Deviled Eggs
A deviled eggs recipe with just a little bit of kick.
Deviled eggs recipes are normally loaded with fat, due to a hefty dose of mayonnaise and egg yolks. This one cuts the fat by using fat-free mayo and half the yolks.
I prefer to use organic, omega 3-enriched eggs for this deviled egg recipe if you can afford them. They add a healthy boost of omega 3 fatty acids.
This recipe for deviled eggs is a perfect appetizer for Easter, or on the buffet at a wedding shower, or as a first course for a lunch with friends. Serve with Fuji Apple Walnut Chicken Salad and Strawberry Bread with Cream. Lemon bars make a nice dessert.
Deviled Eggs Recipe
- 6 eggs, preferably organic, omega-3 enriched eggs
- 1/4 cup fat-free mayonnaise
- 2 Tbsp. fat-free sour cream
- 2 Tbsp. celery, chopped finely
- 1 tsp. Dijon mustard
- dash hot sauce
- paprika
Place eggs in a saucepan and cover with water by two inches. Bring to a boil, then cover and remove from heat. Allow to remain covered, off the burner, for 10-12 minutes. Run eggs under cold water and peel off shells. Slice in half, scooping out the yolks.
Place yolks from half the eggs in a medium mixing bowl (save remaining yolks for another use). Mash with the back of a fork. Mix in mayonnaise, sour cream, celery, mustard and hot sauce. Spoon into egg white halves. Garnish with paprika.
Makes 12 deviled eggs.
Per serving: 29 calories, 1 g fat (0 saturated), 54 mg cholesterol, 1 g carbohydrate, 0 g fiber, 3 g protein
