Easter is right around the corner, and I’ve cooked up a batch of deviled eggs this morning.  They are a traditional Easter or holiday dish that is full of protein, but they make a great snack or even breakfast alternative any time of the year.  For my last two Friday Favorites, I’ve shared two items that will help you with making your deviled eggs.  The Perfect Egg Cooker by Cuisinart is great for preparing your hard boiled eggs.  It’s so easy to use and makes it even easier to peel the eggs.  Click here to read that post.  Last Friday, I shared about Vegenaise which is a healthy alternative to mayonnaise.  Click here to learn more about that.  I also include Lakanta in this recipe, and you can learn more about it here.  Stevia can be used in place of Lakanta.

Deviled Eggs

Healthy Deviled Eggs

Healthy Deviled Eggs

Deviled Eggs


Author: Susan Belisle

Recipe Type: Appetizer


10 farm fresh eggs + 1/4 C. + 2 TBS. Vegenaise

1 TSP. Dijon Mustard

1 TSP. Yellow Mustard

1 TSP. Lakanta or 1/2 TSP. Stevia Powder or 5 drops

1/8 TSP. Salt

1/8 TSP. Pepper

Paprika to garnish


Prepare your eggs and peel.  Slice them in half.  Scoop out the egg yolks with a butter knife and place them on a dinner plate.  Chop the egg yolks with a butter knife to a fine consistency.  Add the  Vegenaise, mustard, Lakanta, salt and pepper.  Mix together thoroughly until a smooth consistency.  Add more of any of the ingredients to taste. Add the yolk mixture back into the eggs.  Sprinkle with paprika, if desired.

Yields: 20 deviled eggs

Susan’s Notes:

It’s always best to use farm fresh eggs, if possible. Adjust the amount of each ingredient to suit your taste.  You may add in relish, chives, parsley, horseradish or curry powder.   Be creative and enjoy!


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