By: Mark Hyman, MD
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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.
1 Tbsp extra virgin olive oil
1 Tbsp dill pickle minced
1/2 tsp 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 2 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, and 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 5 days. Enjoy as a snack or an addition to a salad.
Makes 6 servings.
Each serving contains:
From the book, Eat Fat, Get Thin, by Mark Hyman, MD