Dietdeviledeggs Recipes

DIET DEVILED EGGS

Diet Deviled Eggs image

Inspired by my hubby's latest diet. His own personal idea of blending south Beach and low fat. Thus I was tasked with developing a deviled egg recipe that didn't overdo it on the mayo and was still low-carb. These are really yummy!

Provided by VivaLaVaites

Categories Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 hard-boiled eggs
1 teaspoon low-fat mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon low fat cottage cheese
1/4 teaspoon cracked black pepper
1/4 teaspoon paprika, for dusting

Steps:

Peel hard-boiled eggs, halve and remove yolks to a bowl.
Add remaining ingredients except for paprika.
Blend thoroughly. I use an immersion stick blender. You could use that or hand-held electric mixer. But you want something to make it creamy and take away texture of cottage cheese.
Fill egg halves and dust with paprika. Enjoy!

Nutrition Facts : Calories 92, Fat 5.7, SaturatedFat 1.7, Cholesterol 212.6, Sodium 174.4, Carbohydrate 2.4, Fiber 0.4, Sugar 1, Protein 7.6

THE BEST DEVILED EGGS

The Best Deviled Eggs image

Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor - it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 24 deviled eggs

Number Of Ingredients 7

Ingredients

12 large eggs (see Cook's Note)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 to 2 dashes hot sauce, optional
Kosher salt and freshly ground black pepper
Finely chopped chives, for garnish
Smoked paprika, for sprinkling

Steps:

Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

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