By popular demand - my deviled egg recipe!
I recently catered "power snacks" for a women's luncheon in New Jersey, and these eggs were by far the most requested recipe. I guess everyone loves a good deviled egg!
Growing up in the Midwest, deviled eggs were a staple at any gathering. I remember always being leery though unless I knew my mom made them. Hers were perfectly balanced with Hellmann's mayonnaise, dijon mustard, and pickle relish. Almost every other potluck recipe used Miracle Whip and additional sugar - eggs shouldn't be sweet people! (Apologies in advance if that offends anyone.)
So for these eggs, I tool my mom's recipe and made a healthy few tweaks - swapping out traditional mayonnaise for an avocado oil based one and using a raw, lacto-fermented relish to get in those good gut probiotics!
Good Gut Deviled Eggs
Makes 12 halves
6 large eggs
3 tablespoons avocado oil mayonnaise (I like Sir Kensington’s)
1 teaspoon Dijon mustard
1 tablespoon, or more, raw relish or finely chopped sauerkraut (such as Bubbie’s)
2-3 dashes Tabasco sauce, to taste
fine sea salt, to taste
several grinds fresh black pepper
Paprika, for garnish
Place eggs in a small saucepan and cover with cold water by about 1-inch. Place pan over medium-high heat and bring to a boil. Then, turn off the heat and cover eggs with a tight-fitting lid. Let sit for 12 minutes. (If using an electric stove, remove eggs from burner.) Drain eggs, rinse under cold water, and peel. Let them cool in the refrigerator for at least 15 minutes or until your'e ready to make the filling. (A lot of the time, I'll make the eggs to this stage the day before I want to serve them.)
For the filling:
Halve the eggs lengthwise and carefully scoop out the yolks into a bowl. Mash yolks with a fork an stir in mayonnaise, mustard, Tabasco, salt, pepper, and relish. Taste and adjust seasoning / ingredients to suit your palate.
When ready to serve, fill each egg white with 1-2 teaspoons of the egg yolk mixture and dust the tops with paprika.