Bring some variety to those holiday deviled eggs or as party hors d'oeuvres with these delicious deviled eggs. They are great for a Sunday morning breakfast or as a side dish. We found this recipe and modified from Healthy Cooking April-May 2012 by using vegan Amande yogurt (made with almond milk)
Ingredients
6 boiled eggs (egg whites and four yolks )
3 Tbs. (45 ml) Amande plain yogurt
pinch of Black pepper
Directions
Use a large pot and fill with cold water ( fill water to the middle of the pot). Place 6 eggs into the cold water and wait to water comes to a boil. Cook eggs for approx. 5-6 minutes.
Remove eggs from pan, cover, and sit 12-20 minutes or drain water and place the eggs in a bowl of ice water.
Once they are cool, shell eggs and cut in half lengthwise. Remove yolks and place in a separate bowl. Set aside egg whites and four yolks (for other usages or make more deviled eggs). Using a fork mash yolks until smooth.
Stir into the yolks 3 Tbs. (45 ml) reduced-fat mayonnaise or plain yogurt and black pepper.
Using a spoon fill the egg whites with one of the following items for that particular type of egg. Each of these would be a separate type of deviled egg. Choose the one you like!
They can be refrigerated up to 5 days.
- Alia
6 boiled eggs (egg whites and four yolks )
3 Tbs. (45 ml) Amande plain yogurt
pinch of Black pepper
Directions
Use a large pot and fill with cold water ( fill water to the middle of the pot). Place 6 eggs into the cold water and wait to water comes to a boil. Cook eggs for approx. 5-6 minutes.
Remove eggs from pan, cover, and sit 12-20 minutes or drain water and place the eggs in a bowl of ice water.
Once they are cool, shell eggs and cut in half lengthwise. Remove yolks and place in a separate bowl. Set aside egg whites and four yolks (for other usages or make more deviled eggs). Using a fork mash yolks until smooth.
Stir into the yolks 3 Tbs. (45 ml) reduced-fat mayonnaise or plain yogurt and black pepper.
Using a spoon fill the egg whites with one of the following items for that particular type of egg. Each of these would be a separate type of deviled egg. Choose the one you like!
They can be refrigerated up to 5 days.
- Alia
Slim Deviled Eggs:
1/2 tsp (2,5 ml) garlic powder and ground mustard, garnish with paprika
Asian:
1/4 tsp. (1,25 ml) each: reduced gluten free low-sodium soy sauce & minced fresh ginger root; pinch of gluten free Asian hot chile sauce; garnish with spring of cilantro
Mexican:
1 Tbs. (15 ml) salsa; 1/2 tsp. (2,5 ml) ground cumin; garnish with a slice of jalapeno
Italian:
1/4 tsp. (1,25 ml) each: dried basil and oregano; garnish with Daiya Vegan Cheese shreds and parsley
Guacamole:
2 Tbs. (30 ml) mashed avocado; 1 tsp. (5 ml) minced fresh cilantro; 1/2 tsp. (2,5 ml) grated organic lime peel; 1/2 tsp. (2.5 ml) lime juice; garnish with a few chopped cherry tomato
Chutney:
2 Tbs. (30 ml) mango chutney; 1 Tbs. (15 ml) chopped green onion; garnish with chopped cashews and green onion
Roasted Garlic:
Drizzle 2 Tbsp. (30 ml) olive oil over 1 head of garlic and roast in 350℉ (175℃) oven about 30 minutes; squeeze cloves into a bowl and mash; to the yolks add 1 Tbs. (15 ml) butter and 1/2 cup (125 ml) of cheese; garnish with the roasted garlic
