Yield 12 eggs
This recipe is great to bring to potlucks and gatherings, but its just as delicious for a healthy snack around the house. Full of protein and healthy fats, it’s a filling choice.
Bring a pot of water to a gentle boil and lower the eggs inside. Gently simmer for about 10 minutes. (You don’t want a hard rolling boil with lots of bubbles or the eggs will crack.)
Transfer the eggs to a bowl of ice water until completely cool. Next, crack the eggs all over and then peel the shell off while they’re under the water.
Slice the eggs in half lengthwise, scoop out the yellow yolks, and place in a bowl. Arrange the egg white halves on a platter.
Add the rest of the ingredients, except paprika, to the egg yolks and mash with a fork until smooth.
Spoon the egg yolk mixture into the center of the egg whites. To make it a little neater and fancier, the filling can be piped in instead. To pipe the filling in, spoon the filling into the corner of a plastic bag. Cut the corner off and squeeze the filling out into the egg halves.
Sprinkle with paprika and serve.
Store deviled eggs for up to 4 days in the fridge.
Serving Size 2 eggs
Amount Per Serving
% Daily Value
Total Fat 19 g
Saturated Fat 4.2 g
Cholesterol 335 mg
Sodium 720 mg
Total Carbohydrates 15.2 g
Dietary Fiber 0.3 g
Sugars 2.7 g
Protein 11.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Wellness Mama® at https://wellnessmama.com/326117/deviled-eggs/