Deviled Egg Recipes


Carrot Shreds Deviled Eggs

Ingredients
1/2 cup  Cream Cheese, softened
2 Tbsp.  salad Dressing
1 doz. hard-cooked eggs, cooled, peeled and cut lengthwise in half
1 cup  shredded carrots

MIX cream cheese, dressing and 4 of the egg yolks until well blended. Cover and refrigerate remaining egg yolks for another use. Add carrots; mix well.

SPOON evenly into egg white halves; cover.

REFRIGERATE at least 30 min. before serving.

Hummus Filled Deviled Eggs

Ingredients

1 dozen hard boiled eggs
1 16 oz. container of Hummus (you can go with any variety you want)
A few pinches of Paprika
A handful of slivered almonds

Directions

  1. Fill the hole where the yolk was in each half with a scoop of hummus.
  2. Cut the eggs in halves (length-wise) and remove the yolk.
  3. Top with a few raw, slivered almonds and a pinch of paprika.
  4. Serve and eat!

Cottage Cheese Deviled Eggs

Ingredients

  • 12 large egg(s)
  • 1/2 cup(s) cottage cheese, low-fat
  • 2 tablespoon relish, sweet pickle
  • 1/2 teaspoon mustard, dry
  • 3 tablespoon mayonnaise, light

Preparation

1. Place the eggs in a large saucepan with enough cold water to cover by 1 inch. Bring to a simmer (do not boil!) and cook 10 minutes (start the timer as soon as the water bubbles). Drain and set the pan under cold running water for 2 minutes. Peel the eggs and slice them in half lengthwise. With a small spoon, carefully remove the yolks, reserving 6 yolks for another use.

2. In a blender, puree the cottage cheese until smooth; set aside.

3. In a medium bowl, mix the remaining 6 egg yolks with the cottage cheese mixture, mayonaisse, relish, and mustard; spoon the mixture back into the hollowed-out egg whites. Arrange the eggs on a platter and sprinkle with paprika.

Health(ier) Deviled Eggs
6 eggs, hard boiled
¾ cup plain nonfat yogurt
½ Tbsp. sweet pickle relish, drained
1 Tbsp. Dijon mustard
Pinch of salt
Pinch of white pepper
Paprika and sliced olives for sprinkling/garnish

Spoon yogurt into a strainer and allow to stand 15 minutes to drain any excess liquid. Slice eggs in half (lengthwise) and remove all yolks and place in a bowl. Set aside the egg white halves. Use a spatula, mash the yolks in a bowl. Add the yogurt to the yolk and mix with the spatula. Add relish, mustard, salt, and pepper, and stir well. Spoon/Pipe about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika and add an olive to each.

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