Description
Creamy, cheesy deviled eggs with a crunchy cheddar cracker topping and fresh thyme. Perfect for summer barbecues!
Ingredients
Units
Scale
- 8 large eggs
- 1/3 cups (79 ml) GOVeggie! Vegan Plain Cream Cheese
- 4 Tbsp. GOVeggie! Lactose-Free Parmesan Cheese
- 1 tsp. fresh thyme
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground pepper
- 1 cups (237 ml) finely ground gluten-free cheddar crackers
Instructions
- Place eggs in a medium saucepan with enough water to cover eggs by 2 inches. Bring to a boil, cover, and remove from heat.
- Drain the water, and fill saucepan with ice cubes and cold water. Set aside to cool in water for 10 minutes.
- Drain water and peel eggs. Slice each egg in half lengthwise.
- Place yolks in a small bowl and mash with a fork until smooth. Add cream cheese, Parmesan cheese, thyme, sea salt, and pepper.
- Pipe or spoon filling into empty egg whites. Season to taste with salt and pepper.
- Sprinkle ground cheddar crackers onto each deviled egg.
- Serve chilled.
Notes
- For a smoother deviled egg mixture, use a food processor to mash the yolks.
- To prevent the deviled eggs from drying out, store them in an airtight container in the refrigerator, and add a damp paper towel to the container.
- If you don’t have fresh thyme, you can substitute 1/2 teaspoon of dried thyme.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 100
- Sugar: 1
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Carbohydrates: 5
- Fiber: 1
- Protein: 3
- Cholesterol: 60