Heart Healthy Deviled Eggs

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READY IN: 40mins
SERVES: 8

INGREDIENTS

Nutrition
  • 12
    large egg whites
  • 2
    large egg yolks
  • 1
    tablespoon vinegar (optional)
  • 2 -3
    teaspoons mustard (yellow, deli, or dijon)
  • 14
    cup sweet relish
  • salt and pepper
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DIRECTIONS

  • 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.
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