Deviled Eggs

deviled eggs

Eggs. A wholesome breakfast item that you don't want to skimp on, especially the yolks!  If you don't take my word for it then ask Liz Wolfe, NTP.  She's the author of Eat the Yolks and can shed some light on why you shouldn't skimp on the yellows. These babies are packed with essential amino acids, vitamins A, B, D and E, calcium, iron, phosphorus and zinc. Be sure to buy your eggs from a trusted free-range farm who stays away from the added stimulants, antibiotics and hormones that are an obvious threat to your health.

One of my favorite appetizers at gatherings, I've always been a fan of deviled eggs as my grandmother served them during special occassions. The sky is the limit when it comes to what goes in these and how you prefer them. I’m not a huge fan of mayonnaise so I substitute yogurt and added some ricotta. I usually like a little kick so I chopped up some pepperoncinis and sprinkled some cayenne pepper into the mix. For some depth I topped each one off with smoked paprika.



8 hard boiled eggs
¼ cup yogurt
2 Tbsp. whole grain Dijon mustard (old style)
2 Tbsp. ricotta cheese
2 pepperoncini chopped
salt and cayenne pepper to taste
garnish with smoked paprika and chives


Boil the eggs until cooked through about 10 minutes. De-shell the eggs and cut them in half long ways. Scoop out yolk and place in a bowl. Add yogurt, mustard, ricotta, pepperoncinis, salt and cayenne pepper and mix well. Scoop the mixture back into the eggs and garnish with smoked paprika and chives. Enjoy!