Savory Snacks
Classic Deviled Eggs (Dairy-Free)
Gently simmering the eggs, never boiling them hard, and shocking them in ice water right after is what prevents that gray-green ring from forming around the yolk.
Ingredients
- 8 large eggs
- 1/4 cup dairy-free mayo
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- paprika for garnish
- salt and pepper to taste
Method
- 1
Place eggs in a single layer in a pot, cover with cold water by an inch, and bring to a gentle boil.
- 2
As soon as it reaches a boil, cover and remove from heat, letting the eggs sit in the hot water for exactly 11 minutes — a gentle simmer rather than a hard rolling boil is what prevents the yolks from overcooking and developing that unappetizing gray-green ring around the edge.
- 3
Immediately transfer the eggs to an ice bath for at least 5 minutes to stop the cooking completely, then peel.
- 4
Halve the eggs, scoop the yolks into a bowl, and mash with dairy-free mayo, Dijon, apple cider vinegar, salt, and pepper until smooth.
- 5
Pipe or spoon the yolk mixture back into the egg white halves, and sprinkle with paprika before serving.