Health-Ified Deviled Eggs

Health-IHealth-Ified Deviled Eggs fied Deviled Eggs

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.

  1. Peel and halve 8 hard-boiled eggs.
  2. Put the whites on a plate and the yolks in a bowl
  3. 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
  4. Mix well
  5. Fill egg white halves
  6. Sprinkle with paprika

Now I want to eat deviled eggs!

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Barbara
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