Both my kids like hard boiled eggs, but it never fails—they just won’t eat the yolk (it’s kind of hard to blame them). That is, unless I make egg salad or deviled eggs with them. Then magically, nothing goes to waste! Here’s a real food version of deviled eggs (i.e. sans highly processed store bought mayo) that would be perfect for school lunches or Easter brunch this weekend. And I must know, does anyone else’s kids call these “Doubled Eggs?” Enjoy!
More Easter Brunch Recipe Ideas:
- Lemon Raspberry Muffins
- Quinoa Salad
- Caprese Salad
- Lemon Roasted Chicken with Cauliflower
- Whole Wheat Biscuits
- Cobb Salad
- Carrot Applesauce Muffins
- Whole Wheat Crepes
- Kale and Apple Salad
- Broccoli Cheese Soup with Bacon
- Carrot Fritters with Yogurt Sauce
- Zucchini Bread
- 6 eggs hard boiled and peeled (I boil them lightly for 15 minutes)
- 4 teaspoons sour cream
- 1 tablespoon olive oil
- 1/2 teaspoon yellow mustard
- 1/8 teaspoon salt
- paprika for garnish
Slice eggs in half lengthwise and place yolks in a small bowl. Mash the yolks using the back of a fork.
Mix the sour cream, oil, mustard and salt into the yolks and stir until well combined.
Spoon the yolk mixture back into each white egg half.
Sprinkle with paprika and serve or refrigerate for later.
We recommend organic ingredients when feasible.