I loved deviled eggs. In fact, during summer picnics they are my biggest downfall. So, I decided to put a healthier spin on them (mayo free!) and to try them out at my oldest’s birthday party this weekend. They were a hit!
They were fairly simple….here’s my take.
- 12 pickled eggs (do them yourself or buy them!)
- 1/4 cup part-skim ricotta cheese
- 1 tsp mustard
- 1/2 tsp salt
- 2 TBS finely chopped pickled red beets (I buy mine in a jar…).
Cut the eggs in half.
Spoon the yolks along with the cheese, mustard, and salt into a dish.
Using a fork, mash the mixture until it’s smooth. If you’re having trouble with the consistency, add more ricotta.
Stir in the chopped beets.
Spoon the mixture into a plastic bag with a corner cut out…squeeze a good amount into each egg.
Simple as can be. Enjoy!
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