Eating well's bedeviled eggs

Yield: 24 Halves

Measure Ingredient
\N \N Eating Well 11/12/93
1 \N Dozen eggs
½ cup Fresh (not dry) breadcrumbs
\N \N (from about 1-1/2 slices)
¼ cup Reduced-fat sour cream
2 tablespoons Chopped chives or scallions
1 tablespoon Dijon mustard
\N \N Salt/pepper to taste
\N \N Paprika for garnish

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, 1-½ teaspoon fresh parsley, 1-½ 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, 1-½ 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, ½ 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 ½ teaspoon grated lemon zest, salt and pepper to taste. Garnish each deviled egg with a sprinkling of your favorite caviar.

MM Norma Wrenn

Posted to MM-Recipes Digest V4 #249 by "Deborah Kühnen" <DEBKUHNEN@...> on Sep 19, 97

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