Intolerances: Fructose, Gluten, Dairy, Soy
A classic appetizer that everyone will love.

One of my favorite appetizers is a deviled egg. They are classic and let’s be honest, everyone loves them. I feel like we don’t see them at most parties. I’m not sure if that is due to the pain that can come with peeling the hardboiled eggs or if there is some other stigma around this traditional appetizer. All I can say is that the pain is worth it (and hopefully it isn’t always painful). Every time I make these eggs, they are one of the first items to go.

Serve it with:

• Charcutterie Board
• Prosciutto Wrapped Asparagus
• Turkey Pinwheels

What you need:

• Stockpot & Slotted Spoon
• Mixing Bowl
• Cutting Board and Knife
• Mayonnaise (Avocado Oil Mayonnaise is great for Fructose Intolerance)
• Dijon Mustard (Sir Kennsington’s for Fructose Intolerance)
• Rice Vinegar
• Kosher Salt
• Black Pepper
• Paprika

Hard Boiled the Eggs

Everyone has their method for hard boiling and peeling an egg. I can honestly say that I have found the perfect method for me and that is what I will share with you. The first thing I do is place 6 eggs into a stockpot and fill it with room temperature water. The water should be about an inch above the eggs. Next, turn the heat to medium-high and get that water boiling. Once the water begins to boil, set the timer to 5½ minutes. When that timer goes off, use a slotted spoon or a spider to remove the eggs and get them into an ice bath (a bowl filled with ice and water). This will shock the eggs and stop them from cooking. If you follow this method, your eggs will have a dark golden yolk. If you like your yolk a little more done, you can boil for 6½ minutes. I wouldn’t recommend boiling any longer than that, as you don’t want dry eggs.

Now, to peel the eggs, I will place all of the eggs into a plastic container (with lid) and fill with a splash of water (a good 1-2 second pour). Place the lid on the container and give it a quick shake. The eggs will hit each other and the sides of the container, making it easy to peel off the shells. I recommend trying to get ahold of the thin layer of “skin” under the shell, if you do this, it makes it much easier to remove the shell with it. If you have a stubborn shell, you can always run the egg under water while you are peeling it. I find this helps.

The Filling

I like to use a food processor for my filling to get a really creamy and luscious texture. Slice each of the eggs open (lengthwise) and remove the yolk into the food processor. Put the cover on and give it a couple of pulses. Next, add the mayo, mustard, vinegar, salt and pepper. Blend it together until the texture is nice and creamy.

I like to use a plastic sealable bag to pipe the mixture into the whites. I would recommend placing the plastic bag into a glass to stabilize it while you fill. Spoon the filling into the bag and seal. Arrange the egg whites on your platter and pipe the mixture in. You can make this dish ahead of time and just keep the egg whites covered and the plastic bag in the fridge. Please do not pipe the mixture into those eggs until you are ready to serve. Snip off a corner of the bag and pipe the mixture into the eggs and finally, to finish it off and give it a true traditional feel, sprinkle the eggs with paprika for a little color.

*Please image is after I had doubled the recipe.