Definitely not your grandma's deviled egg recipe. Give those savory bites a little crunch is tiny pieces of super light popchips.
- 6 eggs
- ½ cup mayonnaise
- 1 tbsp whole grain mustard
- 1 tsp. turmeric
- 1 tsp garlic, minced
- 1 each lemon, juiced and zested
- 1 bag sea salt popchips, crushed
- Kosher salt to taste
Place eggs in a pot of cold water, bring to a boil. Once the water boils turn off the heat, cover the pot with foil and let eggs sit for 10 minutes.
Remove eggs and place in ice water until cool enough to touch, about 4 minutes.
Slice eggs in half and set yolks aside, line the halfed egg white “shells” on a plate and keep cold.
Add the yolks and the rest of the ingredients into a Cuisinart and puree until well mixed, season with your salt to your liking.
Using a piping bag (if you don’t have a piping bag you can use a zip lock bag and cut the corner off so you have a tip to use to pipe the filling in)
Pipe the filling into the egg whites, sprinkle the top with the crushed sea salt popchips. Enjoy.