YumYum Divas YumYum Recipes: Bedeviled Eggs, contributed by TwinLakesChef

Recipe Title: Bedeviled Eggs

Contributed by: TwinLakesChef

Additional Credits for Recipe
EATING WELL

Note from the Diva
By using only half the yolk and extending the filling with breadcrumbs, we lowered the saturated fat and cholesterol from standard deviled eggs by half.

List of Ingredients
1 dozen eggs
1/2 cup fresh (not dry) breadcrumbs (from about 1 1/2 slices bread)
1/4 cup reduced-fat sour cream
2 Tbsp. chopped chives or scallions
2 Tbsp. Dijon mustard
salt and freshly ground black pepper to taste
paprika for garnish

Preparation
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.) Makes 24 deviled eggs.


Deviled Egg Variations

Curried Chutney Eggs

Instead of mustard and chives, season the egg-yolk mixture with 2 Tbsp.
finely chopped fresh parsley, 11/2 tsp. curry powder, 1 tsp. lemon juice, a pinch of cayenne, salt and pepper to taste. Garnish each deviled egg with a little chutney.

Note:
Instead of just putting a little chutney on top, I also mix a big into the egg-yolk mixture. Once I mad the Curried Chutney Eggs, people request these instead of the normal ones. Two years ago I had a request for 8 dozen of these for a graduation party . . did it . . but never again (peeling all those eggs(.

Watercress &Roquefort Eggs

Instead of mustard and chives, season the egg-yolk mixture with 2 Tbsp. chopped fresh watercress, l l/2 Tbsp. crumbled Roquefort cheese, 2 tsp. 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.



Russian Eggs

Instead of mustard and chives, season the egg-yolk mixture with l/2 tsp. grated lemon zest, salt and pepper to taste. Garnish each deviled egg with a sprinkling of your favorite caviar.

Nutritional Analysis: 35 CALORIES PER PIECE: 3 G PROTEIN, 2 G FAT, 2 G CARBOHYDRATE; 49 MG SODIUM; 54 MG CHOLESTEROL.

Cookbook Category
Eggs & Cheese

General Cooking/Prep Method
Simmer

Extra Features of Recipe
7 Ingredients or Less
Difficulty Level-Moderate
Make Ahead
Low Calorie

Image
(Image by YumYumDivasADMIN)
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