We updated this retro recipe – from Julia Child in the 60s – with modern touches like a little hit of curry, cayenne and lemon zest.  These deviled eggs have spring written all over them and with addition of pureed vegetables, they pack a lot more nutrients than more traditional deviled eggs. A variation on this is to replace the asparagus with fresh or frozen peas.  For your flavorings, you’d want to go half mayonnaise and half creme fresh, trade in the curry for chopped fresh mint leaves and skip the lemon zest, but add a teaspoon or so of Marsala and another of Worcestershire for that devil kick. We demoed this at Brookside April 16, 2014. Yield: 24 stuffed egg halves Read More