With Easter on its way, hard-boiled eggs are numerous and everywhere. In Germany and Europe in general, it’s so cool to see the various Meat Markets carrying decorated hard-boiled eggs ready to eat! Of course, I bought a few knowing they were the best protein snack and there is no prep! But as usual, I could not leave well enough alone and made them the Ultimate Deviled Eggs! If the eggs are pre-boiled it should only take you 15 minutes. If not add an additional 15 minutes.
I used my Fool Proof Mayo with a Zing and added some off-the-wall spices and veggies. The mix evolved into deviled eggs with the ULTIMATE bite! Check it out and see what you think.
Ultimate Deviled Eggs
April 15, 2017
: 30 min
Ingredients
- 4 hardboiled eggs separate yoke & whites
- 2 Tbsp Fool Proof Mayo if store-bought, add 1 tsp horseradish
- 2 Tbsp coconut amino soy
- 1/2 tsp spicy mustard
- 2 Tbsp olive oil
- 1 tbsp smokey paprika
- 1/4 tsp Old Bay Seasoning optional but worth it!
- 1/2 tsp Himalayan salt
- ground pepper to taste
- lemon zest about 1/4 tsp
- Added Crunch
- 1 Tbsp chopped red bell peppers or a combo of red, green, and orange
- A diced jalapeno
- 1 tsp finely chopped red onion or white or scallions
Directions
- Step 1 Hard boil your eggs or do as I did, by them already boiled. cut in 1/2 and scrape out the yellow yolk. Place the yokes in a mixing bowl and set aside the whites aside.
- Step 2 Add all the ingredients for the Main Filling to the yokes and mash with a fork until smooth. If you’re doing a double batch or more, put the ingredients in your food processor or blender.
- Step 3 Stir in the Added Crunch, diced bell peppers, and onions, and stuff the whites of the eggs. Sprinkle a little bit of Smokey Paprika on top and enjoy!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.