Good morning, everyone! My intention was to do a two or three-week build-up to the release of my Quinoa Cookbook at the end of August, but my publisher beat me to the punch and released it a month early. Whoohoo, it’s here! I’ll be doing a giveaway of multiple books later this week, so be sure to stop by and enter for a chance to win a free book. I can never choose a favorite from any of my cookbooks, but I am very keen on my quinoa deviled eggs, in large part because I almost always have the ingredients on hand, not to mention they are so easy to make, chock full of healthy goodness and, pardon my bragging, darn delicious, too. Quinoa contributes a delicate sesame flavor and a toothsome texture to traditional deviled eggs. Mayonnaise is a common component in deviled egg fillings, but replacing it with Greek yogurt lightens this into a healthy snack and adds another layer of flavor. Hooray! My hard-boiled eggs turned out just right: bright yellow, creamy centers and no stinky grey ring around the yolks.