Sunday, April 5, 2015

Easter Sunday: Deviled Eggs

Easter always makes me crave deviled eggs! I like to keep mine healthy with very little mayo and have other spices accentuate the flavor.

The best thing about this recipe is that you can really do anything as long as you have your two major ingredients, yolks and mayo. If you want a healthier alternative, I recommend using avocado instead. You still get that creaminess, but it's less fat!

Other options: sriracha, bacon, and/or jalapeños :)


4 eggs

Boil these eggs for 15 minutes and let sit for another 15 to cool. Once cooled, peel and slice in half to take out the yolks. Put the whites nicely on a plate into the fridge to harden. I like to harden my eggs before I put the mixture in it so everything sits nicely.


4 egg yolks
1 1/2 tbs of light mayo
1/8 tsp of paprika
1/2 of a small lemon, juice
1/2 tsp mustard
1/8 tsp smoked spanish chorizo spice - can be bought at (or any asado seasoning)
freshly cracked pepper
1 green onion stalk, diced small
1/8 tsp roasted red bell pepper powder - can be bought on

Mix the mixture in a small bowl and then move into a small ziplock bag. Make the ziplock into a piping bag while cutting a small hole at the edge. Take the eggs out of the fridge and put the mixture in each shell.

Top with some extra green onions and/or paprika

Chill for another 15-20 minutes before serving.

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