Deviled eggs are a popular staple on the Southern dinner table. I have made literally hundreds of dozens over my life. I was taught to make deviled eggs by my mother, who was taught by her mother and so on. Salt the whites, add a bit of vinegar, all these tricks from our past to make the perfect deviled egg…until now.
As we try to transition most or almost all of the fat in our diet to healthier oils, deviled eggs were in need of a makeover. Who knew that the new healthier version would be oh so much more delicious than the traditional recipe – sorry mom.
Ingredients
- 1 dozen boiled eggs, peeled
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar (you can use white wine or champagne or just plain white vinegar)
- 1/3 cup extra virgin olive oil
- Paprika (optional)
Directions
- Cut the eggs in half and place the yolks in the bowl of a food processor.
- Add the vinegar and mustard.
- Pulse the food processor a few times to combine.
- With the processor running, drizzle in the olive oil. Most processors have a hole in the pusher to allow for a slow drizzle of oil. If yours does not, just add slowly in a small stream.
- Stop the processor and scrape the mixture from the sides of the bowl.
- Pulse once or twice to fully combine. The mixture will be light and fluffy (see picture below).
- Fill the egg whites with the yolk mixture
- Sprinkle with paprika (optional).
Nutrition Information per Serving
- Serving Size: 2 halves (one whole egg)
- Vegetables: 0 cups
- Fruits: 0 cups
- Calories: 122 calories
- Carbohydrates: 0 grams
- Fiber: 0 grams
- Protein: 6 grams
- Fat: 10 grams
- Sodium: 76 mg
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