Buttery Deviled Eggs - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Marian Cooper Cairns
Choose arugula, basil, or mustard microgreens for a pretty and peppery finish.
Ingredients
- 8 large eggs
- 2 teaspoons Champagne vinegar
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 medium radishes, finely diced (about 1/3 cup)
- 3 tablespoons unsalted butter, softened
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/4 cup microgreens
Instructions
- Arrange eggs in a single layer in a large saucepan with enough salted water to cover. Bring to a boil; cook 1 minute. Cover pan; remove from heat. Let stand 8 minutes; drain.
- Place eggs under cold running water until just cool enough to handle. Tap eggs on a hard surface until cracks form; peel. Discard shells.
- Combine vinegar, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and radishes in a small bowl; toss to coat. Set aside.
- Slice eggs in half lengthwise; carefully remove yolks. Combine egg yolks, butter, mayonnaise, and mustard in the bowl of a food processor; process until smooth and light, scraping bowl as needed. Stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Spoon or pipe yolk mixture evenly into egg white halves (about 1 tablespoon per egg half). Top filled eggs evenly with radish mixture. Arrange egg halves on a serving plate; sprinkle evenly with microgreens.
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