Raspberry Carrot n’ Thyme Deviled Eggs

deviled eggs3

I’m really lovin’ my eggs lately.

They’re just so simple and easy.

Perfect for a summers day, aren’t they?

I’ve been scrambling them, making them sunny side-up and even deviling them up.

I had a pint of fresh raspberries from the farmer’s market and I thought I’d toss in a few to this tasty recipe.  But you could surely add in any berry of choice as I think blueberries would be quite splendid in here too…

Why not add a lil’ bit of berry, right?

Along with a touch of carrots,  fresh thyme and you’re all set.

Simple.

Easy.

Gluten-Free.

Dairy-Free.

And of course, delish.

The best part?

You can eat ‘em with your hands.

Ahhhh…

Finger food.

Gotta love it.

I’m such a eat with my hands kinda gal, hehe.  There’s something about just popping these babies into your mouth that is so much fun and makes you feel like a kid again.

Anyone else feelin’ that?

I love me some deviled eggs as you can tell by my fun Deviled Egg posts.

Raspberry Thyme Deviled Eggs

Gluten-Free and Dairy-Free

Serves 6

Ingredients

  • 1 dozen eggs
  • 2 tsp. Veganaise (Vegan Mayonnaise)
  • 1 tsp. fresh thyme, finely chopped
  • 1 small carrot, zested
  • 10 fresh raspberries
  • Pinch of sea salt and freshly ground white pepper
  • 1/6 tsp. smoked paprika

Directions

  1. Place eggs into a large pot filled with water. Cover and bring to a boil for 10-15 minutes.  Drain water; set eggs aside to cool.
  2. Meanwhile, combine Veganaise, carrot zest, thyme and raspberries in a large bowl.  Add sea salt and pepper.
  3. When eggs are cooled, peal and slice in half lengthwise.  Scoop out the yolk and add to the Veganaise mixture.  Using an electric mixer, beat until soft and fluffy.
  4. Position hollowed eggs on a serving platter; fill with raspberry thyme egg yolk mixture.
  5. Sprinkle with smoked paprika.
  6. Enjoy.

I stumbled upon these books while looking for summer foodie inspiration…Check out these Summer cookbook recommendations from the New York Times.

I’m a happy camper today because I’m finished with my mercury fillings removal. That’s right…all done and no more mercury in my mouth. All the fillings have been replaced and I have to be tested in two weeks to see if my mercury levels have gone down…

Will keep you posted but I’m happy the mercury is long gone from my teeth after living with them for many years.

Yuck, right?

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Amie | 
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11 replies
  1. Baking N Books
    Baking N Books says:

    Are there foods you have to avoid to keep your mercury down? I don’t know how you manage without dairy! Wish I could break my addictions…

    I LOVE eggs! Actually – they are dangerous – it’s so easy for me to just pop a hard-boiled egg into my mouth – and gone, in 2 bites! I actually add eggs to meals a lot even if I already have chicken or other meat prepared. I know I should choose just one.

    Reply
  2. Traci
    Traci says:

    Wow these look yummy …. and I’m INTRIGUED by the idea of removing my mercury fillings!! I have a TON from when I was a kid! Wow.. thanks for not only great recipes, but thought provoking behavior! :)

    Reply
    • Amie
      Amie says:

      Thanks Traci! It was quite a process with the mercury removal. Hope you enjoy this recipe. Thank you so much for your comment. Have a great day!

      Reply

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  1. [...] eggs perfectly hard-boiled, is to dunk them in cold water for several minutes after boiling. These deviled eggs are the perfect Easter party hors d’oeuvre, or use up your leftover Easter eggs to make Hummus [...]

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