This time of year is pretty much synonymous with deviled eggs in my mind.
Easter = deviled eggs!
They’re the perfect way to recycle dyed eggs and they’re so easy to make. Not to mention, delicious! So, that’s the good news: deviled eggs! Yay! The bad news is that this recipe did not turn out as planned. I pulled it from the Undressed Skeleton thinking it would be great for Fit for a Bride, but to be honest: when we made the mixture, it just wasn’t good! There was too much tang from the mustard and the nutmeg was really strong…
I was with my good friend, our fabulous photographer, Lauren (of Ella Mae Studios) and her sister, Karlye (who I consider a FFAB consultant!), and we decided we had to doctor it up before presenting it to you all. So, we added a few dollops of greek yogurt and cream cheese to soften the taste of the mustard, but it still needed something… it needed sweet relish! Of course, we didn’t want to add sweet relish because of the high-fructose corn syrup (this is a healthy blog!), but then Karlye suggested something crazy! Agave Nectar!
I know, I know… Agave nectar? Eggs? It’s not an ingredient you’d think to add but trust me, it works! The eggs turned out so delicious and we devoured them right after we took these pictures!
The agave nectar totally balanced these babies, and I’m excited to share this very unique recipe with you! Happy Easter!
I used My Fitness Pal to calculate the calories. One full egg (two halves) is a serving and a little less than 60 calories!
*All photos were taken by Lauren-Michelle of Ella Mae Studios! She’s the best! 🙂