Healthy Deviled Eggs
This recipe uses an alternative to store-bough mayo containing seed oil. These are excellent for a meal, snack or to bring to a party!
Servings: 6
Ingredients
- 12 Hard-boiled eggs (see note for my favorite cooking method)
- 1/3 c Heavy cream or half & half (or 1/4 c of our homemade mayo or Hellman's mayo)
- 2 tbsp Sweet relish
- 1/4 tsp Sea salt (more to taste)
Instructions
- Peel and slice each of your eggs in half, removing the yolks and placing them in a separate bowl.
- Mash the yolks with a fork until there are no large chunks left.
- Add the sweet relish, salt and about half of the cream. Mix until well incorporated. Continue adding small amounts of cream until you have a smooth consistency. The mixture should no longer be grainy in appearance, but should also be sturdy enough to hold its shape once you fill each egg. Taste and add more salt, if needed.
- Fill each of your egg halves with the mixture. You can use a spoon to drop it in, helping scrape the yolk mixture off the spoon with a clean finger. You can also transfer the mixture to a plastic baggie, cut off one of the corners and pipe it into the halves for a more attractive appearance.
- Top with a sprinkle of paprika, sliced green onion or chopped bacon, if desired. Enjoy!
Notes
- My favorite method for hard boiling eggs is to use the Instant Pot. Simply place your dozen eggs in the pot, add a cup of water and cook on high pressure for 5 minutes. Prepare a bowl with ice water. When the Instant Pot is done, manually release the pressure right away and transfer the eggs to the ice water. Refrigerate until completely chilled. Your eggs should peel very nicely and you can give them a little dip in the water to remove any remaining bits of shell. Set them on a clean cloth or paper towel to dry while you prepare the yolk mixture.