No Mayo Deviled Eggs Topped with HempseedsOct 20, 2010
The simple egg that is full of nature’s most perfect form of protein. Deviled eggs are a classic appetizer. Although there are literally dozens of variations, this is a healthy version that cuts out the mayonnaise to keep things light. Instead, the apple cider vinegar hot sauce give it a nice kick. It used to be that people were scared of eating eggs because of the cholesterol in the egg yolks. Now research has found that eggs also raise the good cholesterol that bodies need.
8-12 hard boiled organic, free- range eggs, peeled (instructions below)
½ cup extra virgin olive oil
1/3 cup apple cider vinegar
1 tbsp lemon juice
1 tsp minced parsley
½ clove of garlic, ground (optional)
1 tsp hot sauce (optional)
Sea salt and black pepper to taste
Paprika to taste
Prepare hard boiled eggs (instructions below). The secret to great deviled eggs is to make sure that the hard boiled eggs aren't overcooked and the yolks stay creamy. Cut peeled eggs in half, length wise, and place yolks in a mixing bowl; set the whites aside. Mash the yolks with the back of a fork and add olive oil, vinegar, and lemon juice. Mix well and add the parsley, garlic, hot sauce, sea salt and black pepper. Spoon or pipe the filling back into egg white. Top with hempseeds and paprika. Cover and refrigerate at least one hour before serving.
How To Correctly Cook Hard-Boiled Eggs
|Egg Size||Degree of Doneness||Time Required|
|Medium||Soft-cooked yolk||3 minutes|
|Medium-cooked yolk||5 minutes|
|Hard-cooked yolk||12 minutes|
|Large||Soft-cooked yolk||4 to 5 minutes|
|Medium-cooked yolk||6 minutes|
|Hard-cooked yolk||17 minutes|
|Extra Large||Soft-cooked yolk||5 minutes|
|Medium-cooked yolk||7 to 8 minutes|
|Hard-cooked yolk||19 minutes|
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