Lunch: Smoked Sturgeon with Deviled Eggs and Basil-Rose Mayonnaise

This recipe includes superfoods such as:

Tuna, Lemon, Basil

Health benefits of Smoked Sturgeon with Deviled Eggs and Basil-Rose Mayonnaise

Tuna is great for a high protein diet as it has 33 grams of protein within its housing, with no pesky carbohydrates to worry about. In addition to this, tuna contains B vitamins and vitamin D, both of which are vital to fighting back against PCOS. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

12 large eggs
1/2 cup sour cream
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
Hot sauce
Salt and freshly ground white pepper
1 cup mayonnaise
1/2 cup julienned basil leaves
1/4 cup julienned organic rose petals, plus 2 tablespoons whole petals for garnish
2 1/2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
1 1/2 pounds thinly sliced smoked sturgeon or tuna

Instructions

In a large saucepan, cover the eggs with water; bring to a boil. Reduce the heat to moderate and simmer for 14 minutes. Drain the eggs and transfer to a bowl of ice water. Let cool completely, then remove the shells. Cut a thin slice from the rounded ends so the eggs can stand upright. Slice 1 inch of egg white off the pointed ends, then carefully scoop out the yolks from the pointed ends and transfer to a large bowl.
Finely mash the yolks with a fork, then blend in the sour cream, mustard, curry powder and a few drops of hot sauce. Season with salt and white pepper. Spoon the filling into a sturdy resealable plastic bag and squeeze it into 1 corner. Then, using scissors, snip 1/2 inch from the corner of the bag and pipe the filling into the egg whites.
In a medium bowl, combine the mayonnaise with the julienned basil and rose petals and the lemon juice and zest. Season with salt and white pepper.
Arrange the sliced sturgeon on 12 chilled salad plates. Set a deviled egg in the center of each plate and drizzle with the mayonnaise. Sprinkle with the whole rose petals and serve.

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