I love deviled eggs. A few years ago, I challenged myself to create a healthier version. I’m not a big fan of mayonnaise. It’s a processed food. And a delicate one, too. You have to be concerned about the raw eggs inside. Perhaps that explains my aversion. Or maybe it’s because many years ago, I made my own mayonnaise, from scratch. Then I made the mistake of putting it into chicken salad. And after a few days, it went bad. I didn’t realize it until I ate it. Ooopsie!
Aside from the raw eggs, I thought I could make a healthier version of deviled eggs by using olive oil instead of whatever unhealthy oil goes into mayonnaise. Plus, I can control the amount of oil better.
For myself, I also like this recipe because we just don’t keep mayo around in our house. You might think it’s weird. But I’ve thrown away so many barely used jars that I just quit buying it.
Health-Ified Deviled Eggs Recipe
This recipe is based on using 8 eggs, but can easily be adjusted for the number of eggs you wish to make. Actually, the amounts are approximate. I will add more or less depending on the consistency.
- Peel and halve 8 hard-boiled eggs.
- Put the whites on a plate and the yolks in a bowl
- Add 2 Tbsp Olive Oil, 1 Tbsp Whole Seed mustard, 2-3 Tbsp Lemon Juice, 1/4 tsp salt, 1/4 tsp chipotle powder/pepper, black pepper
- Mix well
- Fill egg white halves
- Sprinkle with paprika
Now I want to eat deviled eggs!
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