Spicy Deviled Eggs

Quick and easy for lunch or as an appy.
  • 8 large eggs
  • 1 - 2 heaping tbsp mayo
  • 1 tbsp yogurt (I used raw)
  • 1 tsp yellow mustard (Simply Natural's organic one is GAPS legal)
  • 1/2 tsp garlic powder
  • 1/4 tsp unprocessed salt
  • 1/4 tsp fresh ground black pepper
  • chipotle powder to sprinkle

Boil the eggs. I put them in a saucepan with at least 1" of water over the height of the eggs. Bring to a boil then turn off the element. Put the lid on and leave for 13 minutes.

When the eggs are cooked, let them sit in very cold water for 5- 10 minutes. Peel them when cool.

Cut them in half and pop out the yolks. Arrange the whites on a plate and mash the yolks up in a bowl. I like to whiz them in my small food processor. If I'm too lazy to drag it out, a potato masher works well too.

Add 1 heaping tablespoon of mayo, the yogurt, mustard, garlic powder, salt, and pepper. Mix it up. If it's too dry and not glueing together add a bit more mayo.

Scoop the filling into the empty halves. Sprinkle with chipotle powder. Eat. They would probably taste better after sitting in the fridge for a few hours, but we've never had any last that long.

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