Deviled eggs are devilish because of their rich, high-fat creamy center, mostly made of mayonnaise. Unfortunately, most brands of mayonnaise list soy bean oil as their main ingredient, and we are not down with soy. Over 90% of soy in our country is genetically modified (GMO)! It contains estrogen-like substances called isoflavones, and when we eat lots of soy, we can become estrogenic which can lead many health issues including fibrocystic breast disease and weight gain.
So long story short, we replaced the soy bean oil-loaded mayo with protein-packed tangy greek yogurt! Add a handful of finely chopped sweet onion for sweetness. Mash it all together with the yolks and you won't miss that mayo one bit!
Angeled Eggs (No-Mayo Deviled Eggs)
8-10 hard boiled eggs, peeled and cut lengthwise
1/3 cup plain 2% Fage' Greek Yogurt
2 teaspoons Dijon mustard
2 teaspoons fresh chopped chives
1/4 cup finely chopped red bell pepper
2 tablepsoons finely chopped sweet onion
Sea salt & pepper
Paprika to garnish
1. Boil your eggs in a medium sauce pan with enough water so that they are fully covered. Cover pan, and boil over high heat for about 10-12 minutes. Turn off heat and let them sit in pan for additional 10 minutes to cool. Pour into colander to drain water and then cover eggs with ice and cold water to let them fully cool down. Once cool, peel and cut lengthwise using a sharp wet knife for a clean slice right down the length of the egg.
Place egg whites on a plate and yolks in a bowl. Add in the remaining ingredients, except Paprika to the bowl, and mash it all together really well until yolks become creamy and the consistency is uniform.
Spoon the yolk mixture into the empty egg whites and sprinkle with Paprika.
Serve in an Egg Dish Serving Plate or all fit snug on a regular plate does just fine, too!