Tag: eggs

Spooky Deviled Eggs

Spooky Deviled Eggs

Get creative with deviled eggs for Halloween by topping them with an olive spider or eyeball!

Minutes to Prepare: 25

Number of Servings: 24



1 dozen fresh eggs 3 tbsp low-fat mayonnaise 1 tsp sweet pickle relish paprika to taste



Hard boil eggs. (Boil for 15 minutes in a large soup pot; at 14 minutes, fill a large bowl with ice water. When eggs are done, fish them out one at a time and drop them into the ice water bowl. Eggs will melt the ice and warm the water; replace water with more cold tap water when this happens. Keep in water until ready to peel.) Peel eggs and cut in half. Remove yolks and set aside; arrange egg white halves on a serving platter. Combine yolks, mayonnaise and pickle relish in a large bowl. Mash egg yolks with fork and mix well with other ingredients. Spoon into egg white halves and top with shakes of paprika to taste. Number of Servings: 24

For fewer calories, try replacing some or all mayo with mustard, olive or grapeseed oil (providing healthy fats!) and see how that tastes. Experiment with a variety of seasonings to add interest and enjoyment to your eggs!

Mother’s Day Quiche

In honor  of Mother’s Day: try this recipe!

 A Special Mother’s Day Breakfast:  Crust-less Quiche

This flavorful and nutritious recipe provides a hint of crust without crust. [divider]

4 turkey bacon pieces cut in ½ inch pieces

¼ cup chopped onion

1 cup steamed broccoli (a few  stalks), then chop into ½ inch pieces

5 eggs                                                                       1 tsp.  salt

¼ cup scallion tops or chives                             1 Tbsp. cornstarch

2 Tbsp. butter                                                        ¼ cup feta

¼ cup almond flour (Bob’s Red Mill carries this: it is just blanched almonds very  finely ground, so it has healthy fats, and is low carb) (pricey, but worth it!)

½ cup half- and- half (special treat, only a little carbs/serving)

Saute bacon and onion in a little olive oil until crisp.  Steam broccoli until soft.


Blend eggs in blender with  cornstarch, half-and-half, and salt.   Heat 9 inch glass pie pan in oven with  butter or  Land O’Lakes butter/olive  oil  spread.   When melted,  coat bottom and sides with almond flour and sprinkle with salt.

Sprinkle bottom with  broccoli.  Pour  in egg mixture.  Sprinkle bacon, onion, chives over eggs, and feta chunks over top.  Bake 350 degrees for about 30 minutes or until firm.   Cut like pie for serving.

Accompany quiche with  some sliced strawberries with  a little  agave  (low-glycemic natural sweetener) drizzled over the top and a dollop of whipped cream (freshly  whipped, or a low carb canned one such as Land O’ Lakes.)

To make it a really special breakfast, serve on your best dishware with some pretty spring flowers on the table.

Celebrate the moms in your life with this beautiful, delicious, and healthful gourmet meal!

©David MacDonald, 2012


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