Deviled Eggs

Deviled eggs bring to mind classic Southern pot-lucks and picnics, but they really are a great party appetizer due to being naturally free of many common allergens. This recipe uses fresh herbs, mustard powder, and diced veggies to make this a nutrient-rich snack you can enjoy anytime.

Makes 8

Ingredients:

4 hard-boiled eggs, peeled

1 teaspoon of mayonnaise

1 teaspoon of mustard

4 cherry tomatoes, finely diced

1 tablespoon finely diced red onion

1 teaspoon of pickle relish

a few dashes of ground mustard

a few cracks of black pepper

1 tablespoon finely chopped parsley

1 pinch of salt

1 pinch of paprika

Directions:

1. Cut eggs in half lengthwise. Carefully remove the yolks and put them in a bowl. Place the egg white halves on a plate and set aside.

2. Use a fork to mash the yolks until they are a fine crumble.

3. Add the mayo and mustard to the bowl with the yolks. Mix everything together until they are well combined and the consistency is smooth.

4. Add the finely chopped tomato, onion, and pickle relish to the bowl. Add the ground mustard and black pepper to the bowl. Mix thoroughly to combine.

5. Add the parsley to the bowl, reserving a few bits to sprinkle on top, if desired. Add a pinch of salt, and mix the yolk mixture one more time to combine.

6. Yolk mixture can be spooned directly into the egg white halves. Or, you can use a spatula to scrape the bowl and transfer the yolk mixture to a plastic bag to pipe. Cut a hole in the corner of the bag. Squeeze yolk mixture toward the cut hole and carefully pipe it into the egg white halves.

7. Sprinkle filled eggs with fresh herbs and paprika before serving.

Notes:

You can change up the vegetables or use different herbs. Other suggestions: peppers, pimentos, capers, cucumber, celery, shallot, green onion.