Easter is fast approaching and as a child I always remember my grandma (I called her “Nanny”) making deviled eggs as an appetizer to have on the table before our big meal. I never liked them growing up, to be honest I hated all eggs until I got older and realized how healthy they were for you. Now that I include eggs as part of my meal prep and healthy meals I wanted to find a new way to make deviled eggs but in a healthy way. Most deviled eggs recipes call for lots of mayo and I don’t even have mayo in my house and won’t use it. I knew there had to be a way to make these taste really good without making them unhealthy…and I did. The recipe below is a great alternative to use to make deviled eggs without mayo and they will not disappoint on flavor or consistency.
Ingredients Needed:
Paprika
Sea Salt 5-6 grinds
Extra Virgin Olive Oil 2 tbsp
1 tbsp of spicy brown mustard
All of the eye yolks
6 hard boiled eggs cut in half to make 12 deviled eggs
1 tbsp apple cider vinegar
4 tbsp of fat free Daisy Sour Cream
A small food processor
You are going to cut the hard boiled eggs in half and scoop out or pop out the yolk into your food processor. Put them all in a tray and then start to add all of the ingredients to the food processor. Mix everything up and then put the mixture back into the eggs, dash with paprika and store in the fridge until you are ready to enjoy! Makes for a great appetizer or snack when you want a high protein fix!
As you can see the filling becomes smooth and creaming without the need to use mayo. I also love using the Daisy sour cream because it is soft and fluffy after being whipped in the food processor.
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