Easy Deviled Eggs
For the next two weeks, I will be posting recipes non-stop in preparation for the Easter holiday. I love Easter, and these next few posts will only remind you of this fact. Something about the newness of the year that gets my energy moving faster. I honestly believe that the new year should start at the beginning of spring. It just makes sense to me.
The first Easter recipe I wanted to share is for easy deviled eggs. I use real egg yolks in this recipe, as nature intended us to consume the whole food, and not separate the yolk from the white. Many people fear that egg yolks, because of their saturated fat and cholesterol content, can increase the risk of heart disease. Surprisingly, recent large studies have shown the exact opposite (just one of the studies). So, enjoy your eggs!
I like to promote free-range (and even local) eggs, as the chickens eat a much more natural diet tailored to their needs. The eggs, in turn, have a better balance of omega-3/omega-6 ratio, and contain slightly more nutrients. You will also notice that free-range, organic egg yolks are a darker shade of yellow, telling you plainly that it is more nutrient dense.
I skip the commercial mayonnaise, as these often contain loads of sugar and soybean oil (which is often genetically engineered and cause a host of health problems in the body). I opt for nutrient rich avocado. Trust me, it will work! This is deviled eggs the easy way, as well as the healthy way. No one will know. I promise!
Mashed avocado actually makes a really great substitute for mayonnaise in quite a few recipes. It’s lower in calories and contains virtually little carbohydrates, making it very low on the glycemic index. It also contains healthy monounsaturated fat for our skin, and contains many different antioxidants. Do not be afraid to try this, as you will definitely be rewarded in the end.
A note about boiling eggs: I use the Giada de Laurentiis method, with a little variation. She recommends covering the eggs with water and bringing to a boil. After the boiling occurs, she says to turn it off and let it cook, uncovered for 15 minutes. For a quicker method, I usually cover with water and add a few pinches of salt to the water (this helps the water boil faster). I then bring it up to
- 12 hard boiled eggs (see notes above)
- ¼ cup mashed avocado (from ½ medium avocado)
- 1 tsp. olive oil
- 1 tsp. apple cider vinegar
- ¼ tsp. dried mustard powder
- ¼ tsp. Himalayan salt (to taste)
- ½ tsp. xylitol or coconut palm sugar (optional)
- Paprika, to garnish (optional)
- Cool the eggs.
- Carefully slice the eggs lengthwise with a sharp knife, separating the cooked yolk from the egg whites.
- Place egg yolks, mashed avocado and all other ingredients in a mixing bowl.
- Beat ingredients until well combined and creamy.
- Pipe, or spoon, the filling into the egg whites and sprinkle with paprika.
What favorite Easter recipes do you enjoy? What about spring recipes? I would love to share them here in the next few posts.
Right now, I’m starting my raised bed vegetable garden. I will definitely keep you updated on the progress. So far, I have planted zucchini and eggplant, with okra, snap beans and swiss chard following promptly behind. I also found a type of heat resistant lettuce that grows quite well in the heat of spring, especially where I live, called Oakleaf Lettuce. Check it out, and maybe we can grow some together.
Until next time,
This is The Healthy Advocate.