Elevated Deviled Eggs

These are not your Grandma’s deviled eggs! No mayo needed, so they’re even lower in calories than traditional deviled eggs making them a fantastic option for Bariatric eating.

Photos really don’t do these justice, they are a true show stopper! Perfect for an appetizer, or serve with some greens for a light lunch.

• Leftover egg filling (from above)
• 2 tablespoon olive oil
• 2 tablespoons dijon mustard
• 2 tablespoons apple cider vinegar
• pinch of salt and pepper to taste

• Peel the eggs, slice in half and remove yolk.
• In a bowl add add the garlic, herbs other seasonings and milk. Mix until a corse paste. The filling will be thick and fairly dry  but free of large lumps of egg yolk. You should be able to make a ball that sticks together easily with the filing.
• Carefully fill each half of the egg white with the filling, do not overfill. There should be 2-3 tablespoons of filling remaining
• In a non stick pan, heat the olive oil over medium heat.
• Carefully place each egg, stuffed side down in the pan and cook 2-3 minutes until egg is browned.
• Remove from pan and serve with dressing.

• Mix all of the dressing ingredients in a small bowl and whisk until well combined.
• Spoon over the eggs when serving

~~ Spreading joy in the Bariatric Kitchen one recipe at a time, Suzi Shaw!