Anti Inflammatory Cheddar Chive Deviled Eggs
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Learn more →Ingredients
6 servings
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- ¼ cup sharp cheddar cheese, finely grated
Ingredient noteCheese is limited on an anti-inflammatory diet because it is high in saturated fat, but the small amount (~2 tsp per serving) of cheddar cheese here is likely fine. If you prefer to always avoid cheddar cheese, please tap it and change its rating to Red.
- 2 tbsp fresh chives, finely chopped, plus more for garnish
- ¼ tsp smoked paprika, plus a pinch for garnish
- salt and pepper, to taste
Instructions
- 1
Place the eggs in a single layer in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let sit for 10 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for at least 5 minutes, until completely cold to the touch. Peel the eggs under running water.
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