Deviled Eggs Made with Cultured Cream Instead of Mayonnaise

Deviled eggs have been a part of all of the pot lucks and holiday gatherings most of us can remember. They are rich, satisfying, and with the right ingredients - completely delicious and nutrient-dense!

Eggs are making a comeback as we find out what our ancestors always knew - eggs are loaded with protein, good fats, and have staying power. The other main ingredient in deviled eggs is usually mayonnaise.

If you use lacto-fermented mayonnaise then you can still reap the benefits of having a cultured addition to your deviled eggs. If not, you might want to consider using a variety of cultured cream in place of the mayonnaise.

With a little extra zing from apple cider vinegar or lemon juice, you’ve got something rich, creamy, and teeming with enzymes.

You can use Sour Cream, Crème Fraiche, or Kefir Cream as the cultured cream in this recipe.

Ingredients:

• 1 dozen Eggs, hard-boiled and peeled
• 1/2 - 1 cup Cultured Cream
• 2 teaspoons Apple Cider Vinegar or Lemon Juice
• 2 teaspoons Prepared Mustard
• 1 teaspoon Sea Salt, or more to taste
• Paprika for garnish

Instructions:

Slice hard-boiled eggs in half length-wise. Scoop the yolks out of each egg white half and add it to a medium-sized bowl. Add vinegar or lemon juice, mustard, and salt. Stir in 1/2 cup cultured cream, mashing yolks into cream with the back of a fork.

Add more cultured cream if needed to moisten and pull together the yolks.

Stuff egg white halves with yolk filling using a spoon or a pastry bag. Sprinkle with paprika and serve.

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