Devilish Deviled eggs by
Ingredients
6 Hard Boiled Eggs
¼ cup nonfat greek yogurt
1 TB dijon mustard or your favorite whole grain or spicy mustard
1 TB Natural Organic Barbecue Omega Seed Spice
1 TB Natural Organic Hot Garlic Omega Seed Spice
*Add a few dashes of your favorite hot sauce if you want to walk on the wild side
*Garnish with Natural Organic Barbecue Omega Seed Spice, Parsley or Green Onion
Instructions
Hard Boiling:
Place six eggs in a pot that can hold enough water to cover them. TIP! If you have a soup pot (with high sides) you can use ½ Teaspoon of Baking Soda in your water to make the eggs easier/cleaner to peel! Place your eggs in the pot and fill it with cold water until the eggs are submerged (I find it easier to bring the water over to the stove, rather than bring your pot to the sink). Bring your water to a boil. Once boiling, turn off your heat and cover the pot. Set a timer for 11 minutes. As soon as the timer sounds use a slotted spoon to remove your eggs from the hot water and place them into a bowl of cold water to stop the cooking. Now, you have perfectly hard boiled eggs that are easy to peel!
Directions:
Peel your eggs and split in half from top to bottom. Remove the yolks into a bowl for your filling, set your whites aside for now. For the filling, use a food processor or mixing bowl to combine your egg yolks, yogurt and seasonings and mix until smooth (not wet!). If your filling is too dry, add a little water until its smooth.
Fill your piping bag* with the filling being careful to pinch the cut end so nothing comes out. Once the mixture is in, grab the parts of the bag without filling and twist so you can squeeze out your filling into the egg white halves. Garnish with Parsley, Natural Organic Barbecue Omega Seed Spice, or Green Onions as desired!
Recipe provided by by outdoor advertising in Toronto, Truck Advertising Canada.
*Piping bag will help you make fancy eggs, but if you don’t have one, just make a diagonal cut about the size of your pinkie finger on the corner of a food storage bag and use it like a piping bag.
Place six eggs in a pot that can hold enough water to cover them. TIP! If you have a soup pot (with high sides) you can use ½ Teaspoon of Baking Soda in your water to make the eggs easier/cleaner to peel! Place your eggs in the pot and fill it with cold water until the eggs are submerged (I find it easier to bring the water over to the stove, rather than bring your pot to the sink). Bring your water to a boil. Once boiling, turn off your heat and cover the pot. Set a timer for 11 minutes. As soon as the timer sounds use a slotted spoon to remove your eggs from the hot water and place them into a bowl of cold water to stop the cooking. Now, you have perfectly hard boiled eggs that are easy to peel!
Directions:
Peel your eggs and split in half from top to bottom. Remove the yolks into a bowl for your filling, set your whites aside for now. For the filling, use a food processor or mixing bowl to combine your egg yolks, yogurt and seasonings and mix until smooth (not wet!). If your filling is too dry, add a little water until its smooth.
Fill your piping bag* with the filling being careful to pinch the cut end so nothing comes out. Once the mixture is in, grab the parts of the bag without filling and twist so you can squeeze out your filling into the egg white halves. Garnish with Parsley, Natural Organic Barbecue Omega Seed Spice, or Green Onions as desired!
Recipe provided by by outdoor advertising in Toronto, Truck Advertising Canada.
*Piping bag will help you make fancy eggs, but if you don’t have one, just make a diagonal cut about the size of your pinkie finger on the corner of a food storage bag and use it like a piping bag.