Author: Andrea Cammarata
- 6 eggs, boiled
- 6 sun sugar cherry tomatoes, or similar mini tomatoes
- ½ cup raw sweet potatoes, diced
- ½ cup red sweet bell pepper, diced
- 1 - 2 jalapeƱo peppers, cut into rings
- 2 - 3 fresh green onion, sliced thin
- 4 fresh radishes, but into thin planks
- poppy seeds
- Balsalmic vinegar
- Deviled Egg Mixture:
- 1 avocado
- 1 tablespoon, minced onion
- 2 tablespoons mayonnaise
- 6 egg yolks
- ¼ teaspoon Old Bay seasoning
- ⅛ teaspoon sea salt
- Freshly cracked black peppercorns to taste
- Prep tomatoes, raw sweet potatoes, red sweet bell pepper, jalapeƱos, green onion, and radishes ahead of time.
- Boil six (6) eggs for 10 to 15 minutes and cool them down until they are safe to handle safely. Using a very sharp knife cut the eggs in half and remove the egg yolks. Place the egg yolks into a bowl, adding mayonnaise, onions, avocado, sea salt, Old Bay seasoning, and freshly cracked black peppercorns. Mix well, spoon a tablespoon of the deviled eggs mixture into the egg whites. Top with colorful veggies, then drizzle with a good grade of extra virgin olive oil, Basalmic vinegar, and poppy seeds.
Recipe by The Cottage Market at https://thecottagemarket.com/loaded-deviled-eggs-1-weight-watchers-fs-pt/
3.5.3251