Here’s a dish typically found at 4th of July picnics – Deviled Eggs! “Mom” likes to make them with healthy Vegenaise® instead of cholesterol-laden mayonnaise, and no one will be able to tell the difference! This recipe can be doubled or tripled, depending on how many guests are being served.

Tiny Green Mom’s Deviled Eggs


6 organic hard-boiled eggs

pinch of kosher salt

1/2 tsp. dry mustard powder

1/4 tsp. ground black pepper

3 tbsp. Vegenaise®


Make eggs in advance, set aside and let cool. Once cool, peel shells off of the eggs, and cut in half lengthwise. Place on plate, and remove the egg yolks.

Place egg yolks in small bowl; mash with fork. Mix in the mustard powder, salt and pepper, and add the Vegenaise, stirring until well-blended.

Fill the egg white shells with an equal amount of egg yolk mixture, making a rounded heap on top. Some may prefer to squeeze out the mixture through a pastry tube with accompanying design to make it look more decorative. Enjoy!