Deviled Eggs with a Twist

Vegetarian
Gluten Free
Dairy Free
Deviled Eggs with a Twist
50 min.
24
47kcal

Suggestions


Are you ready to elevate your appetizer game with a delightful twist on a classic favorite? Introducing Deviled Eggs with a Twist, a vibrant and flavorful dish that is perfect for any occasion! Whether you're hosting a party, preparing a family gathering, or simply looking for a tasty snack, these deviled eggs are sure to impress your guests and tantalize their taste buds.

What sets this recipe apart is its unique combination of fresh ingredients and zesty flavors, all while being vegetarian, gluten-free, and dairy-free. The creamy yolk filling is enhanced with finely chopped celery for a satisfying crunch, and a touch of yellow mustard adds a delightful tang. To top it all off, we sprinkle fresh plum tomatoes and green onions, giving each bite a burst of color and freshness.

With only 47 calories per serving, these deviled eggs are a guilt-free indulgence that can be enjoyed as an antipasti, starter, or snack. Plus, they are incredibly easy to make, taking just 50 minutes from start to finish. So gather your friends and family, and get ready to serve up a platter of these delicious Deviled Eggs with a Twist that will leave everyone asking for the recipe!

Ingredients

  • 0.5 cup celery finely chopped
  • 12  eggs 
  • 24 servings spring onion chopped
  • 24 servings plum tomatoes fresh chopped (Roma)
  • tablespoons ranch dressing 
  • 0.3 teaspoon salt 
  • teaspoon mustard yellow

Equipment

  • bowl
  • sauce pan

Directions

  1. In 4-quart saucepan, place eggs in single layer.
  2. Add enough water to cover eggs by 1 inch.
  3. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes.
  4. Drain water from eggs; rinse eggs with cold water.
  5. Place eggs in bowl of ice water; let stand 10 minutes.
  6. To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
  7. Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir in celery, dressing, mustard and salt until well blended.
  8. Spoon yolk mixture into egg white halves. Top eggs with tomatoes and green onions.

Nutrition Facts

Calories47kcal
Protein25.17%
Fat67.2%
Carbs7.63%

Properties

Glycemic Index
5.58
Glycemic Load
0.11
Inflammation Score
-1
Nutrition Score
3.300000048202%

Flavonoids

Naringenin
0.01mg
Apigenin
0.06mg
Luteolin
0.02mg
Kaempferol
0.09mg
Quercetin
0.65mg

Nutrients percent of daily need

Calories:47.42kcal
2.37%
Fat:3.51g
5.4%
Saturated Fat:0.91g
5.69%
Carbohydrates:0.9g
0.3%
Net Carbohydrates:0.69g
0.25%
Sugar:0.43g
0.47%
Cholesterol:82.65mg
27.55%
Sodium:88.61mg
3.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.96g
5.91%
Vitamin K:17.37µg
16.54%
Selenium:6.98µg
9.97%
Vitamin B2:0.11mg
6.45%
Phosphorus:52.56mg
5.26%
Vitamin A:197.73IU
3.95%
Folate:15.23µg
3.81%
Vitamin B5:0.37mg
3.73%
Vitamin B12:0.2µg
3.35%
Vitamin D:0.44µg
2.95%
Iron:0.49mg
2.74%
Vitamin E:0.35mg
2.3%
Vitamin B6:0.04mg
2.22%
Zinc:0.32mg
2.12%
Calcium:18.6mg
1.86%
Potassium:57.08mg
1.63%
Vitamin C:1.33mg
1.61%
Copper:0.02mg
1.15%
Magnesium:4.44mg
1.11%
Manganese:0.02mg
1.07%