This classic recipe makes a tasty appetizer. Or it can be the highlight of a delicious, light lunch. Seasoned with dill pickle and paprika, it’s so flavorful that you won’t even miss the mayonnaise. Instead, extra virgin olive oil is a much healthier stand-in.
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1 tablespoon extra virgin olive oil
1 tablespoon dill pickle, minced
½ teaspoon paprika
1 pinch sea salt
- Place the eggs in a pot of cold water and bring to a rolling boil, then turn the heat to medium.
- Hard-boil the eggs for 12-15 minutes, depending on their size. An extra-large egg will take up to 17 minutes. Turn off the heat, allowing the eggs to sit in hot water for two minutes, then gently remove them from the water and set aside to cool.
- When the eggs are cool, peel and cut in half lengthwise. Gently scoop out the center yolk.
- In a small bowl, mash the cooked egg yolks with a fork. Mix in the olive oil, pickle, paprika and salt.
- Scoop the yolk mixture back into the egg white halves and sprinkle with a little more paprika.
- Store covered in the refrigerator. The eggs will remain fresh for at least five days. Enjoy as a snack or an addition to a salad.
Makes 6 servings
Nutrition per serving (one egg):
From the book, Eat Fat, Get Thin, by Mark Hyman, MD