Lightened up version of the BEST Deviled Eggs

I used to HATE deviled eggs, I had never tried them, but I hated them. When I was a kid, I was not the most adventurous eater, to say the least. The only condiments I liked were Ketchup and BBQ sauce and I mostly paired them with carbs or dairy. The idea of something that was stuffed with mustard and mayo totally grossed me out.

When I finally started to branch out my culinary preferences, I decided it was time to try these things that everybody always raved about. There is an amazing dive restaurant/bar near my parent's house called the Dutch Goose that is famous for their deviled eggs, so I finally gave in...and fell in love. 

It is a bit unreasonable to drive 45 minutes to get deviled eggs on the reg but the problem is that no one makes deviled eggs like the Dutch Goose. One thing that sets the Goose eggs apart is that they are piled high with yolkey goodness that makes all the other deviled eggs I've had seem dry. I’m still not sure what their secret ingredient is, but the fact that they are filled to the brim and taste so good makes me assume that they have to be bad for you. I figured that although you can't really taste the mayo, there had to be a lot. 

So awhile ago I set out to try and create a lightened up version of the Goose's deviled eggs that still filled up the eggs sans all of the Mayo. I don't think that anything will ever compare to their deviled eggs, especially the lightened up version, but these are pretty damn good.

INGREDIENTS

  • 6 eggs
  • 2 tbsp of vegan mayo (I use the Trader Joes version) or a low-cal regular mayo
  • 1 tbsp yellow mustard
  • 3 tbsp of milk or water (sounds so weird, but hear me out)
  • 2 tsp Franks Red Hot
  • Salt and pepper to taste
  • Sprinkle of Paprika

Okay, before we get to the directions, you might be weirded out by the water. I've been trying to stay away from dairy, so the last time I was making this recipe I didn't have any milk and decided to give water a go. The fact that I ever thought that would work or be good kind of blows my mind looking back, but I actually prefer using water over milk now. 

DIRECTIONS

  • Place 6 eggs in the bottom of a pot 
  • Fill the pot with lukewarm water until all of the eggs are submerged
  • Put the pot on the stove and cook over high 
  • Once the water in the pot comes to a rolling boil, cover the pot and turn the heat off
  • In the meantime, fill a bowl with cold water
  • Wait 10-12 minutes and remove the eggs from the hot water and put them into the cold water
  • Once the eggs are cooled, peel off the shells and cut in half length-wise 
  • Remove the yolks, place them in a bowl, and set the whites apart (make sure you don't break any of the egg whites)
  • Mix all of the ingredients in and stir until you reach a creamy consistency
  • Place the yolk mixture back into the egg white shells and top with a sprinkle of paprika

How do you like your deviled eggs?