I have been craving deviled eggs, but obviously the mayo is a no go! So I searched the web for a great mayo replacement, inserted into a traditional deviled egg recipe, and voila…awesome guilt free deviled eggs! Sometimes you have to blend a couple of recipes to eat clean and not feel deprived 🙂
These are great to take to pot lucks, cook outs, or just to have on hand as a healthy snack. I took them to my women’s bible study and nobody could tell the difference. I promise these will be a hit, and I wanted to get it out to you on time for the Labor Day festivities. If you’re wanting something healthy to take along to the party, but don’t want to be the weirdo who shows up with “healthy food”, just take these. None will be the wiser. Unless they have a cashew allergy. Then they’ll know.
The first recipe I modified comes from Jane’s Healthy Kitchen. The mayo is made from cashews instead of oil. I have used cashews as the base of many dressings and it’s always so good and creamy. I knew this was what I wanted, I just wasn’t sure what to add to make it taste like mayonnaise. But google never disappoints. This is the first recipe I tried, and it turned out a little too tart for my liking. I had to go back and add another cup of cashews. So I have altered her recipe a little. But, if it’s not tart enough for your liking, you can see the original recipe here. Instant egg free cashew mayo.
It’s really so simple to make. Yes you have to soak cashews, but I don’t know why everyone gets hung up on this step. Just throw them in water and set them on the counter. Go about your business for a couple of hours and presto. You have soaked cashews. And yes, this step is totally necessary. It softens and plumps the cashews. They blend much easier and to a creamy consistency. Once you have soaked the cashews in water, strain them. Add the cashews, lemon juice, salt, apple cider vinegar, water and mustard to a high power blender and crank that sucker all the way up. Since my Vitamix is giant, I did have to stop a few times to scrape the sides and stir. Once it’s to the consistency you’re going for, it’s done. Yummy mayo substitute.
While the cashews are soaking, you can hard boil up some eggs. There are all kinds of instructions on boiling eggs. But I use farm fresh eggs, and they’re a real nightmare to peel! You know, because they’re not all stale and gross like those in the grocery store. What I’ve found works best is covering the eggs in water and bringing to a boil for about 15 minutes. Immediately put them in an ice bath and they’ll be much easier to peel.
Deviling the eggs is super easy. Peel them, cut them in half, and pop the yolks out into a bowl. I like to smash the yolks with a fork before adding the rest of the ingredients. Then add your mayo concoction, white vinegar, yellow mustard, salt and pepper. I tend to like my eggs a little creamier than the recipe creates, so I add 1 or 2 Tsbp more mayo to the mix. Blend it all together with a fork, and then stuff those babies back up with the yolk 2.0. You can sprinkle with a little paprika and enjoy! I use this recipe I found on the Food Network site. But you can use any deviled egg recipe you like and I’m sure the substitution would work great.
- 1 cup of raw soaked cashews
- Juice from half a lemon
- 1/4 tsp salt
- 1 Tbsp apple cider vinegar
- 1/4 - 1/2 cup water
- 1/2 tsp ground mustard
- 6 hard boiled eggs
- 1/4 cup cashew mayo
- 1 tsp white vinegar
- 1 tsp yellow mustard
- 1/8 tsp salt
- Black pepper to taste
- Soak the cashews for at least 1 hour. Strain cashews after soaking and add to blender or food processor. Add water, vinegar, lemon juice, mustard, and salt. Blend until consistency is creamy.
- Boil eggs for about 15 minutes.
- Soak in ice bath until cool.
- Peel eggs.
- Remove yolk, set aside in mixing bowl, and crush with fork.
- Add remaining ingredients and stir.
- Fill eggs with mixture.
- Sprinkle with paprika.
- I prefer to soak my cashews all day. If you're in a hurry, 1 hour will do. And the cashews must be RAW. If you don't have ground mustard for the cashew mayo, you can skip it or use yellow mustard. The results are still pretty good.