- 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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