Prep 10 mins
Cook 30 mins
Deviled eggs being my favorite snack, I had to find a healthier option when diagnosed with high cholesterol. I found this recipe online and tweaked it around a bit to meet my tastes. When I prepare deviled eggs, I tend to mix amounts in and tweak them based upon my tastes, so feel free to change the amounts listed to meet your preferences. For extra kick, add hot sauce and/or Cajun seasoning into the filling. One idea I've come up with but haven't tested yet, is to use an avocado-based filling as a substitute for the yolk-based filling for an added heart healthy benefit.
- 12 large egg whites
- 2 large egg yolks
- 1 tablespoon vinegar (optional)
- 1⁄4 cup light mayonnaise
- 2 -3 teaspoons mustard (yellow, deli, or dijon)
- 1⁄4 cup sweet relish
- salt and pepper
- Place 12 large eggs in a saucepan and cover with water by at least an inch. Bring the water to a boil and remove the pot immediately from the heat. To make the eggs easier to peel, add 1 tbsp of vinegar to the water now.
- Let the eggs sit in the hot water for 20 minutes. After 20 minutes, immediately place the eggs in a bowl of iced water and let sit for 15 - 20 minutes (this prevents a green film from forming around the yolks).
- Peel the eggs once they have cooled.
- Half the eggs lengthwise and remove the yolks. Discard all but 2 whole egg yolks.
- Chop 8 egg white halves (4 whole egg whites) and mash them with the remaining 2 egg yolks.
- Mash mayonnaise, mustard, relish, and salt and pepper into the egg white/egg yolk mixture and fill the remaining egg white halves with this mix.
- Lightly dust the eggs with paprika.
- Serve on a platter lined with romaine lettuce leaves for presentation and to prevent the eggs from sliding.