Lightened Up Deviled Eggs
Makes 4 Servings
Macros: 119 cal, Fat 10g, Carbs 1g, Fibre 0g, Protein 6g
1 1/2 Tbsps Water
1 1/2 Tbsps Extra Virgin Olive Oil
2 tsps Lemon Juice
1/4 tsp Cane Sugar
1/8 tsp Sea Salt
1/4 tsp Paprika
1/2 stalk Green Onion (finely chopped; green parts only)
Hard boil the eggs by bringing a small pot of salted water to a boil. Carefully place the eggs in the pot. Cover the pot with a lid and turn off the heat but keep the pot on the hot burner. Let it stand for 12 minutes and then drain the water. Place eggs in a bowl of ice water for 10 minutes or until cool.
Peel the eggs. Cut each one in half lengthwise and separate the yolks from the egg whites. Add the yolks to a small mixing bowl and mash with a fork until a fine crumb forms. Stir in water, olive oil, lemon juice, sugar, salt and paprika. Season with additional salt if needed.
Spoon the egg yolk mixture into the egg whites and garnish with green onions. Chill and enjoy!
Serve Chilled: Best served after being refrigerated for at least one hour.
One serving is equal to two pieces.
Leftovers: Store in an airtight container for up to two days.
More Flavour: Add a pinch of cayenne, garlic powder, onion powder or dried dill to the yolk mixture.