Just in time for Easter, a deviled egg recipe using cultured sour cream or organic yogurt instead of mayo that actually tastes good! I prefer it with the yogurt, mostly because I usually have some in the fridge.
Here's the recipe as copied from the website:
Deviled Eggs Sans Mayonnaise
Recipe type: Appetizer, Snack- Prep time: 5 mins - Cook time: 20 mins
Total time: 25 mins
Ingredients:
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
Instructions
1. Place 6 eggs in a pot with enough cold water to cover by at least an inch or two.
2. Place on stove and bring to a boil.
3. 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.)
4. 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.
5. Let the eggs sit for a few minutes to cool, and then go ahead and peel them.
6. Slice the eggs in half and scoop out the cooked yolks placing them into a small mixing bowl.
7. 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.
8. Scoop the filling into each egg and serve.
9. 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.
Recipe by Divine Health at
http://divinehealthfromtheinsideout....nsmayonnaise/