Delightfully Herby Deviled Eggs
Editor’s note: This post comes to us courtesy of Los Angeles–based certified holistic nutritionist, wellness expert, and health coach Kelly LeVeque of Be Well by Kelly.
These protein-packed morsels are elevated with an avocado aioli and fresh farmers market herbs. They're the perfect party bite, a classic favorite, and an appetizer that helps squelch hunger. Choosing protein or fat will help you eat less, while reaching for the fried, breaded, or cracker option might do the opposite.
12 medium hard-boiled eggs
1/4 cup homemade mayonnaise (or Primal Mayo)
2 tsp. French Dijon mustard
1 tsp. chopped fresh flat-leaf parsley (optional)
1 tsp. chopped fresh chives (1/2 teaspoon for garnish)
1 tsp. chopped fresh dill (1/2 teaspoon for garnish)
1 tsp. chopped shallot, or thinly sliced white part of the chive (optional)
1 tsp. paprika (for garnish)
Peel eggs; halve lengthwise. Carefully remove yolks; set whites aside. Using the back of a spoon, push yolks into food processor. Add mayonnaise and Dijon, and pulse to mix until desired consistency is reached. With a spatula, mix in shallots and herbs. Portion filling into each egg with a spoon or pastry bag. Garnish with extra chives, dill, and paprika. Season with salt. Serve chilled.