Deviled eggs are such a nourishing springtime food, evoking a sense of celebration, rebirth, and probably even nostalgia, too. Unfortunately, it seems there is quite a sizable population out there averse to mayonnaise! Fear not: ghee is a great replacement for mayo and lends this simple recipe an extra nutrient-dense twist and incredibly rich flavor.
Ingredients:
6 eggs
3 tbsp ghee of choice
1 tsp ACV (or fire cider for extra medicinal benefit)
1 tsp Dijon mustard
¼ tsp salt
Sprinkle of paprika
Preparation Instructions:
1. Start by placing 6 eggs into a pot, add water, and set atop the stove on medium heat for about 10 minutes.
2. Once the eggs are done, put them in an ice bath or run under very cold water for a couple of minutes (this makes them easier to peel). Peel eggs.
3. Cut eggs lengthwise and scoop the yolks out into a bowl, using a fork to smash them down into large crumb-like pieces.
4. Add your room-temperature ghee, apple cider vinegar, mustard, and salt to the bowl and use the fork to integrate well into a paste.
5. Scoop the mixture into the holes of each egg white and then swirl it a bit so it looks more aesthetically-pleasing (or, if you really want to go all out, you can use some kind of filling tool, such as one specifically for deviled eggs or for icing).
6. Sprinkle a dusting of paprika atop each ghee-deviled egg and enjoy!
These decadent bites are very rich, so you may want to strike a good balance by pairing them with some refreshing sides, like salads, pickles, and crunchy raw veggies. If you have leftovers and store them in the fridge, make sure to let these ghee-deviled eggs warm up to room temperature before serving… since ghee hardens in colder temperatures. Wishing you a most nourishing and expansive spring season!
Recipe by Sheerlie Ryngler, founder of Belly of the Sun
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