Deviled Eggs

CONTRIBUTED BY: Bill Barnes

EQUIPMENT
Serving platter
Medium bowl
Masher or fork

INGREDIENTS
12 eggs, pastured (read label on egg carton)
4 tbs melted butter

2 tbs olive oil

1 tbs balsamic vinegar

PREPARATION AND COOKING TIME

Prep time: 20-30 minutes for hard-boiled eggs

METHOD

1. Prepare hard boiled eggs. 

2. Chill peeled boiled eggs in the fridge.

3. When chilled, remove eggs from the fridge and cut them in half lengthwise.

4. Remove egg yolks by gently spooning egg yolks out of the egg white casings. Put yolks in a bowl.

5. Arrange egg white casings on a serving platter.

6. Mash egg yolks with a fork.

7. Add the butter oil and vinegar to the yolks while mashing to make a paste.

8. Return about 1 Tbsp of yolk mixture to each egg white casing using a spoon or piping bag. 

9.  Serve immediately.

SOME TIPS AND COMMENTS

Can prepare eggs up to 3 days in advance before making deviled eggs.

Consume eggs with a piece of fruit or a glass of fruit juice because if too many eggs are eaten at once (lots of protein!) your sugar levels can drop and result in your energy level falling.   Also, eating a little fat with eggs (like butter or coconut oil) can help to slow protein from entering your bloodstream too quickly and plummeting your energy.  You could have a piece of sourdough toast or a tortilla with butter.  If you are making fried eggs, fry them in butter or coconut oil.

Notice in general if you are tired after you eat.  This may mean your blood sugar levels have dropped and you need to consume more carbs to balance protein intake.

YIELD
6 servings

STORAGE SUGGESTION

You can Refrigerate for 5-7 days but best if eaten right away.