Eggs, eggs, eggs! I love eggs; they are such a wonderful nutrient dense food! So long as they are pastured eggs that is. Around here eggs are an every day affair in some form or fashion, a very affordable protein source to feed growing boys I might add. However, one of my kids does not prefer cooked eggs for breakfast, nor does he care for plain ole hard boiled eggs. He does happen to like deviled eggs and I always forget to make him some. Often I just put off making them because I do not ever have mayonnaise on hand nor do I even care for it. So I have come up with a recipe that does not use mayonnaise whatsoever.
- 6 pastured eggs, hard boiled
- A scant ¼ cup of cultured sour cream or whole organic yogurt
- 2 tablespoons bacon fat
- 1 teaspoon raw apple cider vinegar
- 1 teaspoon dijon mustard
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon chipotle chili powder
- Fresh or dried parsley to taste
- Cracked black pepper to taste
- Place 6 eggs in a pot with enough cold water to cover by at least an inch or two.
- Place on stove and bring to a boil.
- Once boiling remove from heat and place a lid on the pot and let sit for 12 minutes (be sure to use your kitchen timer.)
- For the next step, you can either remove the eggs with a slotted spoon and place in an ice bath. Or, simple place the pot in the sink and run cold water in the pot until it is cool, adding some ice once the water is no longer warm.
- Let the eggs sit for a few minutes to cool, and then go ahead and peel them.
- Slice the eggs in half and scoop out the cooked yolks placing them into a small mixing bowl.
- Stir in the remaining ingredients. Taste the mixture to see if you want a bit more spice or salt, it takes a few minutes before the flavors meld.
- Scoop the filling into each egg and serve.
- Additionally, the mixture can be kept in a lidded bowl separate from the eggs until you are ready to serve if you like, especially if you need to transport the eggs to a picnic or a party.
This post is a part of Real Food Wednesdays!
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