Dairy Free Deviled Egg
- egg, brought to room temperature
- small pot of water
- raw cashew mock-mayo (soaked cashew blended with almond milk to a smooth paste)
- garlic powder
- onion powder
- cayenne
- pepper
- salt (optional)
Recipe
Alternative Method of boiling egg from yesterday's blog
You first want to bring the egg to room temperature, you can take them out of the refrigerator about 30 minutes before you plan to use it. If you forget to take your eggs out of the refrigerator, you can warm them up very quickly by placing them in a bowl full of warm water (not hot) for 5 or 10 minutes.
Bring the water to a boil before adding the egg. Make sure there is just enough water to cover the egg. Add the egg gently to the boiling water and cover. Start timer for 4 minutes. When the timer goes off turn the heat off and let sit with lid still shut for 2 minutes. Leave in pot a minute or 2 longer if you prefer a firmer yoke than pictured below. With 2 minutes the whites will fully cook and the yoke will slightly firm around the while just enough to separate the 2...which is exactly what I want. Place the egg in a bowl of ice water as soon as the cooking process is complete.
Then mix about 1-2 teaspoons of the raw cashew paste (dairy free mayo alternative) with some garlic powder, onion powder and any other spices you like in your deviled egg. Mix well and use a plastic bag with the corner snipped off to squirt half the filling into each half of the egg. Dust a sprinkle of paprika and pepper on each piece and enjoy!
After boiling the egg and ice bathing it, it should peal perfectly
The center will be creamy yet firm enough around its edges to scoop out for deviled eggs
Mix the mock-mayo and spices in a bowl...then add to egg whites
