These are not your Grandma’s deviled eggs! No mayo needed, so they’re even lower in calories than traditional deviled eggs making them a fantastic option for Bariatric eating.

Photos really don’t do these justice, they are a true show stopper! Perfect for an appetizer, or serve with some greens for a light lunch.

  • 6 Eggs, hard boiled
  • 1 clove garlic
  • 2 tablespoons fresh parsley
  • 2 finely chopped shallot
  • 1 tablespoons fresh chives
  • 2 tablespoons milk
  • 1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
  • 1 tablespoon olive oil
  • Dressing
    • Leftover egg filling (from above)
    • 2 tablespoon olive oil
    • 2 tablespoons dijon mustard
    • 2 tablespoons apple cider vinegar
    • pinch of salt and pepper to taste
    • Peel the eggs, slice in half and remove yolk.
    • In a bowl add add the garlic, herbs other seasonings and milk. Mix until a corse paste. The filling will be thick and fairly dry  but free of large lumps of egg yolk. You should be able to make a ball that sticks together easily with the filing.
    • Carefully fill each half of the egg white with the filling, do not overfill. There should be 2-3 tablespoons of filling remaining
    • In a non stick pan, heat the olive oil over medium heat.
    • Carefully place each egg, stuffed side down in the pan and cook 2-3 minutes until egg is browned.
    • Remove from pan and serve with dressing.
    For the Dressing
    • Mix all of the dressing ingredients in a small bowl and whisk until well combined.
    • Spoon over the eggs when serving


    ~~ Spreading joy in the Bariatric Kitchen one recipe at a time, Suzi Shaw!

    August 16, 2023
    Bariatric Recipes Advice, Rants & Support Podcast: Real Talk