This recipe is a lighter version of the deviled eggs we all know and love and makes for a perfect appetizer or side dish. Different spices and condiments can be added to the filling, however we enjoy ours on the simpler side.
STEP ONE – Preparations
- Get out a medium pot and a medium bowl.
- Get out a small serving platter.
STEP TWO – Cook the Eggs
- Place 5 eggs in the bottom of the pot and fill with cold water, at least an inch above the eggs.
- Set the pot to high heat on the stovetop.
- Once the water is boiling, remove the pot from the heat, cover it, and set a timer for 18 minutes.
- When the timer rings, remove the lid, place the pot in the sink, and run cold water over the eggs until the water in the pot is cold. Leave them in there to cool for a few minutes.
STEP THREE – Make the Filling and Assemble
5 cooked and cooled hardboiled eggs*
1-2 tablespoons mayonnaise*
1-2 tablespoons sour cream*
Pinch of fine sea salt
*To decrease the fat content of this dish, we use light mayonnaise and sour cream and toss out 1 of the egg yolks
- Gently tap the shells of the eggs along the inside of the kitchen sink.
- With cold water running, peel the shells off the eggs slowly so the whites don’t tear.
- Cut the eggs in half lengthwise.
- Scoop out the yolks and put them in the bowl. Set the whites aside.
- Add the mayonnaise, sour cream, and salt to the yolks and mash with the back of a fork until they’re smooth and creamy. Adjust the amount depending on the consistency and salt level you want.
- Divide the egg mixture between the 10 egg halves.
- Sprinkle with paprika.
- Arrange on the serving platter and enjoy!
Recommended serving size: 2 eggs
Exchanges: 1 protein, 1 fat