This take on an old classic will surprise and delight lunchbox diners everywhere with its fun presentation and flavorful filling. Include some gluten-free crackers and sweet cherry tomatoes to round out the meal.
Devilish Stuffed Eggheads
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Perfect for a snack or to bring to work for lunch, this recipe is easy to make and is a healthy change from the ordinary
Place the eggs in a large pot, cover with water and bring to a boil. Remove the pot from heat, cover with a lid and let stand for 13 minutes before plunging in ice-cold water. When cooled, gently peel and pat dry.
Slice the top off each egg (reserving) and remove the yolks to a bowl. Mash the egg yolks with the remaining ingredients (except the garnish) until well combined.
Refill each egg white with the yolk mixture, top with the lid and garnish with the carrot and olive and paprika. Keep refrigerated in an airtight container until ready to serve.