• Prep Time:
  • Cooking Time:
  • Serves: 24 Halves

Eating Well's Bedeviled Eggs

  • Recipe Submitted by on

Category: Appetizers, Low Fat

 Ingredients List

  • Eating Well 11/12/93
  • 1 Dozen eggs
  • 1/2 c Fresh (not dry) breadcrumbs
  • (from about 1-1/2 slices)
  • 1/4 c Reduced-fat sour cream
  • 2 tb Chopped chives or scallions
  • 1 tb Dijon mustard
  • Salt/pepper to taste
  • Paprika for garnish

 Directions

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.

35 calories per piece: 3g protein; 2g fat; 2g carbohydrate; 49mg sodium;
54 mg cholesterol.

Bedeviled Egg Variations:

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

Watercress & Roquefort Eggs: Instead of mustard and chives, season the
egg-yolk mixture with 2 tablespoons chopped fresh watercress, 1-1/2
tablespoon crumbled Roquefort cheese, 1 teaspoons 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.

Mediterranean Eggs: Instead of mustard and chives, season the egg-yolk
mixture with 2 tablespoons chopped fresh parsley, 1 tablespoon capers, 1
teaspoon lemon juice, 1/2 teaspoon anchovy paste, salt and pepper to taste.
Garnish each deviled egg with a slice of pitted black olive.

Russian Eggs: Instead of mustard and chives, season the egg-yolk mixture
with 1/2 teaspoon grated lemon zest, salt and pepper to taste. Garnish each
deviled egg with a sprinkling of your favorite caviar.

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