Anti Inflammatory Ranch Chive Deviled Eggs
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Learn more →Ingredients
6 servings
For the eggs
- 6 large eggs
For the filling
- 3 tbsp mayonnaise
- 2 tbsp sour cream
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount of sour cream used here (~1 tsp per serving) is likely fine. If you prefer to always avoid sour cream, please tap it and change its rating to Red.
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- ½ tsp garlic-infused oil
- ½ tsp dried dill
- ¼ tsp onion-free seasoned salt
- ¼ tsp black pepper
- 2 tbsp fresh chives, finely sliced, divided
For serving
- smoked paprika, for garnish (optional)
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 cover the pan, remove it from the heat, and let the eggs stand for 10–12 minutes.
- 2
Transfer the eggs to a bowl of ice water and let them cool for at least 10 minutes, until completely cold to the touch. Peel the eggs under running water.
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