Healthy Country Dinner Recipes Recipes Recipe For Deviled
EVERYTHING DEVILED EGGS
Everything seasoning is trending all over the United States. Although it may have made its debut on bagels, it's such a flavorful, multi-purpose blend and tastes so good on just about "everything," including deviled eggs.
Provided by lutzflcat
Categories Appetizers and Snacks Deviled Eggs No Mayo Deviled Egg Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Slice eggs in half lengthwise and set the whites aside. Place yolks in a mini blender or food processor; pulse several times until finely chopped. Add yogurt, mustard, vinegar, Worcestershire sauce, and sugar and blend until smooth.
- Transfer yolk mixture to pastry bag fitted with a large star tip and pipe filling into the egg whites (or stuff filling into egg whites with a spoon). Sprinkle with everything bagel seasoning and garnish with sliced scallions. Chill in the refrigerator until ready serve.
Nutrition Facts : Calories 39.7 calories, Carbohydrate 0.4 g, Cholesterol 93.5 mg, Fat 2.7 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 50.2 mg, Sugar 0.4 g
HEART HEALTHY DEVILED EGGS
Deviled eggs being my favorite snack, I had to find a healthier option when diagnosed with high cholesterol. I found this recipe online and tweaked it around a bit to meet my tastes. When I prepare deviled eggs, I tend to mix amounts in and tweak them based upon my tastes, so feel free to change the amounts listed to meet your preferences. For extra kick, add hot sauce and/or Cajun seasoning into the filling. One idea I've come up with but haven't tested yet, is to use an avocado-based filling as a substitute for the yolk-based filling for an added heart healthy benefit.
Provided by jrerion
Categories Lunch/Snacks
Time 40m
Yield 16 deviled egg halves, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place 12 large eggs in a saucepan and cover with water by at least an inch. Bring the water to a boil and remove the pot immediately from the heat. To make the eggs easier to peel, add 1 tbsp of vinegar to the water now.
- Let the eggs sit in the hot water for 20 minutes. After 20 minutes, immediately place the eggs in a bowl of iced water and let sit for 15 - 20 minutes (this prevents a green film from forming around the yolks).
- Peel the eggs once they have cooled.
- Half the eggs lengthwise and remove the yolks. Discard all but 2 whole egg yolks.
- Chop 8 egg white halves (4 whole egg whites) and mash them with the remaining 2 egg yolks.
- Mash mayonnaise, mustard, relish, and salt and pepper into the egg white/egg yolk mixture and fill the remaining egg white halves with this mix.
- Lightly dust the eggs with paprika.
- Serve on a platter lined with romaine lettuce leaves for presentation and to prevent the eggs from sliding.
Nutrition Facts : Calories 75.2, Fat 3.8, SaturatedFat 0.8, Cholesterol 55.1, Sodium 220.1, Carbohydrate 3.9, Fiber 0.1, Sugar 1.9, Protein 6.2
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