We Americans love our deviled eggs. They are the perfect compliment to summertime foods like hamburgers or hot dogs, baked beans and potato salad. Unfortunately, we’ve been led to believe that they are bad for you. People call deviled eggs “cholesterol bombs” or a “heart attack on a plate”.
Nothing could be further than the truth. It’s actually the complete opposite. Pastured egg yolks are rich in vitamin K2, or what Dr. Weston Price called “Activator X”, which actually helps to prevent heart disease:
Vitamin K2 appears to protect against the inflammation and accumulation of lipids and white blood cells that characterize atherosclerosis. Source
Please note: it is critical that you use pastured eggs. Factory farm eggs do not contain high amounts of vitamin K2. Nor do “free-range” or “cage-free” eggs. Click here to learn the difference between pastured eggs and free-range eggs.
I’ve added salmon roe (fish eggs) to these deviled eggs to boost the vitamin K2. Fish eggs are also rich in K2, and are a sacred food in many traditional cultures, reserved for parents prior to conception, pregnant and nursing women and children.
Not only is Vitamin K2 important for heart health, it is also the essential nutrient for healthy bones and teeth:
A number of Japanese trials have shown that vitamin K2 completely reverses bone loss and in some cases even increases bone mass in populations with osteoporosis. Source
If you’re planning to conceive, are pregnant or nursing, or you are feeding kids, this is a meal that will help those little ones build strong bones, develop wide faces (and reduce or even eliminate the need for braces) and prevent and even reverse cavities. If you are older, these foods will help prevent bone loss which can lead to fractures and osteoporosis.
You can find salmon roe at health food stores, some Japanese markets or buy it online. You’ll see it more often in the spring and early summer when salmon is in season. Make sure the roe is wild, never farmed. It’s a good idea to stock up on salmon roe when it’s in season and freeze it for use throughout the year.
Deviled Eggs with Salmon Roe
Pastured eggs (6)
Homemade mayonnaise (1/4 cup) (click for recipe) — don’t use storebought mayo — canola and soybean oils are unhealthy
Pickle relish,preferably lacto-fermented (2-3 tsp) — click here for my recipe
Sea salt and freshly ground pepper to taste — where to buy sea salt; where to buy black pepper
Salmon roe, wild not farmed (2 ounces or 4 TBS)
Optional: Mustard to taste
[easyazon-link asin=”B0001LO5EK” locale=”us”]Saucepan[/easyazon-link]
1. Put 6 eggs in a medium saucepan and fill half way with water. Set on high heat, cover and bring to a boil.
2. When boiling, remove from heat. Let sit, covered, for 12-15 minutes.
3. Take the eggs out of the pot and run cold water over them until they are cool to the touch.
4. Peel the eggs and carefully slice in half. Remove the hard boiled yolks and transfer to a bowl.
5. Mix together with homemade mayonnaise, pickle relish, mustard and sea salt and pepper to taste.
6. Set the egg white halves on plates and spoon the yolk mixture into the egg whites.
7. Spoon salmon roe on top of the deviled eggs and serve.
This post is a part of Fight Back Fridays at Food Renegade.