Eating Well's Bedeviled Eggs
Categories: Cheese/eggs | Low-fat | AppetizersServes: 24 Halves
Ingredients:
- Eating Well 11/12/93
- 1 Dozen eggs
- 1/2 c Fresh (not dry) breadcrumbs
- (from about 1-1/2 slices)
- 1/4 c Reduced-fat sour cream
- 2 tb Chopped chives or scallions
- 1 tb Dijon mustard
- Salt/pepper to taste
- Paprika for garnish
Instructions:
Lightly tap each egg with the back of a spoon to make a hairline crack.
Place the eggs in a large saucepan and cover with cold water. Bring to a
simmer and cook over medium heat for 9 minutes. Start timing as soon as the
water begins to simmer. Drain immediately and set the pan and eggs under
cold running water for 1 minute. Drain again and vigorously shake the eggs
in the pan to loosen the shells. Peel the eggs and slice in half
lengthwise.
Scoop out yolks, reserving 6 for another use. Set aside the whites. In a
small bowl, mash the remaining 6 yolks. Mix in breadcrumbs, sour cream,
chives or scallions and mustard. Season with salt and pepper. Spoon the
yolk mixture into the hollows in the egg whites and garnish with a
sprinkling of paprika. Arrange on a platter. (The eggs can be prepared
ahead and stored, covered, in the refrigerator for up to 2 days.
35 calories per piece: 3g protein; 2g fat; 2g carbohydrate; 49mg sodium;
54 mg cholesterol.
Bedeviled Egg Variations:
Curried Chutney Eggs: Instead of mustard and chives, season the egg-yolk
mixture with 2 tablespoons finely chopped fresh parsley, 1-1/2 teaspoon
fresh parsley, 1-1/2 teaspoon curry powder, 1 teaspoon lemon juice, a pinch
of cayenne, salt and pepper to taste. Garnish each deviled egg with a
little chutney.
Watercress & Roquefort Eggs: Instead of mustard and chives, season the
egg-yolk mixture with 2 tablespoons chopped fresh watercress, 1-1/2
tablespoon crumbled Roquefort cheese, 1 teaspoons lemon juice, salt and
pepper to taste. Garnish each deviled egg with a watercress sprig. This
version is slightly higher in fat, sodium and cholesterol.
Mediterranean Eggs: Instead of mustard and chives, season the egg-yolk
mixture with 2 tablespoons chopped fresh parsley, 1 tablespoon capers, 1
teaspoon lemon juice, 1/2 teaspoon anchovy paste, salt and pepper to taste.
Garnish each deviled egg with a slice of pitted black olive.
Russian Eggs: Instead of mustard and chives, season the egg-yolk mixture
with 1/2 teaspoon grated lemon zest, salt and pepper to taste. Garnish each
deviled egg with a sprinkling of your favorite caviar.
MM Norma Wrenn
Posted to MM-Recipes Digest V4 #249 by "Deborah Kühnen"
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