Deviled Eggs Three ways
I love Deviled eggs…but that wasn’t always the case. I’ll make this short and sweet as my original post somehow got deleted! UUGH, but these are soooo good I wanted you to have the recipe. Deviled eggs make the perfect party appetizer because of their protein to fat ratio. They fill you up so you don’t keep mindlessly eating…or at least that’s the hope. Plus they are so versatile too!
Ingredients
(Original Recipe)
12 organic free-range eggs
Juice of ½ lemon (optional if you want it thinner)
3 tablespoons avocado oil mayonnaise
2 teaspoons organic mustard
dash of salt and pepper
Toppings
Paprika
Chives
Ziplock bag for piping the filling if you want to make them "eggstraordinary".
(Mediterranean)
12 organic free-range eggs
3 tablespoons Hummus
Salt and pepper
Toppings
Kalamata Olives
Roasted Red Peppers
Sun-Dried Tomatoes
(Everything But the Bagel)
12 organic free-range eggs
3 tablespoons Vegan Cream Cheese (I love Kitehill) or an organic Cream Cheese
Everything But the Bagel Seasoning
Salt and pepper
Toppings
Everything But the Bagel Seasoning
4 strips nitrate-free bacon, diced
Method
Take your boiled, shelled eggs and cut them in half. Remove the yokes and place them in a small bowl.
Add the filling until combined.
Place in a small zip-lock bag. Cut a small portion of the corner off and slowly pipe your filling into your egg halves.
Add your toppings!
Macronutrient Breakdown
(Averages listed)
Serving: 3 halves 117 calories Protein: 10 grams Fat: 8 grams
Carbohydrates: 2 grams Sugar: 1 gram
