Loaded Deviled Eggs
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
  1. Prep tomatoes, raw sweet potatoes, red sweet bell pepper, jalapeƱos, green onion, and radishes ahead of time.
  2. 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/