Place a single layer of eggs in salted water. Bring the water to boiling, put a lid on the pot, and remove the pot from the heat. Let it sit, covered, for 20 minutes, then drain. This method avoids the green ring around the yolk and rubbery whites.
When cool enough, peel them. Very fresh eggs are harder to peel than slightly older eggs. Slice in half longways. Mash the yolks with as much non-dairy non-soy Italian dressing as you like. Load the eggs.
Mmmmm... Good.
Why Italian dressing instead of mayo? Commercial mayo is made with soy. Homemade mayo is made with raw eggs. Deviled eggs tend to sit out and raw eggs + warm room is a risky combo.
(The 5/31/10 post was all about NDNS Italian dressing. To sum up, Good Seasons = good eating.)
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Are you allergic to dairy and soy? period. my daughter has a soy and dairy protein allergy and I thought mayo was okay? she is okay with soy lecithin and soy oil
ReplyDeleteI use good seasonings powder on potatoes, as a rub for chicken, and sometimes I mix up the dressing flavors by adding apple cider vinegar instead of white, or sugar.
ReplyDelete@natural - My son has allergic symptoms to soy lecithin and soy oil. According to the doctor there's no test for those. He didn't ping on the blood test for soy protein but the doc said since his reactions are largely upper GI and skin rashes that's pretty normal.
ReplyDelete@Andrea - Thanks for the tips!