Non-Deviled Eggs

9 20 58
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 12
Non-Deviled Eggs
Health Highlights
A beautiful and delicious deviled egg recipe made with an herb-flecked filling and topped with toasted almonds.

Ingredients


1 tbsp Dill seed
12 large egg Egg
1/4 cup Yoso Plain Unsweetened Coconut Yogurt (or Greek yogurt)
1 tsp Olive Oil, Extra Virgin (extra-virgin; (plus more to serve))
1/2 tsp Salt (scant; fine-grain sea)
3 tbsp Chives (finely snipped)
2 tbsp Chervil, dried (finely chopped)
1 tbsp Dill, fresh (finely chopped)
1/4 cup Almonds, raw (sliced; (toasted))

Instructions


They're not technically deviled, as there is no paprika or mustard in this version, but you can always tweak the filling to your liking with either.

  1. Toast the dill seeds in a dry pan over medium heat until they deepen in color, a few minutes. Remove the seeds from the heat and allow them to cool, then gently crush them in a mortar and pestle.
  2. Place the eggs in a pot and cover with cold water by half an inch or so. Bring to a gentle boil, then turn off the heat and cover. Let the pot sit for ten minutes. In the meantime, prepare a large bowl of ice water. When the eggs are done cooking, use a slotted spoon to place them into the ice bath. When the eggs are cool, remove them and crack and peel.
  3. Cut each egg in half and use a spoon to carefully scoop the yolks into a bowl. Set the empty white aside. Mash and fluff the yolks with a fork. Add the Greek yogurt, olive oil, and salt. Continue to mix and mash until the yolk mixture is as smooth and creamy as possible. This takes a bit of time, but the result is worth it--the yolks become creamy, light, and airy. Add the toasted dill seed and the chives, chervil, and dill to the creamed yolks, reserving a bit of each for garnish. Mix well to incorporate.
  4. Use a spoon to gather small balls of yolk, then use your finger to gently slide them into the whites. Garnish each egg with the reserved herbs, dill seed, chive flowers (if available), almonds, and a finishing drizzle of olive oil.

Nutrition Facts

Per Portion

Calories 58
Calories from fat 21.0
Calories from saturated fat 18.7
Total Fat 2.3 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 3.5 g
Cholesterol 193 mg
Sodium 167 mg
Potassium 105 mg
Total Carbohydrate 3.0 g
Dietary Fiber 0.7 g
Sugars 0.6 g
Protein 6.5 g

Dietary servings

Per Portion


Meat Alternative 0.7

Energy sources


Pygal18%427.2036725539109121.0278714824079337%446.3395473062702252.4380271527420545%293.1787652991569182.2667480578949718%37%45%CarbohydratesFatProtein
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