Our version of the classic deviled eggs combines simple and nutritious ingredients to create a superb appetizer or side. In the past, we’ve doubled this recipe and brought it to Thanksgiving for a protein-rich vegetarian option for Julia and anyone else to enjoy.

STEP ONE – Preparations

1. Get out a medium pot.
2. Get out a small bowl and a small serving platter.

STEP TWO – Cook the Eggs

Ingredients:

5 large eggs

Instructions:

1. Place the eggs in the medium pot, cover with cold water, and bring to a boil.
2. Once boiling, remove the pot from heat and let rest covered for 18 minutes.
3. Place the pot in the sink, run cold water over the eggs, and let cool briefly.

STEP THREE – Make the Filling and Assemble

Ingredients:

1 ½ tablespoons mayonnaise
1 ½ tablespoons sour cream
½ teaspoon fine sea salt
¼ teaspoon paprika

Instructions:

1. Gently tap the eggs along the inside of the kitchen sink.
2. With cold water running, slowly peel off the shells.
3. Half the eggs lengthwise, scoop out the yolks, and place in the small bowl. Set the whites aside.
4. Add the mayonnaise, sour cream, and salt to the yolks and mash with the back of a fork until smooth and creamy.
5. Divide the filling between the whites.
6. Sprinkle with the paprika and arrange on the serving platter.

Recommended Serving Size: 2 eggs

Exchanges: 1 protein, 1 fat