Eat The Yolks (+ Recipe)

No recommendation has created more unsatisfied, grazing-all-day people than advice back in the day to reduce dietary fat.

Because that's when we started eating more carbs and sugar to make up for it.

I once ate a WHOLE box of Snackwell chocolate fudge cookies in one sitting. Not kidding. This was shortly after being "good" and loading up on carbs for dinner.

But back to the title of this post.

The food that strikes fear in the hearts of so many is the whole egg.

Fear of cholesterol and fat ushered in the era of the dreaded and tasteless egg white omelet. I've never had one that (fully) satisfied my taste buds or me for more than an hour.

And no one ever looks truly happy eating an egg white omelet.

But you should see the look of ecstasy on the face of a person who's just pierced the yolk of an egg over-easy.

When you eat the whites but not yolks you're eating a fragmented food, which will cause your body to crave the rest.+

Which means you're going to give into something else….like carbs or sugar.

You're probably going to say "But what about cholesterol Lauren??"

Cholesterol in foods has virtually no impact on the cholesterol level of your blood.+

The problem is when the cholesterol becomes damaged (oxidized), which causes inflammation and then narrowing of the arteries.*

To keep cholesterol from oxidizing, give your body good fats and cut back on carbs.*

You're also going to say "But eating fat will make me fat!!"


Healthy fat does not make you fat. Carbs and sugar do.

Healthy fat gets burned for steady energy, while carbs and sugar (if you eat too much) will get stored as fat.

And if you're eating a lot of carbs, sugar, even fruit or a fragmented food like egg whites, you're going to constantly look for the next meal.

Am I right? (I've been there too, so I know).

And if you're always hungry, you're gonna keep on eating.

So let's do this right and do this deliciously. The recipe below was inspired by a trip to an awesome country bar in Hoboken, NJ—yes, I was pleasantly surprised to discover there's one there—two actually!

Enjoy, my fellow whole egg lovers <3


Info credits:  +Dr. Frank Lipman, *Dr. David Permlutter


Creamy Deviled Eggs


6 eggs, pasture-raised
4 oz cream cheese, softened (pasture-raised, if possible) 
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper
2 tbsp half + half
Capers and parsley for garnish, optional


1. Get a bowl of ice water ready as you bring a pot of water (enough to cover the eggs) to a boil;  Once boiling, carefully lower the eggs straight from the fridge into the water.  Cook for 12 minutes; keep an eye on the situation as you'll need to keep the heat high in order to get back to a boil, then reduce it to a slow simmer.

2. Once done cooking, gently remove the eggs and place them in the ice bath for at least 15 minutes. (You can even do this step the day before and keep the eggs in the ice water in the fridge until ready to use).

3. Peel the eggs, blot dry, cut in half lengthwise and remove the yolks; place the whites aside.

4. In a food processor, add the egg yolks, cream cheese, salt, garlic powder, cayenne powder and half + half. Pulse until just combined and fluffy.

5. Fill the whites with the yolk mixture using a pastry bag, small cookie scoop or spoon; top with capers and parsley.