Did you know that deviled eggs can be delicious when made without mayo?  Give these a try and let me know what you think.

 

6 hard boiled eggs from pasture-raised hens  (Cover with water in a pan, bring to a boil, turn off heat and cover pan, wait 10 minutes and then rinse with cold water.)

¼ cup extra-virgin olive oil

1 tsp. balsamic vinegar

2 tsp. prepared mustard

½  tsp sea salt or to taste

black pepper to taste

½ cup finely chopped celery

1 Tbsp. finely chopped red onion or 1/4 cup chopped fresh chives

½ cup finely chopped sweet red pepper (optional)

2 Tbsp. cultured vegetables or finely chopped dill pickle

paprika, optional

 

Remove the egg shells, rinse eggs, cut in half lengthwise and place on a plate.  Remove yolks (they usually pop out when you bend the white a little or you can use a spoon ) and place in a food processor.  Add olive oil, mustard, vinegar, sea salt and black pepper.  Process until thoroughly mixed.

Transfer mixture to a bowl and add celery, red pepper, and cultured vegetables or pickle.  Mix well.  Taste and add more salt and black pepper if desired.  Spoon a Tbsp. or more of the mixture onto each egg white half.  Sprinkle with paprika if desired.