If deviled eggs are a must for your Thanksgiving meal, give this recipe a try! It cuts out regular sugar, vinegar and mayo, which can cause issues, and swaps for healthier Lakanto monkfruit, apple cider vinegar and avocado-based mayo. I have a suggested timeframe below as well for making ahead of time if you're prepping a TON of food. Enjoy!
DEVILED EGGS RECIPE
By Adrienne Neale, Holistic Made Easy
Suggested schedule (leading up to Thanksgiving):
Tuesday- boil eggs Tues and refrigerate;
Wednesday- peel, slice and scoop out middles, and make middle goodness, refrigerate eggs and filling separately until Thursday
Thursday morning- fill and refrigerate
TIP: Buy your eggs a week-10 days in advance and let them sit in the fridge; fresher eggs have a harder time peeling. Trust me on this. Plan on 1 whole egg, or 2 whole eggs per person if you want some leftovers.
The Recipe & Directions:
Fill a pot with cold water and gently place eggs into pot; don’t do more than a dozen at a time and make sure water covers the eggs. Add in a bit of sea salt and vinegar to the water before turning it up- get water to boiling and let it boil 3-4 minutes. Turn stovetop off and let eggs sit in the water for another 15-20 minutes. Then with a slotted spoon, gently remove one egg at a time, rinse and place in a large bowl; when all eggs have been removed, cover with ice-cold water and place bowl into the fridge.
When you’re ready to peel/slice and make filling:
Gently tap eggs around on table covered with a towel or paper towel, until the shell starts to crack a bit, and move it around in your hand so most of the shell gently cracks into smaller pieces. Then gently begin to peel the shells off and discard. Peel all eggs, rinse and pat dry, then slice in half longways and use a small spoon to scoop out the middle. A good middle is a dry-looking, powdery yellow, not gooey (like if you’d made fried eggs), and not brownish-greenish rim around the outside edge of the yolk that touches the white. Slice and scoop the middles out of all of the eggs into a medium-sized bowl to make the filling.
(for a dozen eggs- modify amounts if you boil more or less eggs)
Combine the yolks with approximately:
3 Tbsp yellow mustard,
2 Tbsp avocado mayo,
2-3 tsp apple cider vinegar,
stevia/Lakanto/coconut sugar and cracked pepper to taste
Some love dill weed or paprika on their eggs and if you do, go for it.Add it to taste!
Mix it all up well, and depending on if you like a more mustardy-sour middle, go lighter on the mayo; if you like it more mayo-ish, go lighter on the mustard and ACV. Scoop up a heaping tsp of filling per egg and gently place in middle of each boiled yolk, then place onto plate- highly recommend using an actual deviled egg plate for these, because, well… they slide around. Tip: if you have to cover and refrigerate them, put toothpicks into the tops of some of them if you don’t have a tall lid for your plate/platter/container. This way, the filling doesn’t get smooshed. (That’s a technical kitchen term, right?)
ENJOY and let me know if you try this recipe this year! Please feel free to share but tag back to the site and show me some love. Thanks!