Friday, August 14, 2015
Perfect Summer Salad with Deviled Eggs
For me this is Summer on a plate; it does not get any better! Jersey Peaches, Jersey Blueberries and Jersey Tomatoes (hey, they don't call it the "Garden State" for nothing!) served on a plate with 1/2 Avocado, a little Fresh Mozzarella, a few Garlic Stuffed Marinated Olives and my own version of Deviled Eggs over Arugula tossed with fresh lemon juice and Olive oil = my perfect lunch for a warm August day!
This is a filling Veggie packed meal with Protein and Fiber, along with lots of good fats, thank you Avocado and Extra Virgin Olive Oil! And here is my skinnier Deviled Eggs Recipe below; seriously my boys did not even notice a difference from the regular Mayo loaded ones!
Amy's Deviled Eggs Recipe
Hard Boil 6 Eggs, chill, and remove shells
Cut in half, placing all the yolks into a bowl
To the yolks add:
1 Tbsp Olive Oil Mayo
3 Tbsp of Plain Yogurt
Salt to taste
Mix it all together into a wonderful creaminess*
Spoon creamy yolks into egg white halves and top each with a few Capers (they add a big YUMminess pow!)
*I have also made Deviled Eggs this way using Hummus instead of Plain Yogurt in a pinch, it works and ups the Fiber factor to boot!