Made with with metabolism boosting wasabi, digestion friendly ginger root, and antioxidant loving fresh herbs, this Wasabi Deviled Eggs with Nori recipe is delicious year round.
Added flavors from unsweetened cultured coconut provide a delicious twist on the traditional deviled egg.
Unsweetened cultured coconut has a yogurt-like consistency but is not dairy and is not soy making it super good for your digestion and naturally low fat and low sugar.
Enjoy this easy recipe on picnics, Summer concerts, brunch and special occasion get togethers. And, if you get frustrated with peeling hard boiled eggs, try this simple nearly “no fail” way to end up with perfectly smooth eggs… simply steam the eggs for 16 minutes on the stove top and let them cool to room temp. Peel, slice and scoop out the hard-boiled egg yolk for beautifully presented deviled eggs that are food-styling photo ready.
Nutrition:
Serving size: 2 halves
Calories: 83
Fat: 4.8g
Saturated fat: 1.4g
Cholesterol: 164mg
Sodium: 66mg
Carbohydrates: 2.8g
Sugars: N/A
Fiber: N/A
Protein: 7.3g
NOTE: This recipe is also low in sugar, high in phosphorus, riboflavin, selenium, vitamin B6 and B12.
This recipe was the featured Recipe of the Week on The Bikini Lifestyles Show Taste of the Nation Laguna Beach episode. Enjoy the free podcast here: Taste of the Nation
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