Angeled Eggs

Vegetarian
Gluten Free
Dairy Free
Low Fod Map
Angeled Eggs
45 min.
24
53kcal

Suggestions


Discover the delightful world of Angeled Eggs, a perfect addition to your antipasti platter or as a tasty starter for any gathering. These eggs are not just any ordinary deviled eggs; they are a vegetarian, gluten-free, and dairy-free treat that fits into a low FODMAP lifestyle, making them accessible for various dietary preferences.

With just 45 minutes of prep time, you can create a visually stunning and delicious dish that serves 24 people, ensuring your guests are left satisfied. Each egg half is filled with a creamy, tangy mixture that combines the richness of egg yolks with zesty ranch dressing, sweet pickle relish, and a hint of yellow mustard, all accented by the subtle warmth of celery seed and the aromatic touch of paprika.

At only 53 calories per serving, these Angeled Eggs are not only a guilt-free snack but also a protein-packed option that will keep everyone coming back for more. Whether you're hosting a casual get-together or a festive celebration, these eggs are sure to impress with their vibrant flavors and beautiful presentation. Get ready to elevate your appetizer game with this crowd-pleasing recipe!

Ingredients

  • 0.3 teaspoon celery seed 
  • 12  eggs 
  • 24 servings ground pepper black to taste
  • 0.3 teaspoon paprika for garnish
  • 0.3 cup ranch dressing 
  • tablespoons creamy salad dressing miracle whip® such as
  • tablespoons relish sweet
  • tablespoon mustard yellow prepared

Equipment

  • bowl
  • sauce pan

Directions

  1. Place eggs into a large saucepan, cover with water, and bring to a boil.
  2. Cook for 15 minutes, and cool the eggs under a stream of cold water in the sink, 10 to 15 minutes.
  3. Peel the eggs and slice in half lengthwise.
  4. Scoop the egg yolks into a bowl, and mash them with a fork.
  5. Mix in the ranch dressing, creamy salad dressing, pickle relish, yellow mustard, celery seed, and black pepper until thoroughly combined.
  6. Spoon the filling into the egg white halves.
  7. Sprinkle each egg half with a pinch of paprika.

Nutrition Facts

Calories53kcal
Protein21.87%
Fat68.33%
Carbs9.8%

Properties

Glycemic Index
3.29
Glycemic Load
0.01
Inflammation Score
-1
Nutrition Score
2.5739130147773%

Flavonoids

Apigenin
0.02mg
Luteolin
0.16mg

Nutrients percent of daily need

Calories:53.01kcal
2.65%
Fat:3.98g
6.13%
Saturated Fat:0.97g
6.06%
Carbohydrates:1.29g
0.43%
Net Carbohydrates:1.21g
0.44%
Sugar:0.95g
1.06%
Cholesterol:82.49mg
27.5%
Sodium:105.6mg
4.59%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.87g
5.74%
Selenium:7.13µg
10.19%
Vitamin K:6.61µg
6.3%
Vitamin B2:0.1mg
6.12%
Phosphorus:49.92mg
4.99%
Vitamin B5:0.36mg
3.61%
Vitamin B12:0.2µg
3.33%
Vitamin A:147.5IU
2.95%
Vitamin D:0.44µg
2.95%
Folate:10.53µg
2.63%
Vitamin E:0.38mg
2.53%
Iron:0.45mg
2.48%
Vitamin B6:0.04mg
2.1%
Zinc:0.3mg
2%
Calcium:14.77mg
1.48%
Manganese:0.03mg
1.29%
Potassium:38.25mg
1.09%
Copper:0.02mg
1.01%
Source:Allrecipes