Of course, I love deviled eggs. Don't most people? But I don't always want something as rich, caloric, or time-consuming as traditional deviled eggs. So, I often make what I call un-deviled eggs. Whether you're pregnant, breastfeeding, or working out a lot, these eggs are for you.
Just peel and halve your hard-boiled eggs.
|Eggs, in various states of undress.|
Swipe the flat top of the halves with a thin layer of mayonnaise, plain Greek yogurt, or crème fraîche (try my easy homemade version).
Top with a generous sprinkling of sea salt (I used a seasoned salt that includes parsley) and freshly-ground pepper.
Dip the flat tops into a plate of chopped fresh herbs. I used chives and parsley for some, and chives and dill for the others. But any herbs you have on hand will work. Truly, eggs and herbs are a match made in heaven. You'll need about a tablespoon of chopped herbs per each two egg halves.
|Chives and parsley, together again.|
Easy, right? Nothing devilish about this high-protein, low-calorie, low-carb snack. We're adding very few calories to the egg because we are limiting the amount of mayonnaise; we are boosting the flavor and nutrition through the fresh herbs, which provide everything from vitamins C and K to calcium to folate.
This post contains affiliate links, so I make a small commission if you purchase through these links—which helps to keep this blog running. Don't fret, I only recommend products I personally use and approve.
For instance, I adore my Egg Genie. Makes peeling my eggs exponentially easier!