Deviled egg recipes — less devilish or with an extra kick

Published 12:14 am Tuesday, March 20, 2018

Less-Devilish Eggs

6 servings

Dill relish, shallot and Dijon go into the filling; the secret to this more healthful version of deviled eggs is replacing half the mayonnaise with nonfat Greek yogurt.

MAKE AHEAD: The eggs can be hard-cooked up to 1 week in advance; refrigerate in an airtight container and let the egg white halves come to a cool room temperature before serving. The filling can be prepared a day in advance; store in a gallon-size zip-top bag (for potential piping). It’s best to fill the eggs the same day they are served.

Adapted from “Eating Well Quick + Clean: 100 Easy Recipes for Better Meals Every Day.”

Ingredients

• 12 large eggs, hard-cooked

• 1/4 cup plain nonfat Greek yogurt

• 1/4 cup low-fat mayonnaise

• 1 Tbsp. minced shallot

• 1 Tbsp. dill relish

• 2 tsp. Dijon-style mustard

• 1 tsp. white wine vinegar

• 1/4 tsp. kosher salt

• 1/4 tsp. ground black pepper

• Aleppo pepper, for garnish

Steps

Cut the eggs in half lengthwise. Place the yolks in a food processor along with the yogurt, mayo, shallot, relish, mustard, vinegar, salt and black pepper; puree until smooth.

Make sure the egg white halves have no trace of cooked yolks. (You may wish to slice a thin layer off the bottoms of each one, for stability.)

Spoon or pipe about a tablespoon of the filling into each egg white half. Just before serving, sprinkle each one lightly with Aleppo pepper.

Nutrition | Per filled half: 45 calories, 3 g protein, 0 g carbohydrates, 3 g fat, 1 g saturated fat, 95 mg cholesterol, 80 mg sodium, 0 g dietary fiber, 0 g sugar

Horseradish Deviled Eggs

6 servings

These are just a bit more tangy than your standard deviled eggs — a nice change of pace.

MAKE AHEAD: The eggs can be hard-cooked up to 1 week in advance; refrigerate in an airtight container and let the egg white halves come to a cool room temperature before serving.

Adapted from a recipe at TasteofHome.com.

Ingredients

• 12 hard-cooked eggs

• 1/4 cup mayonnaise, preferably Duke’s (may use low-fat)

• 2 Tbsp prepared white horseradish

• 1/2 tsp finely chopped fresh dill

• 1/8 tsp kosher salt, or more as needed

• Dash freshly ground black pepper

•Sweet paprika or Aleppo pepper, for garnish

Steps

Cut the eggs in half lengthwise. Separate the whites and yolks and make sure the egg white halves have no trace of cooked yolks. (You may wish to slice a thin layer off the bottoms of each one, for stability.)

Place the yolks in a mini-food processor, along with the mayo, horseradish, dill, salt and black pepper. Puree until smooth. Taste, and add more salt, as needed.

Transfer the filling to a piping bag or gallon-size zip-top bag. Fill each egg white half. Just before serving, sprinkle each one with the paprika or Aleppo pepper.

Nutrition | Per filled half: 50 calories, 3 g protein, 0 g carbohydrates, 5 g fat, 1 g saturated fat, 95 mg cholesterol, 60 mg sodium, 0 g dietary fiber, 0 g sugar

— Washington Post

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