Slim Deviled Eggs With Herbs Recipes

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SLIM DEVILED EGGS WITH HERBS



Slim Deviled Eggs with Herbs image

If you need to make an appetizer in a cinch, try this easy finger food recipe. These deviled eggs are simple and easy to make, so they're perfect for any gathering or party. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 8

6 hard-boiled large eggs
3 tablespoons reduced-fat mayonnaise
2 teaspoons minced chives
1 teaspoon dried parsley flakes
1/4 teaspoon dried tarragon
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh dill sprigs and minced chives, optional

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, chives, parsley, tarragon, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with dill. Chill until serving.

Nutrition Facts : Calories 39 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 85mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

HERBED DEVILED EGGS



Herbed Deviled Eggs image

James Beard wrote of these beloved bites, "nothing disappears as quickly." Here, mashed yolks are mixed with herbs, grainy mustard, and vinegar, then piped into the whites.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Yield Makes 1 dozen

Number Of Ingredients 8

8 large eggs
1/2 cup mayonnaise
1 teaspoon grainy Dijon mustard
1 1/2 teaspoons sherry vinegar
Coarse salt and freshly ground pepper
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme, plus sprigs and leaves for garnish
1 teaspoon finely chopped fresh chives, plus snipped chives for garnish

Steps:

  • Prepare an ice-water bath. Put eggs in a medium saucepan. Cover with water by 1 inch. Bring to a boil over medium-high heat. Cook, gently stirring as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 10 minutes. Transfer to the ice-water bath to cool.
  • Peel eggs; halve lengthwise. Reserve 4 of the egg-white halves for another use. Pass yolks through sieve into a medium bowl using the back of a spoon. Stir in mayonnaise, mustard, and vinegar. Season with salt and pepper. Stir in herbs.
  • Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco #825). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with herbs. Eggs can be refrigerated in an airtight container, up to 3 hours.

SLIM DEVILED EGGS



Slim Deviled Eggs image

Lighten up everyone's favorite potluck delicacy with this sinfully delicious deviled egg. See the April/May 2012 issue of Healthy Cooking magazine for 11 tasty variations. -Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 7

6 hard-boiled large eggs
3 tablespoons reduced-fat mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in the mayonnaise, garlic powder, mustard, salt and pepper. Stuff or pipe into egg whites; sprinkle with paprika. Chill until serving.

Nutrition Facts : Calories 40 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 85mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

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Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use). In a large bowl, mash reserved yolks. Stir in mayonnaise, chives, parsley, tarragon, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with dill. Chill until serving.
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