Deviled Eggs

If you have a fridge full of hard boiled eggs, this recipe will come in handy. It is a variation on the classic with some healthier choices. I made the switch to Grapeseed Oil Vegenaise after taste testing every healthy mayonaise choice on the market. It tastes so close to the real stuff that my kids never even noticed when I swapped it out.

Healthier Deviled Eggs
6 hard-boiled eggs, peeled and cut lengthwise
¼ cup Grapeseed Oil Vegenaise
1 1/2 tablespoon Mustard
1/8 teaspoon salt
¼ teaspoon ground organic black pepper
Hungarian Paprika for garnish

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add vegenaise, mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.