Savory & Healthy Deviled Eggs

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Hey gals and happy Tuesday!  We’ve had lots of holiday parties and family gatherings over the past few weeks, which gave me the itch to try a new dish!  I must admit that my trusty go-to party contribution was always chips & salsa.  And every time I would roll up to the food table, I would instantly have party guest guilt.  From homemade potato salad, and homemade coleslaw asian salad, to homemade brownies.  The guilt was heavy.  Shoot, there even was homemade salsa!  Ya, my jarred Tostitos was shameful.  I felt it was high time I step up my game!  I mean, I am a 30 year old woman who can somewhat cook and knows where the grocery story, so really I had no excuse.

One fact you should know about me — I love eggs.  All ways.  All days.  I eat hard boiled eggs like it’s going out of style and love to make a homemade, mustard-based tuna salad, for a healthy snack to have through out the week.  And I love deviled eggs!  But for some reason I was under the impression that they were an unhealthy snack or side dish.  So it got me thinking that I bet I could tweak a recipe to make it lighter yet equally as tasty!  I also lean towards savory foods versus sweet treats.  And most deviled eggs are made with sugar and sweet pickles.  So I decided to whip up a batch of healthy-ish, savory deviled eggs for my “adult” party contribution and much to my delight, they’ve been a huge hit each time, and I think you’ll love them, too!


6 INGREDIENTS

1. 12 Eggs (I prefer brown eggs vs. white eggs)

2. 1/4 cup of mayo (When I rarely use mayo, I opt for the real deal, but you could certainly use a reduced fat, etc. OR eggless mayo to avoid allergies)

3. 1 tbsp whole grain dijon mustard (I get mine from Trader Joe’s)

4. 1-2 tbsp of White Wine Vinegar

5. Garlic Salt

6. 1-2 Kosher Dill Pickles 


8 STEP RECIPE

1. Boil Eggs for 10-15 minutes.  Add a bit of vinegar to water (helps when peeling eggs)

2. Give eggs a cold water & ice bath to cool them quickly (helps when peeling eggs)

3. Cut eggs in half going the long way

4. Drop the yokes into a separate bowl – be sure to try and keep egg whites in tact!

5.  Mash up egg yokes

6.  Add mayo, mustard, garlic salt, and vinegar to bowl.  Mix together

6.  Dice up pickles into very small pieces.  Add to bowl.  Mix all together

7.  Add a dollop of your mix to each egg white

8.  Cover and refrigerate for an hour before serving to set the eggs


And that’s it!  Super easy, yummy, and cheap to make – the triple threat!  But if you have any questions, please don’t hesitate to shoot me an email and be sure to let you know what you think!

heart-sara

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