Deviled Eggs!
Farm Fresh eggs -that gives me a dozen choices of things to make….4 go to Deviled Eggs for Appetizer Dinners, Quick Snacks and On-the-Run Breakfast.
Look at these eggs- they are so beautiful!
I usually have something to dip or drizzle on top of pretty much everything. For my Deviled Eggs I use a Quick & Easy Honey-Mustard Blend- 1 Tsp Organic Stone Ground Mustard and 1/4-1/2 Tsp Organic Honey. It just takes a dot to add a lot of pop!
Ingredients:
- 4 Farm Fresh Eggs (or Girls on Grass- Organic)
- 1 Tsp Organic Honey
- 1/2 Tsp Organic Brown Mustard (or 1/4 Ground Mustard Powder)
- 1/2 Tsp Apple Cider Vinegar (I use Bragg’s)
- 2 Tbsp Grass-Fed Organic Yogurt/Organic Greek Yogurt (as clean as possible)
- Celtic Salt to Taste
- Black Pepper to Taste
- Paprika for Garnish
Instructions:
- Place 4 Eggs in large saucepan with cool water with water covering the Eggs
- Bring to a boil and set timer for 10 minutes
- Immediately rinse under cool water and begin to peel carefully
- Cut Eggs in half and place all yolks in a separate bowl
- Add Honey, Mustard, Apple Cider Vinegar, Yogurt and optional Spices and use Immersion Blender to fully incorporate into a creamy filling
- Pipe into Egg Halves and garish with Paprika
Enjoy!!!
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