Monday, July 30, 2012

Deviled Eggs

Deviled eggs are one of my favorite appetizers but I have not had any since I began my clean eating journey because I no longer eat mayonnaise. That was until I started making my own. It is easier than you'd think and you can add your own ingredients to give it some extra pop.

If you don't have mayonnaise, or don't want to try your hand at it, you can substitute Greek yogurt for mayo as well.

Homemade Mayonnaise

1 lg organic egg yolk*
1/2 tsp kosher salt
1 tsp water
1 tsp lemon juice
1 cup vegetable oil (or canola oil)

Combine yolk, salt, water and lemon juice in a medium sized bowl. Start whisking vigorously dripping the oil very slowly, in the beginning. Be careful not to incorporate too much oil initially or it will separate and you will have to start over. Continue whisking non-stop, using a towel under the bowl to stabilize it.

Slowly add more oil - you will see the mayonnaise start to thicken. Continue until all oil is incorporated and the mayo is thickened. Season with salt and pepper (and add additional lemon juice, if desired).

*Pasteurized or irradiated eggs are safe to use in raw preparations  - so be sure to use organic eggs to prevent risk of salmonella poisoning.

Deviled Eggs, Healthier version

12 lg hard-boiled eggs, sliced in half, lengthwise
1/2 c plain Greek yogurt
1 1/2 tsp mustard powder
Dash of apple cider vinegar
1-2 packets Stevia, to taste
1 tbsp red pepper, diced
Salt and pepper, to taste

1 tbsp green onion, minced

Deviled Eggs

12 lg hard-boiled eggs, sliced in half, lengthwise
1/4 c mayonnaise 
1/4 c pimento
tsp Dijon mustard
Salt and pepper, to taste
1-2 tbsp sweet relish


Fill large pot with water. Add a dash of white vinegar to the water, to prevent leaking if eggs crack during boiling. Boil eggs for about 15-18 minutes. Crack eggs under cool water, while still warm, so the shells are easy to remove.

Slice each egg lengthwise in half. Gently remove yolks and place in  bowl; whisk yolks until smooth. Stir in remaining ingredients until combined.

Spoon (or use pastry bag) to fill egg-white halves. Garnish with paprika and green onion. Cover and refrigerate until ready to serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

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