Deviled eggs are great for a brunch, appetizers, breakfast or snacks. It is great as a change of pace from hard boiled eggs. Deviled eggs can be grabbed as an easy to go food when in a hurry. My recipe below is quite simple, but delicious and nutritious. For years I was afraid of eggs with all of the misinformation about how cholesterol in eggs are so unhealthy. Now, I embrace eggs and eat as many as I like, both raw and cooked in different forms.
I am fortunate to be able to purchase very high quality organic, pastured eggs direct from a farm. Farmer’s markets are an excellent source for local, pastured eggs and a good way to support local farmers, while reducing the environmental impact of groceries travelling long distances. Eating fresh meats, vegetables and produce closer to home, also provides more intact nutrients. Many health stores including Whole Foods carries Vital Farm Pastured Eggs which are a high quality, organic pastured egg in case you are unable to purchase local eggs. Wilderness Family Naturals carries a very healthy mayonnaise that can be ordered online.
Egg yolks contain several important nutrients, including fat soluble vitamins A, D and K2. Egg whites contain good protein. View Vitamins A, D and K2 to learn more about the importance of eggs in the diet.
- Hard boiled pastured eggs
- Good quality organic mayonnaise made with olive oil
- organic mustard
- sea salt
- black pepper
- Place washed eggs in filtered water in stainless steel pot
- Bring water to boil and boil 10 minutes
- Turn off heat
- Fill bowl with filtered cold water with added ice
- Take a couple of eggs in slitted spoon and place in cold water for a few seconds. Place one egg at a time under cool water in sink, crack outside of shell and peel eggs. The warm and cool water usually makes shell peeling easy
- Cool eggs in refrigerator
- Slice eggs long ways
- Take out egg yolks and place in bowl
- Mash yolks with fork and mix with mayo, 1/8 to 1/2 teaspoon of mustard, sea salt and black pepper to taste
- Scoop egg yolk back into egg white halves and sprinkle with paprika for color and added flavor
Written by Michelle, Holistic Health to Go