A not-so-sinful take on deviled eggs
Published 12:00 am Tuesday, June 28, 2011
By Alison Ladman
For The Associated Press
Deviled eggs are a classic accompaniment to summer picnics and barbecue. But they generally are loaded with fat and calories from the egg yolks and mayonnaise.
We set out to remake the filling to be flavorful, yet pack significantly less guilt. Egg yolks do have great nutritional value; the majority of an egg’s vitamins and minerals are actually found in the yolk. But along with those nutrients are plenty of fat and cholesterol.
To lower the fat and cholesterol but keep the luscious flavor, we opted to use just some of the yolks. For the creaminess associated with mayonnaise, we use a combination of low-fat mayonnaise and pureed low-fat cottage cheese.
The cottage cheese may sound a little off-putting, but its a great trick for when you need thick, creamy and low-fat. With a relatively neutral flavor, it can be combined with other ingredients, such as fresh herbs, to be used in place of mayonnaise, even as a sandwich spread.
Not-So-Sinful Deviled Eggs
Start to finish: 45 minutes
Makes 24 halves
12 large eggs
1/2 C. low-fat cottage cheese
3 Tbs. low-fat mayonnaise
1 Tbs. Dijon mustard
2 tsp. cider vinegar
1 Tbs. prepared horseradish
1 Tbs. sweet pickle relish
Salt and ground black pepper,
Fresh chives, to garnish
Smoked paprika, to garnish
Place the eggs in a large saucepan and fill with cool water. Cover the pan and bring to a boil over medium-high heat. Remove the pan from the heat and let sit for 15 minutes. Drain the hot water, leaving the eggs in the pan. Fill the pan with cold water and a cup of ice. Allow the eggs to cool completely.
Meanwhile, in a food processor combine the cottage cheese, mayonnaise, mustard, vinegar and horseradish. Puree until smooth. Set aside.
Peel the eggs but keep them intact. Slice the eggs in half lengthwise. Retain the egg whites. Discard half of the yolks.
In a medium bowl, mash the remaining yolks. Add the pureed dressing mixture and the relish. Stir to combine, then season with salt and black pepper. Using a pastry bag or a zip-close bag with the corner cut off, or using a spoon, refill the wells in the egg whites. Garnish the tops with a little sprinkle of smoked paprika and some chopped chives.
Nutrition information per half egg (values are rounded to the nearest whole number): 35 calories; 15 calories from fat (49 percent of total calories); 2 g fat (0 g saturated; 0 g trans fats); 55 mg cholesterol; 1 g carbohydrate; 3 g protein; 0 g fiber; 105 mg sodium.