Deviled egg & farro bowl with lemony dill vinaigrette

Life is full of surprises, like how I hated deviled eggs until about a month ago and now they're the only food that I want to eat.

Deviled egg & farro bowl with lemony dill vinaigrette

Place farro, arugula, roasted carrots, & deviled eggs into a shallow bowl, and drizzle with lemony dill vinaigrette.

Instructions are below for everything (except the arugula, which is just removed from a bag!). All quantities are based on making enough for at least two hearty bowls.

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Deviled eggs
4 hardboiled eggs¹, halved with yolks separated
1 tablespoon crème fraîche or sour cream²
1 teaspoon coarse Dijon mustard
Pinch of smoked paprika
Salt & freshly ground black pepper, to taste

Use a fork to mash the yolks in a small bowl with crème fraîche, mustard, smoked paprika, salt, and pepper. Scoop yolks back into whites.

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Roasted carrots
6 medium carrots, peeled and julienned
Extra virgin olive oil
Salt & freshly ground black pepper, to taste

Toss carrots with olive oil, salt, and pepper. Roast in a 400°F oven until caramelized, about 40 minutes.

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Farro
1 1/2 cups quick-cook farro³
Extra virgin olive oil
Salt & freshly ground black pepper, to taste

Bring a large pot of salted water to a boil, and then cook the farro like pasta until it’s al-dente. Drain and place in a bowl to cool. Drizzle with olive oil and season with salt and pepper to taste.

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Lemony dill vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons - 1/4 cup lemon juice
2 tablespoons freshly chopped dill
1 teaspoon coarse Dijon mustard
1 clove garlic, grated on a microplane or finely chopped
Salt & freshly ground black pepper, to taste

Whisk ingredients together, then taste and adjust to your preferences. For example, I like lots of lemon juice, but you might like it less acidic.

1. The method I use is to place the eggs in a pot of cold water and then bring them to a boil. When the water begins to boil, remove them from the heat source but let them sit in the hot water for 12 minutes. Then place into an ice bath before peeling.

2. Yes, you can use mayo too, but I like these better.

3. I buy the Trader Joe’s 10-Minute Farro and cook the whole bag.