Not everyone is crazy about deviled eggs. My husband won’t touch them, but I love them. I like to make them the traditional way with mustard and mayo mashed in with the yolk, and a little dill or paprika on top. After a while, though, the traditional way can get boring, so it’s fun to tweak the recipe to fit your liking or to gain a certain health benefit. Breaking from tradition, I added in hummus, and then used my constant craving for olives as an idea to create Greek-style deviled eggs. My husband still wouldn’t eat them, so I enjoyed it all myself for a few days over breakfast, lunch and dinner!
These deviled eggs are a benefit to your eyes because they contain antioxidants and omega-3 fats that are important for eye health. The eggs themselves contain antioxidants lutein, zeaxanthin, and vitamin A, which may protect against night blindness and dry eyes and promote eye health and function. Eggs also contain omega-3 fats, which studies show may protect against dry eye, macular degeneration and even cataracts. Most of the egg’s nutrition is found in the egg yolk (so it’s a good thing we don’t throw those yolks away!) You also get a lot of protein too: 3 grams per deviled egg.
Olives and olive oil are good sources of omega-3 and antioxidants like vitamin A and E.
The garlic, parsley and lemon juice add even more nutrients and antioxidants to these deviled eggs to help protect your eyes. So break away from tradition and go Greek!
Ingredients (makes 12 deviled eggs):
- 6 boiled eggs
- ¼ cup traditional hummus
- ¾ tsp. fresh garlic, minced
- 1 tbsp. lemon juice
- 1 tbsp. extra virgin olive oil
- 2 tsp. Vegenaise (or mayo alternative)
- ⅛ tsp. sea salt
- ⅛ tsp. ground pepper
- About 5 Kalamata olives, pitted & diced
- 1 tsp. fresh parsley, finely chopped
- Slice the boiled eggs lengthwise, carefully remove the yolks with a spoon and place the yolks in a small mixing bowl.
- Add hummus, minced garlic, lemon juice, olive oil, Vegenaise, sea salt and ground pepper. Mix well with a fork.
- Spoon the yolk-hummus mixture into a sandwich bag. Close the top, cut one corner of the bag and squeeze the mixture out to carefully fill each egg.
- Sprinkle some chopped parsley and some diced olives on top of each egg. Serve cold.