BONAPPETITLIFE’S 12 DAYS OF FODMAP
6 of Barb’s Deviled Eggs
This recipe is called Barb’s Deviled Eggs because my beautiful mother, Barbara, had the eggcellent idea of topping these with crispy prosciutto. The savory flavors of the capers and a hint of pickle juice plus the simple crunch of the prosciutto is delectable. The filling is FODMAP friendly and this simple garnish makes for an elegant presentation.
ALL YOU NEED (is love)
- 6 eggs, boiled
- 1/4 c mayonnaise
- 1/2-1 tsp white vinegar
- 1/2 tsp yellow mustard
- 1/2 tsp powdered mustard
- 1 tsp sweet pickle juice
- 1/8 tsp salt
- Splash of ground pepper
- Splash of water
- Garnish with: capers, paprika, and toasted prosciutto
Processed with VSCOcam with a6 preset
Processed with VSCOcam with a6 preset
Processed with VSCOcam with a6 preset
SIMPLE STEPS:
- Place eggs in a medium pot, cover with cool water. Bring to a boil, turn the water off and put a lid on it. Let eggs sit in hot water for 8 minutes. Take off stove and run cold water over them while peeling off shell. This facilities easy peeling.
- Slice in half and remove egg yolks. Place in medium mixing bowl.
- With an electric mixer or whisk, whip the egg mixture. Add in all ingredients. Whip!
- Pour into white egg whites (I used a cake frosting dispenser; you can also put in a ziploc, cut the corner, and squeeze out!)
- Garnish and enjoy!
Cheers and happy holidays from our Happy Tummy Kitchen to yours!
Good food, good mood, good LIFE! BONAPPETITLIFE
Contact me with any questions or suggestions: bonappetitlife@gmail.com
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