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Ingredients
- 2 TBSP veganaise (pro tip: use chipotle veganaise for an extra kick!)
- 1 TBSP minced jalapeno leave a few thin slices behind for garnishing
- 1/8 tsp smoked paprika plus some for garnish
- 1/4 tsp Himalayan sea salt
- black pepper to taste
Ingredients
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Instructions
- Place 6 eggs in a pot with enough water to cover the eggs. Set the pot over a burner set to high and bring to a boil.
- Once the water with the eggs comes to a boil, cover the pot, remove from heat, and set a timer to 20 minutes.
- Once timer is up, pour out the hot water and add in some ice cubes and cold water, so the eggs can cool down to be peeled. Wait 2-3 minutes.
- Once cooled, peel the eggs and cut each one in half lengthwise. Scoop out yolks into a small bowl.
- Add in the veganaise, jalapenos, paprika, salt, and pepper. Smash together with a fork until smooth. Spoon the egg mixture unto the egg white shells and garnish with extra paprika and jalapeno slices.
Recipe Notes
1 serving= 4 egg halves. Each serving contains 1 serving protein and 1 serving fat
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