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It only seems fitting on Valentines Day to post a recipe for deviled eggs. I love them. Eat them for lunch quite a bit. And I usually have all the ingredients to whip up a quick lunch. They’re filling and full of protein. So, I went and altered the traditional recipe to put some power ingredients in there. I meganized it. Ha!
Apple Cider Vinegar. 1 tablespoon of this per day rocks your body. Helps acid reflux, promotes healthy cholesterol, can aid in weight loss, an antioxidant and improves nutrient absorption. So, I figured out a way to add this to a few of my recipes…and keep them tasting good of course.
Back to the deviled eggs. Take your eggs and put them in a pot and cover with at least an inch of water. I used to do this in reverse, then common sense kicked in one day and I figured out dropping the eggs in the pot full of water breaks them. Put salt in your water and it will cook your egg whites a little quicker too.
When I made these, the pictures show eight eggs. I was making them for a party. I’m giving you the recipe for a more sensible 4.
Bring to a boil, then turn the heat down to low for 18 minutes. Take out your eggs and put in a bowl of ice water for at least 30 minutes and store until you’re ready to make.
When you’re ready, peel them.
Slice each egg in half and pop out the yolk in a bowl. Throw in your 3 tablespoons Vegenaise, 1 tsp mustard, 1 tsp apple cider vinegar, pinch of sea salt and black pepper, and 1/8 tsp of cayenne.
Smash it all together well with a fork.
Scoop your mixture evenly into each egg.
Here’s my favorite part. Dust on some smoked paprika. You’re done.
- 4 Eggs
- 3 Tbsps of Vegenaise
- 1 tsp Mustard
- 1 tsp Apple Cider Vinegar
- 1/8 tsp Cayenne Pepper
- Pinch of Sea Salt
- Pinch of Fresh Ground Pepper
- Smoked Paprika
Boil eggs in salted water for 18 minutes. Put in an ice bath for 30 minutes. Peel each egg and cut in half length-wise. Mix the cooked yolks with next 6 ingredients. Scoop about a teaspoon of mixture into each half. Dust with smoked paprika and enjoy!
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