Deviled eggs are often a quintessential food at gatherings, parties, barbecues and even holidays.
When I was young my grandmother made this recipe for every single function we went to. She was kind of known for it. Everyone loved her deviled eggs. But when they asked her for her recipe, she was often met with a blank stare after giving them the recipe. Blank, because they couldn’t believe there wasn’t more ingredients.
Deviled eggs are a perennial potluck favorite. Our recipe replaces some of the egg yolks with nonfat cottage cheese—keeping the filling velvety and rich while reducing some of the fat. No one will know the difference.
This Clean Eating has 4 servings, the Serving Size: 2 deviled eggs each one has 5SP.
- 4 large eggs, hard boiled and shells removed
- 2 tablespoons clean mayo
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon yellow mustard, no sugar added
- 1/8 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1/2 teaspoon paprika for garnish
- Slice hard boiled eggs in half lengthwise. Remove yolks, add to a small mixing bowl and mash with a fork. Add the remaining ingredients, except paprika, and stir until creamy.
- Evenly divide mixture inside the cooked egg whites. Sprinkle with paprika and refrigerate until ready to serve.