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Yellow Squash Deviled Eggs

A great alternative appetizer that will sneak some veggies into your family’s diet.

Kenna Haynie's yellow squash deviled eggs

Find it hard to feed your family enough vegetables?

A book I picked up from the grocery store gave me a great idea.

Blend the veggies in a food processor and hide them in your favorite dishes: carrots in macaroni and cheese, beets in chocolate cake, cauliflower in mashed potatoes.

Try these yellow squash deviled eggs this Easter!


1 lb. sliced yellow squash 1 dozen hard-boiled eggs
½ c. mayonnaise 1 Tbsp. mustard
2 tsp. sour pickle juice 2 tsp. paprika
½ tsp. ground mustard ½ tsp. garlic powder
Dash of rice vinegar


1. Steam squash until tender. Puree in food processor. Measure out 1/2 cup.

2. Halve the eggs and put yolks in separate bowl. Mash the yolks and mix in squash. Add mayo and remaining ingredients and mix well with fork.

3. Scoop mixture into large Ziploc bag. Cut off a small corner of bag and pipe mixture into egg halves. Sprinkle with paprika or chili powder for a little spice.

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