Spicy Deviled Eggs

I like to switch it up from hardboiled eggs for snacks or meals to these spicy deviled eggs. They are packed with antioxidants, phytochemical, healthy fats, and protein. 

Did you know that eggs contain lutein and zeaxanthin, which act as antioxidants in the body protecting against free radicals? Research shows that gluten and zeaxanthin are shown to protect the eyes from disorders as well as reduce cognitive disease. 

Eggs are super quick to cook, really good for you, and taste good with everything. Despite all of the research on the benefits of eggs and healthy fat, people still worry about cholesterol and fat. If you’re eating mostly whole foods, lots of healthy proteins, fats, and veggies, then please don’t worry about cholesterol or fat in eggs. 

Please let me know if you try this recipe! You can find me on Instagram and Facebook and of course email amandamontalvord@gmail.com

 

Spicy Hard Boiled Eggs

Prep Time: 25 minutes*

Cook Time: 5-10 minutes

*It’s best to soak the cashew overnight, but if you’re in a pinch and have a really good blender you can omit the soaking–just know it will not come out as creamy.

Ingredients

• 9-12 Eggs, Large

• 1/2 cup Cashew Cream

• 2T Organic Raw Unfiltered Apple Cider Vinegar

• Juice of half a Lime

• 1T Water

• 1 tsp Sriracha seasoning or Gluten Free Sriracha  Sauce

• 1/2 tsp Smoked Paprika

• Dash of Sea Salt

To Make Cashew Cream

• 1 cup Cashews

• 2 cups Water

• 2/3 cups Water

• 2T Lemon Juice or Apple Cider Vinegar (ACV)

Instructions

1. Combine your cashews, water, and either lemon juice or ACV in a large bowl. Cover with a towel and let soak overnight. This makes them super creamy and doesn’t take any time at all. I usually put a reminder in my phone the night before to do this.

2. Cook your hard boiled eggs. You can follow the instructions in this post or if you have an Instant Pot, add 1 cup of water and 9 eggs in a single layer and cook on high for 5 minutes. Slow release pressure for 5-10 minutes then let the pressure out quickly. So easy and fast! Cool in an ice bath for 5 minutes or more.

3. While your eggs are boiling, prepare your cashew cream. Drain water from cashews then add to a blender with 2/3 cup of water. Blend for 2 minutes or until you get a really creamy texture.

4. Cut your hardboiled eggs in half, scoop out the yolks and add to a food processor or blender.

5. Add 1/2 cup cashew cream (save the rest–you can make dressing or dips out of it; it’s great as a cheese substitute).

6. Add your lime juice, apple cider vinegar, spices, and 1T of water. Blend until you get a creamy texture.

7. Now stuff your empty egg whites with the egg yolk mixture. Sprinkle paprika and/or red pepper flakes on top and enjoy!

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