Lightened-up deviled eggs

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Deviled eggs are a staple here in South Carolina-especially during the holidays. The classic recipe calls for eggs and mayonnaise. While I am a big egg-eater, I am not so much of a mayonnaise fan. Since many mayonnaises are made with soybean oil, they tend to be high in Omega-6 fatty acid. Too much omega-6 fatty acids without enough omega-3s is not a good thing for your health.

I subbed out the mayonnaise with some ingredients that provide healthy fats.

Since more research is suggesting that dairy fats are not as bad as we once thought (and has been linked to improved fertility for some women with ovulatory issues), I love including Greek Yogurt of Icelandic Skyr in the recipe. This option also provides some protein, calcium, and other great nutrients.

Avocados are always a favorite. Once they are ripe, they act as a great substitute for other condiments. The avocado provides fiber, healthy fats, folate, magnesium, and other nutrients.

Quinoa is an ancient grain that adds some body to the deviled egg. The quinoa provides antioxidants (also important when ttc), fiber, protein, and many other benefits.

Thankfully, more research is confirming that the egg yolk is great for most people, and eating the whole egg doesn’t appear to increase one’s cholesterol. The yolk packs a punch of choline (super-important if ttc, pregnant, or lactating) as well as a plethora of other nutrients.

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Recipe (makes 12 half-egg servings)

Ingredients:

6 eggs-boiled, cooled, and peeled

1 Tbsp cooked quinoa-cooled (many stores now have quinoa that is pre-cooled and you can microwave)

1 medium ripe avocado-peeled and pitted

1.5 Tbsp plain whole-milk Siggi’s Icelandic Skyr

1/4 tsp chopped fresh cilantro

1/8 tsp salt

1/8 tsp pepper

dash cayenne pepper

cayenne pepper (garnish)

12 cilantro leaves

Steps:

Cut the peeled eggs in half lengthwise. Carefully remove the yolk and put in a bowl. Rinse the whites, dry, and set aside

Combine the yolks with the avocado and mash until it has a smooth consistency.

Add the yogurt, quinoa, chopped cilantro, salt, pepper, and cayenne pepper, and combine until it has a smooth consistency.

Place egg whites on a serving platter. Spoon yolk mixture into the egg whites (or squeeze through a plastic bag with the tip cut off). Garnish with cayenne pepper and a cilantro leaf. Chill for 20 minutes before served. Enjoy! Xo

Lauren ManakerComment