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Wednesday, January 29, 2014

Recipe: Heavenly Deviled Eggs

Earlier this week we published our Cooking with Kaye newsletter that is full of great recipes for game time entertaining - think Superbowl! One of our most requested recipes, Healthy Deviled Eggs, was featured in the left-hand sidebar. Who doesn't love a good deviled egg or two? Or as we call them at our house, Picnic Eggs.

Newsletter link:
Cooking with Kaye: Dining on Man Food

Here is another terrific stuffed egg recipe that is lower in cholesterol and includes healthy chopped red and green bell pepper. This recipe makes 20 stuffed halves and a serving is two halves providing 8 grams protein and 5 grams carbohydrate, 6 grams fat.

Incredible Egg

Heavenly Deviled Eggs

12 large eggs
3/4 c nonfat sour cream
2 green onions, finely chopped
1/3 cup finely chopped green bell pepper
1/3 cup finely chopped red bell pepper
2 teaspoons Dijon-style mustard
salt to taste
3 Tablespoons finely chopped parsley
sweet paprika for dusting

Cook eggs following boiling directions (below). Cool. Peel eggs, then cut lengthwise in half, and remove yolks. Discard 8 yolks. Arrange 20 egg-white halves on a platter. Chop remaining 4 egg-white halves very finely. Mash the 4 yolks with a fork. Transfer whites and yolks to medium bowl. Stir in sour cream scallions, green and red peppers, mustard, and salt. Spoon egg mixture into egg white halves. Sprinkle with parsley and dust with paprika. Keep chilled until serving. Enjoy!

 From the American Egg Board:

How to Hard Boil an Egg:

PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling.
REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.

Recipes using Hard Boiled Eggs from American Egg Board

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