Clean Deviled-Eggs

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:

1. Place 4 Eggs in large saucepan with cool water with water covering the Eggs
2. Bring to a boil and set timer for 10 minutes
3. Immediately rinse under cool water and begin to peel carefully
4. Cut Eggs in half and place all yolks in a separate bowl
5. Add Honey, Mustard, Apple Cider Vinegar, Yogurt and optional Spices and use Immersion Blender to fully incorporate into a creamy filling
6. Pipe into Egg Halves and garish with Paprika

Enjoy!!!

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