Click HERE to watch the YouTube demo.
Perfect for any occasion, these “Healthified” Deviled Eggs are a crowd-pleasing, guilt-free appetizer with a healthy twist! Made with organic pasture-raised eggs, avocado mayo and Greek yogurt, they’re packed with healthy fats and protein while keeping the creamy, delicious flavor that’s both light and flavorful. Whether you’re serving them at a party or carrying on a more healthy family tradition, these deviled eggs offer a nutritious, healthier twist that doesn’t compromise taste and will surely be a hit!
Ingredients
12 eggs, hard boiled
¼ cup Chosen “Classic” avocado mayo
2 TB Siggi Nonfat plain Greek yogurt
1 TB Trader Joe’s Dijon Mustard
2 TB no sugar dill pickle relish
¼ cup green onion, chopped
¼ tsp sea salt
¼ tsp black (or white) pepper
Organic paprika for garnish
Procedure
1) Boil eggs:
a. Fill a pot with water and gently put the eggs in the water.
b. On high heat bring the water/eggs to a raging bowl and cook for 5 minutes.
c. Turn off the heat and put the lid on the pot, let sit for 15 minutes.
d. Dump the hot water out of the pot into the sink, and run cold water into the pot, enough to cover the eggs. Let sit for 10 minutes.
e. Dump the warm water out of the pot into the sink a second time, and fill it with cold water, enough to cover the eggs, and let it sit for 10 more minutes.
f. Remove the eggs from water and store the eggs in the refrigerator till ready to use them.
2) Let eggs cool completely then halve them lengthways. Remove the yokes and set the whites aside (preferably in a container made for hardboiled egg storage-see Cook’s Note #1 below).
3) Mash yokes with a fork so they are slightly crumbled in the bowl.
4) Chop green onions so they finely diced.
5) Add avocado mayo, plain yogurt, Dijon mustard and dill pickle relish.
6) Mix with a spoon to combine, Then mix with your hand mixer on low for about 10 seconds, then switch to high speed for about a minute so the yolk mixture gets a “whipped” and more fluffy consistency.
7) Add green onion, and salt and pepper to taste then stir.
8) With a teaspoon, spoon a dollop of the yolk mixture into the halved egg whites.
9) Top with a pinch of organic paprika and a tiny touch of sea salt and refrigerate for at least an hour before serving.
Cook’s Note #1 You can find Deviled Egg Storage Containers by clicking HERE