I don’t know about you but I love deviled eggs, especially when made with a little attitude. These eggs are not only perfect for outdoor events but also for that quick healthy snack, especially as the weather heats up and long days at the stove is not an option for me and I guess not for you either. These are so tasty and satisfying that after a very long day I often simply have them for lunch or dinner with a salad.
These eggs always prompt rave reviews from my taste-testers and guests because they’re eggs with that unexpected twist. In this article I won’t go into details about the health benefits of eggs, first and foremost they’re pure unaltered protein, period…try them and enjoy an EggstraOrdinary treat made with nature’s perfect food.
Deviled eggs with a crispy, #crunchy cheese coating—Almost fried!
Ingredients
6 hard-boiled eggs (Make sure to test to see if your eggs are fresh.
¼ cup mayonnaise or Veganaise
2 teaspoons Dijon mustard
1 teaspoon white #vinegar
½ teaspoon dill weed (finely chopped)
⅛ teaspoon salt or to taste
⅛ teaspoon pepper or to taste
Avocado spray
1 cup shredded Parmesan or goat #cheese
2 tablespoons organic butter
Optional: In a chopper blend dill or sweet pickles and add to mixture.
Instructions
Slice the hard-boiled eggs in half and carefully remove the yolks to a small bowl. Set whites aside.
Add the mayonnaise, mustard, vinegar, dill, ground pickles, and salt to the bowl with the yolks and stir well to combine, mashing the #yolks as you stir. Alternative: Use a small blender to make the mixture into a puree, which I prefer. When the mixture is smooth, spoon it evenly into the egg whites. Spray the entire deviled eggs lightly with #avocado spray or any healthy non-stick #cooking spray.
Place the Parmesan or goat cheese on a plate and press the tops of the eggs into the cheese to coat. Be sure to get a good cheese coating as that’s what gives it the unique flavor when fried.
Heat a large skillet over medium heat and add one tablespoon butter. Once the butter has melted and coated the pan, add half of the eggs, cheese side down, to the skillet and cook for 3 minutes or until the cheese is golden and crisp. Carefully remove the eggs to a serving tray.
Add the remaining tablespoon of butter to the skillet and fry the remaining eggs.
Serve immediately or place in a pre-heated warming drawer and served within 30 minutes.
Crispy Fried Deviled Eggs
Ingredients
12 large hardboiled eggs, peeled and halved lengthwise
2 tablespoons #mayonnaise or Veganaise
1 ½ tablespoon sweet pickle relish
2 teaspoons Dijon mustard
salt and pepper to taste
1 ½ cups #almond flour
2 large eggs, beaten
1 ½ cups panko #breadcrumbs
1 cup finely crushed gluten-free butter crackers
Thinly sliced chives for garnish
Avocado or coconut oil for frying
Directions
Carefully scoop hard-boiled egg yolks from the egg whites into a mixing bowl and set whites aside.
Add mayonnaise, relish, and mustard to yolks and lightly season with salt and pepper.
Mash together until smooth and creamy or use a small blender. Adjust seasonings, cover with plastic wrap, and set aside.
Set up an assembly line with the cooked egg whites, flour in a shallow baking dish, egg yolk mixture in a mixing bowl, and the panko and crushed crackers mixed together in another shallow #baking dish.
Dredge cooked egg whites into the flour, egg yolk mixture, and finally the panko and cracker mixture, shaking off any excess after each addition. Repeat until all the egg whites have been breaded.
Fill a tall pot or deep skillet with 2 inches of oil and preheat before adding eggs.
Carefully add hard-boiled egg whites to the pot, a few at a time, and fry on each side for 2 to 3 minutes or until golden brown.
Drain fried whites onto a paper towel and lightly season with salt and pepper. Transfer whites to a cooling rack (to prevent them from getting soggy) and repeat until all have been fried.
Scoop about 1–2 tablespoons of the yolk mixture into each well (or scoop mixture into a piping bag and pipe into the wells).
Finish each egg with a sprinkle of chives and serve.
Note: For those of you avoiding inflammation-causing nightshades—after all, that’s what my articles are all about. NO the last photo does NOT have #paprika sprinkled, we made them with the condiment Annatto used for natural food coloring.
Dr. Gloria’s Kitchen Notes…
I love sauces but for these eggs, I don’t miss having one. However, if you’d prefer a sauce, or at least a sauce as a garnish with an option of dipping, try the following:
¼ cup mayonnaise
1 tablespoon stone-ground #mustard
1 tablespoon Dijon mustard
1 teaspoon (or more to taste) of Horseradish #Cream
Mix the ingredients in a small bowl and whisk to combine.
The remainder of the sauce is delicious on a #hamburger or #veggieburgers and so many more dishes.
Keep refrigerated and use within one week.
Descrambling The Code On Egg Labels
Have you noticed a lot more labels on your eggs? There’s organic, cage-free, free-range, and more. Here’s your cheat sheet for your next shopping trip.
CAGE-FREE: This means the hens are uncaged but not necessarily clucking about outside. They are actually held inside a barn or warehouse. Unfortunately, this usually still means very tight living conditions with little space to roam freely.
FREE-RANGE: The hens primarily live in the barn or warehouse but do have time outside. Since the term “free-range” is not certified by the USDA, there is no way of knowing how long they actually get to spread their wings in the great outdoors.
ORGANIC: Hens are fed an organic vegetarian diet, free of animal by-products, pesticides, and genetically modified foods. They are uncaged but that time is usually limited.
CERTIFIED HUMANE: Hens are uncaged (though not required to have free-range access), inside barns or warehouses but typically kept indoors. However, they are allowed to live like Old McDonald’s Farm chickens and nest, perch, dust bathe and spread their wings in a greater space than the standard warehouse or barn. Also, no antibiotics or hormones are administered but beak cutting is allowed.
ABOUT THE AUTHOR
Dr. Gloria Gilbère is Founder/CEO of the Institute for Wholistic Rejuvenation— after 22 years of owning/operating two natural health clinics in Idaho, she relocated her Health Sciences/Research/Anti-Inflammation Cooking Institute divisions to Ecuador, S.A. and recently has expanded internationally and in the U.S. Her worldwide consulting via phone and Skype continues as does the Institute for Wholistic Rejuvenation in Idaho. Visit her website at www.gloriagilbere.com to schedule a consultation or register for her post-graduate courses for Certification as a Wholistic Rejuvenist Instructor and/or Practitioner
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