Sometimes, you just have to make things a little healthier, even a classic you don’t really want to mess with!
No matter how elegant the party, the first thing to disappear are the humble deviled eggs. I’m not even talking caviar or truffle topped here, just a basic halved egg filled with the yolks and mayonnaise, some hot sauce, mustard, and onion or chives. People love them, hover around them, but usually don’t go to the fuss of making them at home, as witnessed by how quickly they disappear at those gatherings.
A lot going for them
They are simple, inexpensive, creamy, nutritious, and delicious! However, there are many folks who should be carefully watching their cholesterol or saturated fat intake, so limiting eggs is part of life. Never fear, you can still make a tasty deviled egg. There’s lots of flavor in the whites, and we’ll add some more with onion and mustard and other simple goodies. Of course we’ll get some color and zing from the hot sauce, because the eye really needs to see that yellow!
Use the best local eggs, they will have more flavor, but make sure they are at least a week old for easiest peeling. Instructions on hard boiling eggs here if you need it.
You really won’t miss the yolks, and they won’t either! We’ll keep it our secret, and no one will know…
Heavenly Deviled Eggs
Makes a dozen:
- 10 hard-boiled local, organic eggs
- 1/3 cup finely minced onions
- 2 tsp. or so Dijon mustard
- ¼ cup Hellman’s vegan mayonnaise
- Few good shakes of Cholula hot sauce
- 1 tbsp. minced parsley
- ½ tsp. paprika
- Salt and pepper
- Olives, dill relish, greens, scallions, or whatever, to top
Slice the eggs in half and remove the yolks. Save two and reserve the rest for another use. You can also make this with no yolks at all, and it’s still flavorful.
Arrange 12 of the prettiest halves on a platter and sprinkle lightly with salt and pepper.
In a small food processor, combine the two yolks, remaining egg whites, onion, mustard, mayonnaise, hot sauce, parsley, paprika, and salt and pepper to taste. Process to desired consistency, chunky or really smooth, you know how you like it. Taste for seasoning. You’re going to be surprised at how good this is!
Fill the egg halves, sprinkle with more paprika, salt and pepper, and top however you like with olives, dill relish, greens, parsley leaves, sliced scallions or tomatoes, etc.
Nutritional information two halves, no yolks: around 100 calories and just 1 gram of saturated fat, 3 mg cholesterol, 3 g. carbs, 6 g. protein, and small amounts of Vitamins A and C, calcium, potassium, and iron.
Now, if you are not watching your cholesterol, my mom’s recipe:
Sylvia’s Deviled Eggs
Makes 24 halves:
- 12 hard-boiled eggs
- ¼ cup Hellman’s mayonnaise
- 2 tsp. vinegar
- 2 Tbsp. Dijon
- 1 tbsp. minced onion
- Splash Worcester sauce
- 1/4 tsp. cayenne
- 1 tbsp. soft butter
- Salt and pepper
- Crispy bacon and paprika to top
Slice the eggs in half lengthwise and scoop out the yolks to a bowl. Add the rest of the ingredients and mash well with a fork or put in the Cuisinart. Fill the egg whites and top with bacon and sprinkle with paprika and more salt and pepper. You can also put the egg mixture through a decorative piping bag for festive occasions.
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