Description
Drop the mustard and mayonnaise and bring in the probiotics from creamy Icelandic skyr.
Ingredients
Units
Scale
- 6 large hard-boiled eggs
- A scant 1/4 cup whole milk plain skyr
- 1 1/2 teaspoons olive oil
- A rounded 1/4 teaspoon sea salt
- A scant 1/4 teaspoon Ume plum vinegar
- 1/4 teaspoon raw honey
- A scant 1/4 teaspoon ground turmeric
- A scant 1/8 teaspoon whole celery seed, grind using mortar and pestle
- 6 whole black peppercorns, grind using mortar and pestle
- A pinch of sweet paprika
- 1 tablespoon + 1 teaspoon whole milk (as needed)
Instructions
- Peel 6 large hard-boiled eggs, slice them in half, and remove the yolks. Place them in a small bowl. Smash the yolks with a fork into fine pieces.
- Add a scant 1/4 cup whole milk plain skyr, 1 ½ teaspoons olive oil, a rounded ¼ teaspoon sea salt, a scant ¼ teaspoon Ume plum vinegar, ¼ teaspoon raw honey, a scant ¼ teaspoon ground turmeric, a scant 1/8 teaspoon whole celery seed (grind using mortar and pestle), 6 whole black peppercorns (grind using mortar and pestle), and a pinch of sweet paprika. Mix until smooth. Add as much of the 1 tablespoon + 1 teaspoon whole milk as needed to get the right texture and flavor.
- Fill the egg whites with the yolk filling just before serving. Sprinkle with extra paprika if desired.
Notes
- Purchase pasture raised, organic, soy-free eggs when possible.
- Use hot paprika if you prefer.
- Category: Appetizer
