
Healthy Deviled Eggs
Description
Add Guacamole and Turmeric
Contrary to popular belief, deviled eggs are not a relatively new creation. They’ve actually been around since the Ancient Roman period. During that time, the eggs were boiled and seasoned with assorted spices, which were then served to wealthy guests as appetizers. However, they weren’t called “deviled” yet.
The use of “deviled” as a term for cooking first appeared in Great Britain around 1786. It was described as a method that uses assorted ingredients to create a spicy flavor. However, this term didn’t sit well with other cultures, so they came up with “stuffed eggs,” “dressed eggs” and other similar phrases to avoid any association with the devil.
Ingredients
- 3 Large free-range eggs·
- 1 Large ripe avocado
- 1 Organic Roma tomato, sliced in half with the ribs and liquid removed
- 1 Organic jalapeno, sliced lengthwise with the seeds and ribs removed
- ½ Tsp. cumin
- ¼ tsp Turmeric
- Salt and pepper to taste
- Diced jalapenos and sliced chives for garnishing
Instructions
- Place the eggs in a medium-sized pot with lukewarm water.
- Bring the water to a boil and simmer the eggs on medium-high heat for 5 to 6 minutes.
- Immediately drain the water and place the eggs in a bowl of ice water to cool them for 2 to 3 minutes. Remove the eggs and let them sit at room temperature for 30 minutes before peeling.
- After peeling the eggs, slice them in half lengthwise, then remove the yolks & save them for another recipe.
- Add the jalapeno, cumin, tomato, avocado, salt and pepper in a blender.
- Blend the ingredients on high speed until a chunky, creamy guacamole mixture appears.
- Using a spoon, gently scoop the guacamole into each egg cavity.
- Sprinkle each egg with turmeric then sprinkle with diced jalapeno and chopped chives as desired.
Keywords: Healthy Deviled Eggs, Teresa's 7 Systems Kitchen, Dr. Pat Luse, The 7 Systems Plan, Free Range Eggs, Avocado, Roma Tomato, Jalapeno, Cumin, Turmeric, Salt and Pepper
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