Bacon Deviled Eggs
When Bon Appetit prints a recipe, I always know it’s a keeper. I had been saving their recipe for deviled eggs to make this Easter when, out of the blue, Sam was forced to eliminate dairy from his diet. He’s had some health problems and we’ve been experimenting with various diets over the past few years. I don’t know whether this new no-dairy restriction was more of a shock for him or me, the one who does the meal planning, grocery shopping and cooking.
But as luck would have it, I was offered a few samples of Nasoya Nayoniase – a vegan mayo alternative – and naturally I was eager to give it a whirl. Although I was skeptical that it would compare to real mayo, I was happy to be back on track for a deviled-egg filled Easter.
And the verdict? We literally couldn’t tell these deviled eggs were dairy-free. Perhaps it was all the bacon drippings mixed in. Either way – two thumbs up for Nasoya Nayonaise for those vegans or lactose-free folks (like my poor hubs) out there.
Happy Easter, gang!