Anti-inflammatory Deviled Eggs
First, as I’ve said in previous posts, I really hate reading thirty-five pages of how someone was inspired to create their recipe before they get to the actual recipe. To that end, I came up with this because I just came off a seven-day fast, I was hungry, and I had only a few options in the house that wouldn’t destroy my stomach. I don’t like mayonnaise and eggs, so I experimented with this, and it is delicious!
Ingredients for Anti-Inflammatory Deviled Eggs
1 small avocado
approx 3-4 TBS Olive oil
1 1/2 TSP Turmeric
1 TSP Black Pepper
1/4 TSP powder/ 1TSP bottled Mustard (You can use either mustard from a bottle or mustard powder – I like spicy brown mustard from the bottle)
Salt (to taste)
Directions for Anti-Inflammatory Deviled Eggs
Boil six eggs (I like the free-range kind)
Skin and de-seed one avocado (Small)
While the eggs are boiling, blend the avocado, olive oil, turmeric, black pepper, and mustard.
Peel eggs & slice in half. Remove yolks and add to blender. Blend thoroughly with the mixture.
Use a piping/frosting sleeve to add filling each egg white
Add salt to taste.
Garnish with a sprinkle of Paprika (optional)
Voila! That’s it. This is a tasty spin on an old classic using fantastic anti-inflammatory ingredients.
I hope you enjoy it!
Depending on the color of your avocado and olive oil – your Anti-Inflammatory Deviled Egg filling may look more green than yellow – that’s ok. It tastes delicious. If you don’t believe that green eggs are tasty, ask Dr. Seuss!