Christy CushingDeviled eggs are a hit at any party or potluck. Loaded with protein, hard-boiled eggs are my go-to low nickel snack. Most deviled egg recipes include mayonnaise, which tends to be derived from soybean oil. Before my diagnosis, I preferred to eat vegenaise as a mayonnaise substitute, but even vegenaise contains soy protein. Using plain yogurt to substitute for the mayonnaise, these deviled eggs are quick and easy to make.
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Low Nickel Deviled Eggs
Deviled eggs are a hit at any party or potluck. Loaded with protein, hard-boiled eggs are my go-to low nickel snack.
Ingredients
- 10-12 eggs
- 2 Tablespoons of yellow mustard
- ¼ cup plain yogurt
- 2-3 teaspoons black pepper
- 1 large dill pickle
- Paprika to season
Instructions
- Hard boil the eggs by placing them in a large saucepan on high heat with the lid on top. Once the water begins to boil, turn off the heat, but leave the lid on the saucepan and the saucepan on the stove allowing the water to cool down over time. Wait for the water to cool for about 20-30 minutes.
- When the eggs have cooled, drain the water and peel the shells off the eggs. Mash the harden yokes using a fork and spoon.
- One by one, cut each egg in half lengthwise. Scoop out the hard yolk into a small bowl and place the remaining empty egg white on a serving plate. Repeat this step for each of the hard boiled eggs.
- Next finely dice the pickle. Combine the pickle, plain yogurt, mustard, and black pepper to the egg yolk mixture and thoroughly blend together the ingredients.
- Next scoop a teaspoon of the egg yolk mixture into each empty half of the hard-boiled egg whites.
- Lastly lightly sprinkle the paprika over filled deviled eggs and enjoy!
Notes
Deviled eggs are best eaten immediately or chilled!
Christy Cushing
4 comments
If you can find Smart Balance brand mayonnaise, it doesn’t have any soybean oil. I’m so happy to have a soy free mayonnaise, soybean oil is in everything!!
Pam,
I appreciate your comment and the information. When I searched online for Smart Balance Light Mayo, some of the ingredient lists listed that it had a vegetable oil mix (with soybean oil), whereas the products on the brand’s one website says the ingredients are only canola oil. I don’t know if previously they used soy and don’t now, as many companies change their ingredients. I do always like to know about alternatives.
Cheers,
Christy
Hi Christy,
My dear friend Kathy told me about your site & will always be grateful to her for so many reasons.
It was 15 months ago I developed an underarm red raw itchy rash. OTC steroid creams helped but knew I couldn’t use continually. Long story short, after 2 Dermatologists and 2 Allergists, I had the 72 patch testing done. Nickel was my biggest allergen reaction (+8 others, although they are only at a level 1). That was 7 months ago when the Allergist simply handed me 9 sheets of allergens and he told me to eliminate these from anything I use. Painstakingly, I read every label on products I used (which is compounded by the fact each allergen goes between 10-30 different names, which the last Dermatologist said wasn’t even a complete list of secondary names). I’ve been told by 2 Doctors there are apps out there where the Dr. could key in my allergens and then theoretically I could simply scan a product with my cell phone. After much “kindly” badgering, they keep saying they’ll get back to me. (I’m so disappointed in my Doctors, all they want is to put you on prescriptions).
For sanity sake, I’m focusing on my nickel allergy. I find it interesting that , don’t want to jinx myself, but I’m not reacting to any direct nickel contact, i.e. metal snaps/buttons on my clothes, nor when I handle coins. It wasn’t until 3 days ago, a nurse told me nickel could be in foods. EUREKA, was my first reaction, since there’s been no possibility of nickel that has touched my underarms. (I haven’t used any deodorant in 14 months and have rewashed all my clothes in detergent free of dyes & perfumes about 8 months ago, as another allergen for me is perfume/fragrance).
This past weekend, my husband & I have been researching nickel free diet (again who knew this even existed !!!). To be honest, until 3 days ago I have always enjoyed salads (about 5-6 days/week), basil, tea (hot & iced – 7 days/week with refills when I was out to lunch from metal containers) and red wine.
My questions are:
1) Does systemic mean an internal reaction to foods we eat, ie nickel allergies?
2) Can a person have a nickel allergy that doesn’t react to contact, but does to eating nickel infused foods?
3) How can I tell is a white rice is polished (which you recommend)?
4) I have & love Celestial Honey Vanilla Chamomile tea before bed. But I notice it has licorice in it. Isn’t that on the avoid list?
5) Is olive oil that comes in cans okay to use, or should I only buy in glass containers? Furthermore, of course I’ll never know if it was processed in metal containers.
6) Do you recommend getting rid of all my metal pots & pans? Is non stick any better,? As I have a few of those. (I’m hoping not to get rid of them, as I also have rheumatoid arthritis and metal is easier for me to lift)
7) Should I be avoiding putting food in aluminum containers? Does aluminum have nickel in it?
I should also mention, 3 days ago, my new Dermatologist put me on Triamcinolone Acetonide Cream USP .1% (a steroid cream) for 2 weeks, then use as needed for flares., for my inflamed underarms and minimally affected inside elbows, behind knees and under my one derriere.
Thank you so much for your website! Sorry this post is almost a small novel but I’m seeking much insight!!!
Hi Carol,
I am glad your friend Kathy told you about my website and that you’ve found it so useful! There are many useful posts I’ve written that could provide you additional insight. A post you might find useful to answer your first question could be The Nature of a Nickel Food Allergy.
To answer your second question, based on my own personal experience I don’t react to nickel very much through contact. I can’t speak to other people’s experience, but not everyone who reacts when they eat foods higher in nickel necessarily also react to nickel when they contact it. That being said, regardless of whether my hands experience eczema at contact, I try to minimize my contact with stainless steel as my body is more sensitive and I believe nickel builds up in my body the more exposure to it I have.
I don’t know about white rice being unpolished. I eat both white rice and basmati rice without issues, rinsing both before I cook it.
I also love to drink honey camomile tea and wrote a whole post about it! I have heard black licorice can contain nickel, but I eat red licorice all the time.
I use a large plastic container of olive oil I purchase at Costco. The fact it’s oil in a can could reduce it’s absorption of the nickel, but I don’t know for sure. I still eat canned food occasionally, but again try to minimize as much as possible. Most everything is processed in or on stainless steel!
I wouldn’t get rid of your cookware until you can determine if it’s use negatively impacts your eczema, which really is a trial and error experience over many months. I recommend keeping a food journal corresponding with the cookware you use and your symptoms to try to determine possible correlation.
Yes, I’d avoid or reduce how much you use aluminum, as it contains nickel. I like to use glass or plastic containers and parchment paper as a barrier on baking sheets.
I know how daunting this new diagnosis can be. It’s become easier for me overtime and now I can’t believe it’s been 8 years!
Warm regards,
Christy