Deviled Eggs Topped with Sauted Mushrooms and Kale

Deviled Eggs Topped with Sauted Mushrooms and Kale
4 eggs
2 Tbs coconut oil
2 shallots
6 shiitake mushrooms
1 tsp cumin
1/4 tsp cayenne
salt & pepper to taste
1/4 tsp sweet paprika
1 tsp olive oil
1/2 tsp salt
2 purple kale
sliced into chiffonade
2 green kale
sliced into chiffonade
1 leek
thinly sliced
1/2 tsp sumac
This Paleo and GAPS friendly breakfast incorporates quality protein and plentiful carbohydrates to make it a balancing recipe. Shallots and leeks are part of the Allium family, known for its anti-inflammatory qualities. Shiitake mushrooms and multi-color kale further enhance the mineral content and antioxidant benefits of this creative spin-off from traditional deviled eggs.
In a medium saucepan, place eggs down gently and add enough water to cover 1.5 inches above eggs. Bring to boil over high heat. Turn off heat and cover with lid for 10 min. Eggs will cook through during this time. Prepare an ice bath. Transfer eggs into ice bath and let them rest for 10 min while preparing other ingredients. Cold water eases removal of egg shells later.
In a medium skillet, heat 1 Tbs of coconut oil over medium heat. Add shallots, mushrooms and salt. Sauté for 7 min or until shallots are translucent and mushrooms are cooked through. Stir in cumin and cayenne. Add more salt and pepper to adjust taste. Set aside.
In a medium bowl, add olive oil, ½ tsp of salt and kale chiffonade. Use hands to massage kale for 1 minute to break down tough cell wall. Then in a medium skillet, heat 1 Tbs of oil over medium heat. Add kale and leeks into skillet. Sauté for 5 min or until kale and leeks soften. Stir in sumac and paprika. Add more salt and pepper to adjust taste. Set aside.
Gently peel off eggshells in cold water and pat dry with paper towel. Slice eggs in half lengthwise and carefully scoop out egg yolks. Save yolks for other use. Place egg whites on serving platter, round side down. Place a heaping tablespoon of sautéed mushrooms on one half-egg white; place another spoonful of sautéed kale onto another half-egg white. Sprinkle with paprika and serve.
source: Shelly Chang, Bauman College Natural Chef Candidate
Allergens: cayenne (nightshade)

Some egg whites can be topped with yolk-mayonnaise mixture to incorporate elements from classic deviled eggs.