© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Deviled eggs are hard-boiled eggs that have been peeled, halved, then stuffed with a mixture made from the yolks and other ingredients. Traditionally, the filling is made with yolks, mayonnaise, mustard, cayenne or paprika powder, salt and pepper. I left out the mayonnaise and used some German fresh cheese instead and some fresh herbs since it's Spring. You can also swap out mayo for creamy ripe avocado. They are protein rich, keto-friendly, and taste so good. Serve them as an appetizer or picnic food.

5 Large eggs
1 tbsp Shallot, finely chopped
2 tbsp Flat parsley, finely chopped
150 g Full fat Quark (fresh German cheese)
A pinch of cayenne pepper Pink salt and black pepper
100 g Plain yoghurt
25 g Parsley, finely chopped
Chilli flakes, optional

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Place saucepan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes.
Drain, rinse under cold water and crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl and set whites aside. Mash the yolks into a fine crumble using a fork. Add in Quark, chopped parsley, cayenne pepper, salt, and pepper, and mix well.
Coat the bottom of egg ...