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Deviled Eggs

A healthier take on a popular dish. If serving this for a party or other event, you can make a day ahead and refrigerate until ready to serve. With protein and healthy fat, this makes a great addition your brainy breakfast or eat as a snack for more energy to get you through your day.

CourseBreakfast, Side, Snack

Servings	Prep Time
20Deviled egg halves	10minutes

Cook Time

10minutes

Servings	Prep Time
20Deviled egg halves	10minutes

Cook Time

10minutes

Ingredients

10qty Large cage-free eggs
2tbsp Organic Greek yogurt
2tbsp Avocado Mayonnaise
1.5tsp Dijon mustard
1tsp Apple cider vinegar
1/8tsp Paprika + more to sprinkle on top
1/8tsp Turmeric
Salt & pepper to taste

Instructions

Hard boil eggs or cook in pressure cooker.
Soak in ice bath for a 2 minutes.
Peel eggs.
Cut in half length-wise, placing yolks in a bowl and whites on a dish/tray.
Mash yolks with a fork. Add Greek-yogurt, avocado mayonnaise, dijon mustard, vinegar, paprika, turmeric and salt and pepper to taste. Mix well.
Place mixture in small plastic bag or piping bag.
Cut small corner of bag and pipe yolk mixture into nest of egg whites.
Sprinkle paprika on top and refrigerate until ready to serve.

Recipe Notes

There’s lots of tasty ways to dress up the original deviled egg, like adding bacon and green onions or making it spicy with some chipotle and peppers. Or dress it up with some black olives cut into spiders for a spooky Halloween themed side dish.