Healthy Deviled Eggs

this is my favorite holiday or party appetizer… and it truly is the EASIEST holiday side dish to make healthy! because eggs are already so healthy on their own (if you get the right kind). eggs are naturally packed with protein and nutrients to fill you up in a satisfying way. even if you opt to make them the traditional way with mayo, they are still a great option to have around at all your holiday parties this year.

pro tip —> always look for “pasture raised” eggs. it’s the only way to know the chickens who laid the eggs can actually roam in real grass on land and eat what they were created to eat so they’re getting the right nutrients.

what does that mean for you? a WAY better tasting (and looking) egg. try it - it’s worth the extra few bucks. let me know what you think. =)

Healthy Deviled Eggs

makes: 12 servings
time: 10 mins prep / 10 mins assembly
30 Day Approved

Ingredients

*you can easily double this for a bigger recipe!

• 6 pasture raised eggs

• 3 tbsp thick Greek yogurt

• 1 tsp dijon mustard

• 1 tsp yellow mustard

• 1 tsp coconut aminos (or soy sauce)

• 1/2 tsp lemon juice

• 1/2 tsp pickle juice (or double the lemon juice)

• 2 tbsp sweet relish or chopped pickles (optional)

• sea salt & fresh cracked pepper (to taste)

• paprika or smoked paprika (my choice)

• optional: finely chopped dill &/or finely chopped chives to garnish

Directions

1. Place eggs in your largest pot and cover with cold water until fully submerged by about 2 inches. Bring to a boil, and let boil for 8 minutes.

2. While boiling, get your ice bath ready: fill a bowl with cold water and ice cubes. When eggs finish boiling time, remove from pot and gently transfer to ice bath. Cool completely.

3. Once cool, gently tap to crack and remove shells.

4. Cut in half lengthwise, and carefully remove the yolk with a small spoon. Place yolks in a medium bowl.

5. Make your filling: Add to your bowl of yolks the Greek yogurt, dijon mustard, yellow mustard, coconut aminos, pickle juice, relish/chopped pickles, salt, and pepper. Mash together with a fork until smooth and fully combined and creamy. If it’s too dry, you can add more yogurt.

6. Gently spoon your mixture back into the egg white halves (or, if you want to get fancy, you can use a piping bag with a large star tip, or fill a ziplock bag and cut off the corner).

7. Garnish with a sprinkling of smoked paprika and dill and/or chives. Enjoy!!!

Notes:

Serve immediately or store in fridge for up to 8 hours. If you want to prep ahead, complete above through step 5; store your egg whites and egg yolk filling separate in tightly sealed containers, up to 2 days in advance. Then assemble just before serving.

Cheers to your healthiest, happiest holiday season!