The "Better" Deviled Eggs Video

This week I show you how to make a healthier version of the deviled egg...we call them Angel Eggs!
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Hi everyone, welcome to made fit TV, I am your host Jennifer Didonato and this is episode number 87. Made fit TV is everyones source for health and fitness information and entertainment. And it’s where fit bodies don’t just happen, they are made. That is the thing we’re driving home. Anyone can benefit, you have to make it. You have to do it in order to see the goals and get your goals. So thanks for joining us and also join us anytime Saturdays at noon eastern time zone. We do the show live and we chat afterwards and I get to answer your questions, how cool is that? So thank you to all of you guys who are joining us live every Saturday. It’s a great community we have out there, we’re willing and ready to expand it and want you guys to be able to connect. So thank you. This is episode 87 and we’re doing angel eggs. Not deviled eggs, angel eggs and this is a recipe inspired by Diane Sayger. She’s a great awesome viewer that has been following us for over a year and she always contributes and she’s just great. She gave us an awesome-inspired this recipe and so last few Christmases, we said that’s what we’re doing so let’s get started. So first of all, you’re going to hard boil about a dozen eggs, however many you want to. That’s what we did here. Now the three ingredients that we’re using today is just eggs, egg whites, we’re using pickles of your choice, preferably dill and then I don’t want sweet pickles but if you want to, whatever, that just adds more sugar and then we have hummus and this is homemade hummus from my favorite restaurant of all time, Lebanese Grill in Shelby township Michigan, love the place so this is where I got the hummus from, it’s awesome. So what I did the hardboiled eggs, we peel them and you’re going to take an egg and what I’m going to have you do is you’re going to cut it long ways. Because sometimes a lot of people they don’t have those little egg holders and this way, you’ll be able to store the stuff inside it maybe a little bit better. So you’re just going to take it like this and you’re just going to dump it in the sink. Bye yolk, it’s nice knowing you and I know this sounds a little funny but I’m going to rinse it a little bit. I know it’s a little weird just rinse it out and you’re just going to dry it. Dry it off. Make sure your hands are clean though of course, this is a really good appetizer for people that you’re having at your house because it’s something healthy. I’m sure Diane has made these before for her friends and people and they really like them. so there you go. So you have the egg white. Now, what I’m going to have you do is you’re just going to take one tablespoon of hummus. That’s a tablespoon like this and you’re just going to drop it in and depending on how big your eggs are maybe one tablespoon might not fit so do as much as you can to have it fit and then to top it all off, I have to use a big spoon, what I did was I chop up some pickles right here and you can choose like I said pickles of your choice, you have dill, you have the kosher, you have the ones that are spiced, all that kind of stuffed. So what I did is I just took a pickle. It’s so easy. Take it and cut off the ends and I’m going to eat it. I love pickles and lets chop it up. So you chop it up, nice and easy and some people are just pressing, why don’t you just use relish, this way, it’s more-you’re being more creative, you’re just putting and making it more authentic. That’s what you want to do, you want to make it more authentic and more like you so you’re just going to dollop it on here. I don’t know why I’m using a spoon. I’m not going to use a spoon, it’s falling off. Make a couple of them and there you go. I’m going to make one more. Hopefully we’ll make it look a little bit better. Probably about half a tablespoon right there. So you just use up to a tablespoon because I’m going to give you the nutrition facts of what the tablesp

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