over the eggs. Bring the water to a gentle boil over high heat. Turn on the heat, cover the pot, and let sit 8 to 10 minutes (a shorter time will result in a softer yolk; a longer time a firmer yolk).

Drain the eggs and run them under cold running water. When the eggs are cool enough to handle, peel them under cold running water.

Pat the eggs dry with a clean kitchen towel and, using a knife, cut them in half lengthwise.

Using a small spoon, scoop the cooked yolks into a medium sized bowl and set aside the egg whites. Mash the yolks with a fork until they are a smooth uniform texture. Add the mayonnaise, Dijon mustard, mustard powder, onion salt and cayenne to the mashed yolks and mix well. Set aside.

Make the slaw. Combine the vegetables for the slaw in a large bowl. 

Make the dressing. Combine the ingredients for the dressing in a small bowl and whisk until emulsifed. Add the dressing to the slaw vegetables, 1 tablespoon at a time, tossing the slaw as you go to coat all of the ingredients. (Save a little dressing to sprinkle on top of the eggs.)

Gently spoon the yolk mixture back into the egg white halves.

Divide the slaw on serving plates. Arrange 2 egg halves on each. Sprinkle with any remaining dressing and a hit of paprika.

From Signs and Seasons, a new astrological cookbook by Monte Farber and Amy Zerner. 

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