Dairy-Free Tahini Deviled Eggs

I LOVE a deviled egg recipe, but I don’t love consuming Mayo, it’s just not for me. I hosted a Friendsgiving with my yoga group on Mondays and the dish I brought was healthy deviled eggs. They were a HIT! Please enjoy these dairy-free deviled eggs that are easier on the belly and such a party hit.

Ingredients:

• 12 large eggs (cage free and organic are BEST)

• 1/2 cup Greek or Unsweetened Plant Based Yogurt (I love Kite Hill and Unsweetned Forager)

• 2 teaspoons dijon mustard

• 2 teaspoons apple cider vinegar

• 1 teaspoon salt

• 1 teaspoon pepper (or to taste) and more for garnish,

• 2 tsps smoked paprika and more for garnish

• Tahini and sesame seeds for garnish

Recipe:

• Place eggs in a large saucepan and cover with water by at least 1-2 inches. Bring water to a boil over high heat. Add eggs, and cover and remove from heat after 10-12 minutes.

• Important step: pour the water out of the pot and add in cool water with ice. Let them sit for at least 5-8 minutes, which makes them easier to peel.

• Peel eggs by tapping all over to crack them. Then remove the shells, starting at the larger side of the egg with the air pocket. Once peeled, slice in half lengthwise. Gently remove yolks with a spoon and place them into a small mixing bowl.

• Add yogurt, mustard, apple cider vinegar, paprika, salt and pepper. Mash everything together with a fork until smooth; season with additional salt and pepper, if desired.

• Add the yolk mixture to a plastic bag and cut the corner off to create a piping bag, or use a piping bag if you have some. When ready to serve, pipe the filling into the eggs.

• Drizzle with tahini generously, then sprinkle salt, pepper, paprika, and sesame seeds. Place in the fridge for 15 minutes to serve slightly cool, be sure to cover so your fridge doesn’t smell like eggs!

XO