I’m obsessed with eggs for breakfast. Almost every day I wake up early, hit the gym and then whip up an omelet with whatever I have in the fridge. It’s a morning tradition.
That is, when I’m home.
If you haven’t noticed my posting here on GreenLiteBites has been a little spotty. I’ve been traveling a lot this summer and actually have one more big trip planned next week with the 8-year-old. I’ll be posting about it on TheUnworldlyTravelers if you want updates.
Anyway, this morning I thought I’d mix things up a bit. I made a dozen hard-boiled eggs a few days ago, and normally on really busy mornings I’ll just grab a couple, but today I had a few minutes to experiment with a deviled egg idea I’ve had for some time.
One of the perks of working with The Laughing Cow is free cheese. I have every Smooth Sensations flavor in my fridge and I’ve been wanting to find fun ways to eat them besides smeared on a bagel, which is absolutely delicious but a bit boring. Plus I’m just not a big bagel girl anymore.
Eggs are my new go-to for breakfast and now I’ve come up with a way to eat eggs and cream cheese and let me tell you, it’s delicious!
I’ve never been that big of a deviled egg fan mostly because the stuff — OK, mayo — people put in them grosses me. I’m not going to get into it again, just know mayo and I have never been friends.
The result of using The Laughing Cow and the egg yolks was a thick, creamy, satisfying bite. I added the pickle and bacon just because and it ended up being my favorite part of the bite. The sweet and salty bits hit your taste buds first and it sets the stage for the rest of the deviled egg experience.
I may have liked these a little too much. Here’s what I did…
- 2 hard-boiled eggs (Click here for my easy peel technique)
- 1 wedge of The Laughing Cow Smooth Sensations Garden Vegetable Cream Cheese Spread
- 1/4 tsp sweet pickle juice
- 1 sweet pickle slice, chopped
- small sprinkling of real bacon bits
Cut the eggs in half and gently remove the yolks.
Combine the yolks, Laughing Cow and pickle juice.
Mix until smooth.
Spoon the yolk mixture back into the egg whites. Then sprinkle with the pickle and bacon bits.
|Servings||Amt per Serving|
|1||Entire Recipe – 2 whole deviled eggs|
|190||13g||0g||old: 5||new: 5|