Cultured Deviled Eggs
This is a classic deviled egg recipe with just a few cultured swaps! Just as delicious and now probiotic as well! No one will even know you made the switch! Eggs also contain naturally occurring carotenoids. People on diets rich in carotenoids have longer life spans and lower mortality from a number of chronic illnesses. Eggs got a bad rap for years but all of that has changed. Buy eggs laid by free-range hens and you’ll get more nutrients. Eggs from free-range hens have ⅔ more vitamin A, two times more omega-3, three times more vitamin E and seven times more beta-carotene. Commit now to buying only free-range eggs. Your body and your health will be better for it.
Servings: 12 eggs
Ingredients
- 6 hardboiled eggs
- 1/4 cup Kombucha mayonnaise
- 1 teaspoon Fermented Mustard
- 1 teaspoon Kombucha – over fermented works great!
- Celtic Sea Salt – to taste
- pepper – to tase
- paprika – for garnish
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Instructions
- Hard boil, cool, and peel eggs.
- Cut eggs in half lengthwise.
- Carefully remove yolks to a bowl and mash.
- Add mayo, mustard, kombucha, salt, and pepper to your bowl. Continue mixing and mashing with a fork until desired texture is reached.
- Spoon yolk mixture back into your egg white halfs. I like to use a small cookie scoop to do this!
- Sprinkle with paprika and serve or store in an airtight container in the fridge.
