Deviled Eggs the JZ FITNESS Way
After visiting Kansas City and ordering deviled eggs twice there, I had a tremendous craving for them when I returned back to Los Angeles. I never usually purchase a carton of eggs, rather I go for cartons of egg whites. It is easier and much more time efficient for me. However, to make deviled eggs, I had to take the leap and buy a carton. And so, I bought 1/2 dozen organic free range brown eggs. I modified the ingredients a bit and the outcome was out of this world. I have to share not only with the health conscious eaters out there, but with all the mothers of the world. Your kids will love this snack.
What to get:
- Organic Free Range Eggs (6-12)
- Avocados or Olive Oil based (minimum ingredients) Mayonnaise
- Red Wine Vinegar
- Garlic Powder
- Sea Salt
What to do:
Simple. Boil the eggs first. Once the water comes to a boil, turn the pilot off. Let the eggs remain in the pot so that they continue to cook through. Wait about 10 minutes or so and then remove the eggs from the pot and allow them to sit.
Once cooled, put them into a container and place them in the fridge for an hour. It is easier to work with the eggs when they are cold vs. wet and warm.
I waited a few hours and then took the eggs out of the fridge and peeled them all.
Cut them vertically in half.
Remove the yolks
Put the yolks into a bowl along with the mustard, red wine vinegar, 1 avocado for 6 and 1.5 avocados for a dozen eggs (or 2 tbsp of mayonnaise). Mix together with the sea salt, garlic and pepper until all ingredients are blended.
Put the egg white halves on a long container or on a plate
Evenly distribute the mixture into each half.
They are ready to eat or you can put them in the fridge for later. Check out my Cesar salad with 2 deviled eggs on top. What a treat. Enjoy!