Deviled Eggs with Stacie Tovar
March 29 2020 – Nick Massie
Quarantine Kitchen!!!
The cool thing about today's recipe is that you probably have all of the ingredients in your fridge! While most of the country is practicing staying-at-home, we introduce a quick spin on deviled eggs that leaves itself open to a wide range of interpretations.
Use this one as a guideline and make yourself some "Shelter-in-place Snacks" that will fuel whatever you set out to do...
Put the Doritos down, press play and have fun!
A huge thanks to Stacie Tovar for this one. We have a long list of her favorite recipes in the pipeline, so be sure to subscribe!
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Recipe for Tovar Deviled Eggs
Yield: 24 - 1 egg portions
Nutrition Per Portion:
- 74 Calorie
- 6g Protein
- 1g Carbohydrate
- 5g Fat
Ingredient List:
- 24 eggs
- 1 ½ tablespoons spicy brown mustard
- 2 tablespoons stone ground mustard
- 1 ½ tablespoons whole grain mustard
- 2 cups dill pickles, small dice
- PALEO GRIND Veggie Victory or Paprika, as needed
- Olive oil (optional)
Preparation Instructions:
- Place a large saucepan on the burner. Place the eggs in . Bring water to a boil and start a 3 minute timer once boiling starts. When the timer is done, cut the heat, and cover the pan. Set a timer for 12 minutes. Place the eggs into a cold ice bath to cool. Peel eggs immediately under running water.
- Slice each egg in half and place egg yolks into a small mixing bowl.
- Use a fork to mash the egg yolks.
- Add mustards to the yolks and mix. Add pickles to the bowl and mix again.
- Season to taste with kosher salt and black pepper.
- Scoop stuffing mixture into the egg whites using a spoon or your hands.
- Top with a pinch of Veggie Victory or paprika and a drizzle of olive oil. Plate or portion into containers.
- Enjoy!