Raspberry Thyme Deviled Eggs

September 8, 2011

Deviled eggs are always a favorite. Try this easy recipe that's both gluten-free and dairy-free!

Raspberry Thyme Deviled Eggs
Serves 6

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

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.

Meanwhile, combine Veganaise, carrot zest, thyme and raspberries in a large bowl.  Add sea salt and pepper.

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.

Position hollowed eggs on a serving platter; fill with raspberry thyme egg yolk mixture.

Sprinkle with smoked paprika.