Ideas for deviled eggs??

[Jeanne G]

I love deviled eggs, and, of course, I know the yolks that we make them with are fattening. Any ideas or recipes for really good/great deviled eggs? .... Especially something to consider fat content. They are a perfect summer dish!! A friend makes them with a little bit of bleu cheese dressing and hers are really good. I don't even like bleu cheese dressing, but I think it's the 'difference' that adds flavor. I would love suggestions and especially recipes! Thanks!! http://www.cookinglight.com/bbs/smile.gif

[Holly S]

I don't have a light recipe for this, but I always end up with more filling than eggs to put it in, so I guess that is cutting it a little bit. For 6 eggs: 12 deviled eggs: I use the egg yolks mixed with mayo (sub in plain yogurt if you like) with finely chopped pickle (about 1 small) and about 1/8 cup of the pickle brine. Dry mustard to taste, and that is about it. I put it in a zip lock bag, and snip the corner to make a nice little make shift (disposable) pastry bag to fill the eggs, and as I said, I always have more filling than eggs.

[Grace]

Here's a CL one - seems pretty basic, though

CookWare(tm) from Cooking Light(r)

Deviled Eggs

SOURCE: Cooking Light YEAR: May/June 1993 PAGE: 156

INGREDIENTS FOR 12 SERVINGS:
8 hard-cooked eggs
1 (8-ounce) carton plain low-fat yogurt
2 Tblsp. sweet pickle relish, drained
1 Tblsp. country-style dijon mustard
1/8 tsp. salt
1/8 tsp. white pepper
Paprika

INSTRUCTIONS:
Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves;
mash yolks in a bowl. Discard remaining 8 yolk halves. Finely chop 4 egg
white halves, and add to the mashed yolks. Set aside remaining 12 egg white
halves.

Spoon yogurt onto several layers of heavy-duty paper towels, spread to
1/2-inch thickness. Cover with additional paper towels, let stand 5 minutes.
Scrape into yolk mixture, using a rubber spatula. Add relish and next 3
ingredients, and stir well. Spoon about 1 tablespon yolk mixture into each
egg white half. Cover and chill 1 hour. Sprinkle with paprika.

Yield: 12 servings (1 egg white half)

NUTRITIONAL INFORMATION:
Calories 48 (39% from fat) Protein 4.2g Fat 2.1g

[mmgreens]

Hi Jeanne, I have two great stuffed egg recipes for you. I have made them both for one party and it was time consuming but I think worth it.

Sun dried tomato stuffed eggs.
prep time 30 min
4 hard cooked eggs peeled and halved
1/4 cup oil packed sun dried tomatoes pat dry and finely chopped
1/4 cup extra virgin olive oil
1tsp. red wine vinegar
1/2 clove garlic minced
1/4 fresh tyme, or 1/8 dried
1/4 kosher salt
black pepper
garnish: 4 kalamata olives, pitted, halved

Remove yolk from whites. place whites on plated
mash yolks in a bowl with a fork add sun dried tomatoes, 2 Tbs olive oil, vinegar, garlic,tyme salt and pepper
Mash with a fork till blended. Using a wooden spoon, gradually beat in remaining 2 Tbs. oil till mixture is smooth and fluffy.
Using a teaspoon stuff eggs and top with olive half. ( mine did seem dry so I added more oil)

Avocado and Jalapeno stuffed eggs.
prep time 30 min

4 hard cooked eggs, halved
1/3 cup mashed ripe advocado ( 2/3 of a whole fruit)
1 Tb. minced frsh cilantro
1 Tb. minced green onions ( white and light green parts)
1-2 tsp. minced, seeded jalapeno pepper
1-2 tsp fresh lime juice
1/4 tsp kosher salt or to taste
garnish, fresh cilantro sprigs.

Remove yolk mash in a bowl with fork add avocado, dilantro, green onion, jalapeno, lime juice, salt. mash until well blended.
Stuff eggs with a teaspoon mounding the tops, garnish with a sprig of cilantro

P.S. The sundried version went over better than the (green) avocado which is lower in fat. people still have an adversion to green food, eggs included. good luck. also I think Martha stewart has some good stuffed eggs.
Good luck,
marcia

[Susan]

Here's a link to a previous thread on deviled eggs: http://www.cookinglight.com/bbs/Archives/Archive-000001/HTML/20000714-1-000170.html

~~Susan~~